Baked Bourbon Chicken Food

BOURBON CHICKEN

Steps:

• Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

BOURBON CHICKEN

Steps:

• 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.

BAKED BOURBON CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Brown chicken in skillet.
• Remove chicken from skillet and place into a baking dish.
• In the same skillet, combine garlic, cayenne, sugar, salt, sage, rosemary, thyme, and flour.
• Add bourbon and whisk to combine.
• Remove from heat.
• Pour sauce over chicken in baking dish.
• Cover dish and place in oven.
• Bake 1 hour or until juices run clear.

STICKY MAPLE BOURBON CHICKEN

Steps:

• Place a large heavy-bottom or cast-iron skillet over medium-high heat with the olive oil. Season the chicken liberally with salt and pepper. Add the chicken to the pan breast-side down and sear until deep golden brown, 4 to 5 minutes.
• While the chicken in searing, in a small dish whisk together the stock, syrup, and bourbon. Add the bourbon mixture to the skillet along with the thyme sprigs and continue cooking, turning the chicken occasionally, until the meat is cooked through and the sauce has reduced to a thick syrupy consistency, 8 to 10 minutes. (If the sauce reduces to a syrupy consistency before the chicken has cooked through, add a few splashes of stock to the skillet and continue cooking.)
• To serve, remove and discard the thyme sprigs. Spoon the sticky sauce over the chicken and enjoy warm.

BEST BOURBON CHICKEN

Steps:

• Heat the oil in a large heavy pan or Dutch oven, and brown the chicken pieces until lightly golden on all sides, about 10 minutes. Transfer the chicken to a bowl.
• In the same dutch oven, whisk the water, brown sugar, 3/4 cup of fruit juice cocktail, soy sauce, ketchup, bourbon liqueur, apple cider vinegar, garlic, dried onion, red pepper flakes, and ground ginger into the Dutch oven. Bring the sauce to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Stir the chicken back into the sauce, and bring to a full boil over medium-high heat. Reduce the heat to medium-low, and simmer until the sauce is reduced and thickened and the chicken pieces are no longer pink in the middle, about 20 minutes.
• Remove the chicken pieces to a bowl with a slotted spoon. Stir together 1/4 cup of fruit juice cocktail with the cornstarch until smooth, and whisk the cornstarch mixture into the sauce, stirring constantly to avoid lumps. Bring the sauce back to a simmer, let thicken for about 1 minute, and return the chicken pieces to the sauce. Stir to combine, and serve.

COLD WEATHER COMFORT FOOD: BOURBON CHICKEN

Steps:

• PREP/PREPARE
• Chef's Note: Chicken supreme, or sometimes called airplane chicken, is the breast with the first joint of the wing still attached. The name "airplane" chicken comes from the fact that they serve it this way on most airlines. If you can't find these cuts, you can always do it yourself, or have your butcher do it for you.
• Chicken Supreme
• Chicken/Thigh Quarters
• THE MARINADE
• Gather your ingredients.
• Add all the marinade ingredients to a non-reactive bowl.
• Whisk to thoroughly combine.
• Add the chicken to a Ziplock bag.
• Add the marinade to the bag, squeeze out as much air as possible and seal.
• Cover and place in the refrigerator for a minimum of 3 hours, or overnight.
• THE BOURBON CHICKEN
• Place a rack in the middle position, and preheat the oven to 390f (200c).
• Add the grapeseed oil to an ovenproof skillet, over medium high heat.
• When the oil begins to shimmer, remove the chicken from the marinade, shake off the excess and add to the pan, skin side down.
• Cook for 3 to 4 minutes, and then flip and cook for an additional 3 to 4 minutes.
• Add the marinade to the skillet, and bring up to a simmer, about 1 minute.
• While the sauce is coming up to a simmer, use a wooden spoon to scrape up any fonds that are on the bottom of the pan.
• Place the skillet into the preheated oven, and bake for 30 to 40 minutes, or when the chicken reaches an internal temperature of 165f (75c).
• Remove the chicken from the pan, defat the sauce, return to the stove over medium heat, and reduce by half.
• Chef's Note: With all the honey in this sauce it is easy to scorch, so keep an eye on it as it simmers, and don't turn that heat up too high. Let it reduce slowly.
• PLATE/PRESENT
• Chef's Tip: I like to compliment the sweet taste of the chicken with some leafy veggies like sautéed spinach.
• Lay the chicken on a nice bed of garlic mash potatoes, and drizzle on the yummy sauce. Enjoy.
• Keep the faith, and keep cooking.