ROASTED CHICKEN WITH BOURBON PEAR BUTTER GLAZE
Provided by Damaris Phillips
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the pear butter glaze: Combine the pear sauce, sugar, bourbon, cardamom and lemon juice in a saucepan and cook, stirring constantly, until it reduces by half, 25 to 30 minutes. Reserve 1/2 cup of the glaze to slather on the chickens as they cook, and the rest for serving.
- For the roasted chicken: Preheat the oven to 425 degrees F.
- Pat the chickens dry and sprinkle liberally all over with salt and pepper. Divide the rosemary, lemon rinds and fennel between the cavities of both chickens. Tie the legs with butcher's twine and tuck the wings under the chickens.
- Place the chickens in a roasting pan and roast for 45 minutes. Remove the pan from the oven and slather the chickens generously with the reserved pear butter glaze. Roast until the juices run clear when pricked, 15 to 20 more minutes. Let rest for 5 minutes to allow for carryover cooking.
- For the fennel salad: Meanwhile, toss the shaved fennel with the lemon juice, a drizzle of olive oil and salt and pepper to taste and place on a platter.
- Slather the chickens generously with more of the pear butter glaze and put the chickens on top of the shaved fennel salad. Garnish with fennel fronds. Serve with the remaining glaze.
PEACH WHISKY CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F.
- Heat the butter and olive oil in a large skillet or pot over medium-high heat. Add the chicken pieces and cook until golden brown on all sides, about 5 minutes. Remove from the skillet and set aside.
- Add the onions to the skillet and stir and cook over medium heat until translucent, about 3 minutes. Pour in the whisky, taking care if you are cooking over an open flame. Cook for 3 minutes or so, allowing the whisky to cook and reduce.
- Grab your favorite bottled barbecue sauce and pour it into the pan. Add the peach preserves, Worcestershire sauce and 1/2 cup water to the sauce, then whisk to combine. Add the chicken back to the pan. Then throw in the peaches.
- Cover the skillet with a lid or aluminium foil, and then roast in the oven until the chicken is tender and falling off the bone¿ the sauce is beautiful and rich¿ and the peaches are soft (about 1 1/2 hours). That's how you know it's done!
- Serve the chicken over a big mound of mashed potatoes, spooning the sauce over the whole thing. Sprinkle with green onions and parsley, then watch your loved ones gobble it up.
BOURBON PECAN CHICKEN
Chicken breasts are coated in a pecan breading, and fried in a skillet. Then a rich bourbon sauce is poured over them before serving. This is a fabulous recipe that my Mother gave me from a upscale restaurant in New York. It is to die for. ENJOY!!
Provided by PGRAFF
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
- In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
- Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.
Nutrition Facts : Calories 485.6 calories, Carbohydrate 15.5 g, Cholesterol 134 mg, Fat 33.1 g, Fiber 1.2 g, Protein 28.6 g, SaturatedFat 16.5 g, Sodium 537.2 mg, Sugar 7.7 g
BOURBON GLAZED CHICKEN AND PEACHES
Make and share this bourbon glazed chicken and peaches recipe from Food.com.
Provided by chia2160
Categories Fruit
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- mix first 7 ingredients in a large bowl, add chicken and peaches to coat.
- heat a non stick grill pan coated with cooking spray over med hi heat.
- remove chicken and peaches from marinade, reserving, and grill in pan about 5 minutes per side, or until cooked through meanwhile heat marinade in microwave 2 minutes on high.
- spoon sauce over chicken and peaches.
Nutrition Facts : Calories 306.9, Fat 5, SaturatedFat 0.8, Cholesterol 68.4, Sodium 831.9, Carbohydrate 23.1, Fiber 0.9, Sugar 21.8, Protein 29.2
BOURBON-LACED TIPSY CHICKEN WITH PEACHES
Steps:
- Preheat oven to 400 degrees.
- Sprinkle chicken quarters with salt and pepper. Place in a 13 by 9-inch baking pan and set aside.
- In a medium skillet, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the paprika and all but 1 tablespoon of the green onions and continue to cook, stirring occasionally, for an additional 4 minutes.
- Spread the onion mixture evenly over the chicken, spoon the orange juice and bourbon over the top, and bake in the preheated oven for 30 minutes, turning and basting occasionally.
- Remove the chicken from the oven, spoon the peaches over the top, sprinkle with nutmeg, and return to the oven for an additional 15 to 20 minutes or until the chicken is tender and shows no trace of pink near the bone. Remove the chicken from the pan, place on serving dish, and pour the juices over the chicken. Garnish with the remaining green onions and serve immediately.
BOURBON PEACH-APRICOT GLAZED CHICKEN
This easy and beautiful, glistening brown chicken is great for Sunday's supper or for a really fancy dinner party. Originally on lando'lakes.com but it has been tweaked a bit since. Wonderful with a side of rice, green vegetables and garlic cheese biscuits and of course some nice wine.
Provided by Manami
Categories Whole Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Rinse chicken all over in lime & orange juice.
- Pat chicken dry.
- Place chicken, breast side up, on rack in roasting pan.
- Combine all glaze ingredients in 1-quart saucepan.
- Cook over medium heat, stirring constantly, until butter is melted.
- Reserve 1/4 cup.
- Spoon remaining glaze over chicken.
- Bake, basting occasionally, for 45 minutes to 1 hour or until chicken is golden brown.
- (If necessary, add water to basting juices to prevent burning).
- Loosely cover chicken with aluminum foil.
- Continue baking, basting occasionally, until chicken is no longer pink, about 30 to 45 minutes.
- Skim fat from pan juices.
- Combine pan juices with reserved glaze in 1 quart saucepan.
- Cook over medium-high heat until mixture comes to a boil, about 1-2 minutes.
- Serve with chicken.
- Garnish with parsley leaves, if desired.
Nutrition Facts : Calories 1032.2, Fat 65.8, SaturatedFat 20.8, Cholesterol 313.2, Sodium 640.3, Carbohydrate 28.1, Fiber 0.3, Sugar 15.7, Protein 74.5
BOURBON-GLAZED PEACHES WITH MASCARPONE CREAM
My solution to not-so-great-tasting peaches is to roast, grill or saute them. It adds so much extra flavor. A little salt, a little sugar and, in this case, a little bourbon ... the ideas are endless!
Provided by Jessica Merchant
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium heat and add the butter and olive oil. Sprinkle the peaches with the salt and place them cut-side down in the skillet. Cook until the peaches begin to turn golden, 2 to 3 minutes. Flip the peaches and cook on the other side for 2 to 3 minutes. Sprinkle the cut sides with the brown sugar. Flip again and cook for another 5 minutes. Pour in the bourbon to deglaze the pan and toss and flip the peaches a few times.
- Whisk together the mascarpone, heavy cream, honey and vanilla until smooth.
- Divide the peaches among 4 plates and top each with a few dollops of the mascarpone cream. Add another drizzle of honey if you'd like more sweetness. Sprinkle with fresh mint and serve.
LIP-SMACKING PEACH & WHISKEY WINGS
These sweet, spicy, sticky wings are lip-smacking good! -Sue Falk, Sterling Heights, Michigan
Provided by Taste of Home
Categories Appetizers
Time 4h35m
Yield 2 dozen pieces.
Number Of Ingredients 12
Steps:
- Pat chicken wings dry. Using a sharp knife, cut through the 2 wing joints; discard wing tips. Season wings with salt and pepper. Place in a 3- or 4-qt. slow cooker., Pulse peaches with syrup in a food processor until pureed. Add the next 5 ingredients; pulse to combine. Pour over wings; toss to coat. Cook, covered, on low until chicken is tender, 4-6 hours. Combine cornstarch and water until smooth; stir into slow cooker. Cook, covered, on high until sauce is thickened, about 15 minutes. Preheat broiler. Remove wings to a 15x10x1-in. pan; arrange in a single layer. Broil wings 3-4 in. from heat until lightly browned, 2-3 minutes. Brush with sauce before serving. Serve with remaining sauce and, if desired, chives.
Nutrition Facts : Calories 93 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 140mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 6g protein.
PAN ROASTED CHICKEN WITH BOURBON PEACH GLAZE
Quick and easy one dish meal! A healthy and yummy way to cook chicken breast! From Healthy Cooking and Living from Lake Austin Spa Resort by chef Terry Conlan, www.lakeaustin.com/cookbooks.php. "The Healthy Table," March 2006
Provided by Mamas Kitchen Hope
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound chicken breasts lightly between two sheets of plastic wrap to achieve even thickness. Season with salt and pepper.
- Heat oil in a cast iron or heavy nonstick skillet. Add chicken and cook through, browning on both sides, turning occasionally. Remove breasts and cover with foil to keep warm.
- Add onion to skillet and cook until caramelized, scraping the skillet gently to loosen crusted meat particles. Add remaining ingredients and cook to reduce to a saucy consistency. Return chicken to the pan along with any juices and stir sauce to combine, spooning sauce over chicken.
- Great served over rice, mashed potatoes or noodles.
Nutrition Facts : Calories 267.1, Fat 6.5, SaturatedFat 1.3, Cholesterol 67.1, Sodium 436.4, Carbohydrate 17.7, Fiber 0.6, Sugar 11.3, Protein 27.6
DELICIOUS BOURBON CHICKEN GLAZE
Similar to Subway's sweet and spicy glaze. Tastes wonderful on chicken (personally I like to melt some American cheese on top and make a sandwich). I'm sure it would go well with pork or any other white meat also... enjoy! Todd Wilbur- TSR recipe * consider if mixture ends up too acidic add some extra sugar and vice versa if its too sugary add an extra half to whole tablespoon of vinegar
Provided by Michelle_My_Belle
Categories Sauces
Time 10m
Yield 1 1/2 cups, 10 serving(s)
Number Of Ingredients 15
Steps:
- Whisk together water sugar and cornstarch in a saucepan until mixed well.
- Add Worcestershire, soy sauce, ketchup; mix well.
- Add salt, garlic powder, onion powder, cayenne pepper, black pepper, cumin and sage.
- Bring mixture to a boil over medium heat.
- Reduce heat and simmer for two minutes or until thick (Make sure its rather thick -will thin down when adding final ingredients).
- Remove from heat and let cool.
- Stir in vinegar and lemon juice.
- Let mixture cool in fridge for about an hour or longer to let the spices blend (a little less is ok if pressed for time).
BOURBON GLAZED PEACHES
Make and share this Bourbon Glazed Peaches recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Thaw peaches in microwave.
- Combine remaining ingredients in small saucepan over medium heat.
- Stir until butter and sugar melt and syrup boils. Add peaches, stir to coat.
Nutrition Facts : Calories 301.8, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 94.2, Carbohydrate 40.8, Fiber 2.1, Sugar 38.4, Protein 0.8
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