Bourbon Mustard Chicken Recipe 375 Recipes

BOOZY BOURBON CHICKEN MARINADE

Steps:

• Stir together the bourbon, oil, mustard, Worcestershire, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Use in place of your favorite chicken marinade.

EASY PAN-ROASTED CHICKEN BREASTS WITH BOURBON-MUSTARD PAN SAUCE RECIPE

Steps:

• Adjust oven rack to center position and preheat oven to 450°F. Pat chicken breasts dry and season generously with salt and pepper. Heat oil in an oven-safe medium stainless steel skillet over high heat until just starting to smoke. Carefully lay chicken breasts into hot skillet skin side down. Cook without moving until skin is deep golden brown and very crisp, about 6 minutes. Carefully flip chicken breasts and transfer skillet to the oven.
• While chicken roasts, add stock to a liquid measuring cup and sprinkle gelatin over the top. Set aside.
• Cook chicken until an instant-read thermometer inserted into the thickest part of the chicken breasts registers 150°F, about 7 to 12 minutes. Remove skillet from oven and transfer chicken to a cutting board. Set aside to rest while you make the pan sauce.
• Pour off all but 1 tablespoon of fat from the skillet and place over high heat. Add shallots and cook, stirring, until softened and fragrant, about 30 seconds. Add bourbon and cook,scraping up any browned bits from the bottom of the pan with a wooden spoon, until reduced by half, about 1 minute. Add the mustard and the stock/gelatin mixture and cook on high heat until sauce is reduced by about two-thirds, 5 to 8 minutes. Stir in butter, soy sauce, and lemon juice and cook at a hard boil until emulsified, about 30 seconds. Remove from heat and set aside.
• Slice chicken breasts into three pieces on a sharp bias and transfer to individual serving plates. Stir parsley into the pan sauce. Taste sauce and season with salt and pepper. Spoon sauce over the chicken and serve immediately.

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 MUSTARD CHICKEN RECIPE - (3.7/5)

Steps:

• Preheat oven to 350 degrees. Pound chicken breasts, then place in shallow bowl. Combine sugar, mustard, Bourbon, Worcestershire sauce. Brush on chicken. Marinate one hour. Remove chicken, reserving marinade. Season chicken with sea salt then brown lightly on both sides in olive oil & 1 tbsp. butter. Transfer to oven and bake 10 minutes. Add reserved marinade and water or stock to pan. Bring to a boil, then simmer 5 minutes, adding sliced green onions to marinade in the last minute of simmer. Swirl 1 tbsp. butter into sauce then pour over chicken.

BOURBON CHICKEN

Steps:

• Start by marinating the chicken. Mix 3 tablespoons water and 1 teaspoon soy sauce with the chicken chunks, working it with your hands until the chicken has absorbed all of the liquid. Adding water and soy sauce to the chicken (especially true if using chicken breast) results in a moist and tender chicken experience!
• Once the chicken has absorbed the liquid, mix 2 teaspoons of cornstarch into the chicken until well combined and set aside.
• Mix the sauce ingredients by combining the soy sauce, dark soy sauce, rice vinegar, dark brown sugar, chicken stock or water, sesame oil and white pepper and set aside.
• Heat 3 tablespoons of vegetable oil in a wok or large frying pan on high heat until just smoking, and spread the chicken evenly. Let the chicken sear on one side for 1 minute. Use a metal wok spatula (you can also use a rubber spatula if you can't use metal utensils on your pan) to turn the chicken and sear another minute. Turn off the heat and move the seared chicken to a plate. Set aside.
• Return the wok to medium heat and immediately add the ginger (if using), garlic, and minced onion. Stir-fry for 20 seconds or until the onion is translucent, taking care not to burn the mixture.
• Stir in the bourbon to deglaze the wok, most all of the alcohol will cook off leaving the flavor behind. After 30 seconds or so, pour in the sauce mixture and stir to further deglaze the sides of the wok. Once the sauce comes to a simmer, add the chicken back to the wok. Stir until the sauce comes back to a simmer and gradually stir in the cornstarch and water mixture (stir it up first, as the cornstarch may have settled).
• Continue to stir and cook until the sauce has thickened enough to coat a spoon. At this point, you can remove the smashed piece of ginger or warn your guests so there are no surprises! Stir in the scallions and serve with steamed white rice!

BOURBON CHICKEN

Steps:

• Cook the rice: Place the rice in a wire mesh sieve or strainer and rinse under cold water for about a minute. In a medium saucepan add the rice and 1 3/4 cups of water. Cover the rice and bring it to a boil over medium heat. Once it comes to a boil, 4-5 minutes, reduce the heat to medium low and let the rice cook for about 10 minutes. After 10 minutes remove from heat and keep the lid on for 10 additional minutes. When ready fluff it with a fork.
• Cook the sauce: In a medium bowl combine the garlic, ginger, chicken stock, bourbon, soy sauce, brown sugar, and apple cider vinegar. Add the sauce to the same skillet where you cooked the chicken and set over medium heat. Bring to a simmer, 2-3 minutes.
• Garnish and serve: Serve the bourbon chicken immediately over rice. Garnish with chives and sesame seeds.
• Storage and reheating instructions: If you have leftovers, you can store the chicken in the fridge for up to 5 days or freeze it for up to 3 months. Reheat bourbon chicken in the microwave with a splash of water or gently in a pot or skillet with a splash of water.

BOURBON MUSTARD CHICKEN

Steps:

• Place chicken between 2 sheets of waxed paper; pound to 1/4" thickness, using a meat mallet or rolling pin.
• Place chicken in a shallow baking dish.
• Combine brown sugar, mustard, bourbon, green onions, salt, and Worcestershire sauce; stirring well.
• Brush mustard mixture evenly over both sides of chicken breast halves.
• Cover and marinate in frig 1 hour.
• Remove chicken from marinade, reserving marinade.
• Combine butter and oil in lg. skillet, and place over med-high heat. Saute chicken 3 to 4 mins. on each side or until done.
• Remove chicken to a serving platter, and keep warm. Drain and discard pan drippings.
• Add reserved marinade to a skillet; bring to a boil, stirring constantly.
• Pour sauce over chicken.

BOURBON PECAN CHICKEN

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.

BOURBON BROWN SUGAR MUSTARD

Steps:

• Combine bourbon, water and mustard seed in a small bowl. Mix to wet all seeds, and then allow to steep until nearly all of the liquid is absorbed, about 4 hours, or overnight. Alternatively, heat bourbon, water and seeds until mixture just comes to a boil; remove from heat and steep for about 2 hours.
• Prepare canner, jars & lids.
• Transfer soaked seeds to the bowl of a food processor; process until smooth, or leave grainy, as you prefer (my mini Cuisinart will not get the mustard entirely smooth). Add vinegar, mustard powder, sugar, and salt and process briefly to mix. Transfer to a medium saucepan.
• Over medium heat, stirring constantly, bring mustard to a boil; continue to boil mustard until it reduces to your desired thickness, remembering that it will thicken further upon cooling (I cooked mine for about 3 minutes).
• Taste and adjust seasonings (add additional water if you need to tinker with the flavor and the mustard is getting too thick).
• Fill hot jars to a generous 1/4-inch headspace (more like 1/2-inch), tamping down the mustard into the jar. Thoroughly bubble by passing the handle of a wooden spoon along the edges and middle of the jar. Wipe rims, affix lids and process in a boiling water bath for 10 minutes. Allow to rest for 5 minutes in the hot water prior to removing from the canner.