Bourbon Chicken
Source of Recipe
From "The Glory of Southern Cooking" by James Villas
Recipe Introduction
"Although I was served this simple but beautifully flavored dish at a colleague�s home in Atlanta, it�s the sort of no-nonsense chicken preparation that might well appear in one guise or another on dinner tables in Kentucky and Tennessee, where so much of the South�s favorite spirit is produced. At various times, I�ve thrown pieces of okra, butter beans, or green peas into the skillet, with maybe a little more chicken broth. Once, I even altered the dish�s texture by adding about half a cup of chopped pecans. So, by all means, feel free to experiment, the way many Southern home cooks do."
List of Ingredients
◦ 2 tablespoons butter
◦ 2 tablespoons peanut oil
◦ One 3- to 3 �-pound chicken, cut into serving pieces
◦ � cup bourbon
◦ 1 medium onion, finely chopped
◦ � small green bell pepper, seeded and finely chopped
◦ � teaspoon dried thyme, crumbled
◦ � teaspoon dried rosemary, crumbled
◦ Salt and freshly ground black pepper to taste
◦ � cup chicken broth
◦ � cup heavy cream
Recipe
In a large, heavy skillet, heat the butter and oil over moderate heat, add the chicken pieces, and brown on all sides. Add � cup of the bourbon, carefully ignite with a match, and let burn till the flames die. Add the onion, bell pepper, thyme, rosemary, and salt and pepper and cook, stirring, till the vegetables are softened, about 5 minutes.
Add the remaining � cup of bourbon and the chicken broth, bring to a boil, reduce the heat to low, cover, and simmer till the chicken is tender, 30 to 40 minutes.
With a slotted spoon, transfer the chicken and vegetables to a serving platter. Add the cream to the skillet, return the heat to moderate, and cook, stirring, till the gravy is thickened, about 3 to 5 minutes depending on desired consistency. Pour over the chicken and serve immediately.
Makes 4 servings
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