THE ULTIMATE BOURBON CHICKEN RECIPE READY IN 30-MINUTES
Tendr bits of chicken in a savory but sweet sauce are the perfect dish for dinner. This easy bourbon chicken reciep is the ideal 30-minute meal you will love!
Provided by Katie Hale
Categories Main Dish
Time 30m
Number Of Ingredients 19
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.
Nutrition Facts : Calories 459 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 129 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 50 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1431 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CHICKEN WITH CORN AND BOURBON SAUCE
Provided by Florence Fabricant
Categories dinner, main course
Time 2h20m
Yield Four servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees.
- Season the chicken breasts with salt and pepper, place in a shallow roasting pan and bake for about two hours, until cooked through.
- Meanwhile, place two tablespoons of the chicken stock in a saucepan with the shallots, red pepper, garlic and brown sugar. Cook over medium heat for a few minutes.
- Cut the kernels from the cob. Using the flat of a large knife, lightly crush the corn kernels so the milk begins to ooze out. Add the kernels with their juices to the saucepan along with the bourbon. Standing back from the stove, light the bourbon and stir with a long-handled spoon until the alcohol burns off. Add the remaining chicken stock and cook until the stock has reduced by half.
- Remove two tablespoons of the corn and pepper mixture from the saucepan and set aside. Puree the rest of the mixture in a blender, then force it through a fine sieve back into the saucepan. Return the reserved corn and peppers to the sauce, and season to taste with salt and cayenne pepper.
- When the chicken is done, lift the meat off the bone in one piece and remove the skin. Brush the top of the breasts with the beaten egg, then coat with the bread crumbs.
- Just before serving, preheat the broiler. Place the chicken breasts on a baking sheet and broil for a few minutes, until the bread crumbs are toasted. Reheat the sauce, spoon some on each of four warm plates and place a chicken breast alongside. Richard serves this dish with freshly cooked polenta.
Nutrition Facts : @context http, Calories 476, UnsaturatedFat 12 grams, Carbohydrate 24 grams, Fat 20 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 6 grams, Sodium 897 milligrams, Sugar 7 grams, TransFat 0 grams
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- Cut chicken into bite-sized pieces and place in a bowl. Sprinkle with 2 tablespoons cornstarch, toss briefly to coat, and set aside.
- In a separate bowl or large liquid measuring cup, combine the chicken broth, soy sauce, brown sugar, ketchup, apple cider vinegar, bourbon (if using), garlic, ginger, red pepper flakes, and remaining 1 teaspoon cornstarch. Whisk until smooth and set aside.
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