bourbon chicken
No one really knows why this is called bourbon chicken there’s no bourbon in the chicken. Almost everyone has stopped by Panda Express and had a good fill of Chinese chicken.
This recipe is simple, just spicy enough, and quick enough, that you’ll be happy you’re cooking rather than ordering takeout. Once you have the chicken breasts thawed, you’re only 20 minutes from serving a future family favorite on the dining room table.
Ingredients:
Melt the butter in a heavy frying pan and brown the chicken pieces well on both sides. When browned, add 1/4 cup bourbon whiskey and ignite. When the flame has burned down and the diced onions, parsley, thyme, salt, pepper and 1/2 cup bourbon whiskey. Mix in well, cover the pan and cook over low heat 40 minutes or until the chicken is tender. Just before serving add the heavy cream to the sauce and stir well into the juices in the pan.
This recipe is simple, just spicy enough, and quick enough, that you’ll be happy you’re cooking rather than ordering takeout. Once you have the chicken breasts thawed, you’re only 20 minutes from serving a future family favorite on the dining room table.
Ingredients:
- 4 pounds chicken fryer, cut into pieces
- 1/4 cup butter, melted
- 1/4 cup bourbon whiskey
- 1 med. onion, diced
- 2 tablespoons minced parsley
- 1 teaspoon thyme
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup bourbon whiskey
- 1/4 cup heavy cream
Melt the butter in a heavy frying pan and brown the chicken pieces well on both sides. When browned, add 1/4 cup bourbon whiskey and ignite. When the flame has burned down and the diced onions, parsley, thyme, salt, pepper and 1/2 cup bourbon whiskey. Mix in well, cover the pan and cook over low heat 40 minutes or until the chicken is tender. Just before serving add the heavy cream to the sauce and stir well into the juices in the pan.
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