Cold Weather Comfort Food Bourbon Chicken

THE ULTIMATE BOURBON CHICKEN RECIPE READY IN 30-MINUTES

Steps:

• Cut the chicken breasts into 1" pieces and place in a large bowl.
• To the chicken, add cornstarch, salt, and black pepper and stir to combine.
• In a large skillet, over medium heat, add the oil and once hot, add the chicken to the skillet and cook for 2-3 minutes stirring until the chicken is just browned. The chicken will not be cooked through. Remove the chicken from the skillet.
• In a small bowl, whisk together 1 cup of water and 1 tablespoon cornstarch then add to the waiting skillet.
• The cornstarch slurry, add the apple juice, bourbon, soy sauce, ketchup, apple cider vinegar, brown sugar, onion powder, garlic powder, ginger, and red pepper flakes then stir to combine.
• Bring to a boil over medium-high heat then add the chicken back to the skillet.
• Reduce the heat to medium-low, and simmer for 10-15 minutes or until the sauce has reduced and thickened and the chicken is cooked through.
• Serve over rice with a sprinkle of sesame seeds and green onions.

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.