Jack Daniels Bourbon Chicken Food

CHICKEN IN JACK DANIELS CREAM SAUCE

Steps:

• Season both sides of chicken with salt and pepper.
• Heat butter and oil in a large pan. Add chicken and brown on both sides.
• Add the Jack Daniels and carefully ignite. Shake the pan until the flames go out.
• Add shallots and cook for 1 minute.
• Add thyme, parsley, and 1/4 cup water. Cover pan and cook over low heat for 25 minutes. Transfer chicken to a plate and add the cream to the pan.
• Mix the cornstarch and 1 tablespoon water together in a small bowl. Add to sauce. Simmer sauce until thickened. Season to taste with salt and pepper.
• Return chicken to pan and remove from heat.

JACK DANIEL'S MARINADE

Steps:

• Combine in saucepan. Bring to boil, then reduce heat and simmer 10 minutes. When it's cool, put in one of your own double-locked gallon sized zip bags so you can throw it away and NO MESS!
• Use to marinate shrimp or scallops for 1 hour or beef, chicken, or pork in the refrigerator overnight. Flip the package over a few times during the marinating time.
• It will do about 2 - 4 medium 1 inch stakes or about 1/2 of a chicken.
• Be careful with shellfish and only marinade for an hour or less, as the taste will take over!
• Use to baste the shellfish or meat as it is grilled or broiled.
• Makes about 2 cups of Marinade.

JACK DANIELS CHICKEN

Steps:

• Saute chicken breasts in butter (approx 7 minutes per side); wrap in foil and keep warm in 350* oven.
• Saute shallots.
• Add Jack Daniels and light with a match, flame will be high, let flame die down.
• Add broth and tarragon.
• Fast boil, uncovered, until sauce reduces to thick syrupy glaze (this takes longer than you think, approx 25 mins).
• Add lemon juice and cream; simmer until thickened (approx 15 mins).
• Put chicken breasts into sauce to coat.
• Serve with pasta or rice to utilize the yummy sauce.
• (I serve it with Penne Pasta and just toss the pasta in with the chicken and the sauce).

JACK DANIEL'S WHISKEY FRIED CHICKEN

Steps:

• Measure all of the sauce ingredients into a bowl and whisk them together and set aside.
• Measure the slurry ingredients into a bowl and whisk them together. Set aside.
• Pour the oil into a heavy bottomed pot such as a Dutch Oven. You will want about four inches of oil in your pot. Turn on the heat and bring the oil to 300-315 degrees. If in doubt, use a kitchen thermometer!
• Set a baking sheet with a wire cooling rack on it next to the pot. You will place the fried chicken on the wire rack in a single layer. This will allow air to flow around the fried chicken, allow the excess grease to drip off, and keep the batter crispy and crunchy.
• Using tongs, lower the chicken into into the oil one piece at a time. Don't overcrowd the pot. I tend to fry them off about a dozen pieces at a time. The chicken fries really quickly; it only needs about 5-6 minutes.
• Once all of the chicken is fried, increase the heat of the oil to 350 degrees. Carefully place all of the chicken back into the oil. This is what I refer to as the second fry and it will add further crisp to your chicken and it only needs another 3-4 minutes. Remove from the oil and drain well.
• Next, transfer the bowl of sauce to a skillet and over medium-high heat, continuously whisk the sauce until it starts to boil.
• Reduce the heat to medium and mix the slurry by combining the cornstarch with the water. Pour this into the sauce while whisking. The sauce will immediately thicken. Continue to stir until all of the sauce is the same consistency.
• Finally, add the fried chicken and toss it with the sauce until each piece is generously and completely covered.
• Serve immediately.

JACK DANIELS CHICKEN

Steps:

• mix first three ingredients in a 9X13 glass baking dish or similar.
• add chicken.
• bake for 2.5 hours at 350, turning over every 30 minutes.

T.G.I. FRIDAY'S® JACK DANIELS® SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut about 1/2-inch from the top of the garlic head. Trim the roots so the garlic sits flat. Remove some of the outer layers of papery skin from the garlic, leaving enough so that the cloves stay together. Put garlic into a small casserole dish or baking dish, drizzle olive oil over it, and cover with a lid or aluminum foil.
• Roast garlic in preheated oven until the cloves are soft, about 1 hour.
• Stir brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce together in a saucepan and bring to a boil; reduce heat to low and keep at simmer.
• Squeeze sides of the garlic until the pasty roasted garlic emerges. Measure 2 teaspoons roasted garlic into the saucepan and incorporate into the sauce with a whisk. Reserve remaining roasted garlic for another use.
• Stir lemon juice, white onion, bourbon whiskey, pineapple, and cayenne pepper into the sauce; bring to a simmer and cook until the volume of the liquid reduces by half and is thick and syrup-like, 40 to 50 minutes.

WHISKEY BOURBON GLAZE

Steps:

• Roasted Garlic:.
• Cut about 1/2 inch off the top of the garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into small casserole dish or baking pan, drizzle olive oil over it, and cover with foil. Bake in a preheated 325 degree oven for 1 hour. Remove the garlic and let it cool until you can handle it. (optional: I have found roasted garlic at the grocery store - makes for an easier prep).
• Sauce:.
• Combine water, pineapple juice, teriyaki sauce, soy sauce, brown sugar, & cayenne pepper in a medium saucepan over medium high heat. Stir occasionally until mixture boils. Reduce heat until mixture is just simmering.
• Squeeze the sides of the head of garlic until the roasted garlic is squeezed out. Add remaining ingredients to the pan and stir.
• Let mixture simmer for 50 minutes, or until sauce has reduced by half and is thick and syrupy. Make sure it doesn't boil over.