onion flakes, bourbon and the 1/4 cup chicken broth (put the
Either pull apart or cut chicken meat into bite size chunks.
Mix all the marinade ingredients and pour over chicken pieces in a bowl.
Cover and refrigerate (stirring often) for several hours (best overnight).
Bake chicken at 350 for one hour in a single layer, basting every 10 minutes.
Remove chicken.
Scrape pan juices with all the brown bits into a frying pan.
Heat, and add 2 Tbs. white wine.
Stir and add chicken.
Cook for 1 minute and serve.
For chicken: Preheat oven to 400\u00b0F<
Pat chicken thighs dry with a paper
ices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For crust, mix flour, sugar and
eloute sauce by following recipe 469366. However, use chicken stock instead of
il on high heat. Boil for 2-3 mins, then add
For the basil vinaigrette - Place the
FOR THE QUICK METHOD: Rub chicken fresh lemon juice, then with Recipe #488671. Coat
up of the marinade. Place chicken in large resealable plastic bag
>chicken breasts into 1/4\" thickness with cooking mallot. See my recipe for
Pound chicken breasts to even out thickness
For the Mushroom Ragout:
The
he grill.
Rub the chicken pieces with salt, pepper and
FOR THE STUFFED CHICKEN ~ Preheat oven to 350 degrees
inutes.
Stir in the bourbon, brown sugar and the honey
Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.
Serve over hot rice and ENJOY.
il, preserves, bourbon and herbs over medium heat for 1 min, or
ver medium heat, cook chicken until no longer pink and