Cold Weather Comfort Food Bourbon Chicken Recipes

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.

COLD WEATHER COMFORT FOOD: CHICKEN STEW

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Add the butter and oil to a sauté pan over medium-high heat.
• 4. Chef's Tip: The pan should be large enough to hold all of the ingredients.
• 5. While the pan is heating up, pat the chicken dry with a paper towel, and then season with some salt and pepper.
• 6. When the foaming subsides, give the pan a swirl to mix the oil and butter, and then add the chicken.
• 7. Sauté until the chicken begins to brown.
• 8. Remove from pan and reserve.
• 9. Chef's Note: The chicken will not be completely cooked through... It will finish cooking as the stew cooks.
• 10. Using the same pan, add the garlic, onion, and jalapeno, and stir to combine.
• 11. Add the cumin, paprika, and cayenne, and combine.
• 12. Lower the heat to medium low, and sauté until the onions are soft, about 6 to 8 minutes.
• 13. Add the cilantro, and stir until combined.
• 14. Add the chicken stock and the tomatoes, and combine.
• 15. Put the carrots and potatoes in the pan, and allow the mixture to simmer until the potatoes are cooked and tender, about 15 minutes.
• 16. Chef's Tip: During this time, season the stew with salt and pepper, to taste.
• 17. Add the peas, and the chicken, and continue to simmer for about 15 additional minutes, or until the chicken is cooked through.
• 18. Chef's Note: If you are using canned peas, drain them before adding.
• 19. PLATE/PRESENT
• 20. Serve immediately with some nice rice. Enjoy
• 21. Keep the faith, and keep cooking.