Bourbon-Laced Tipsy Chicken With Peaches
- 4 chicken breast halves
- 1/2 teaspoon salt
- 1/8 teaspoon freshly-ground black pepper
- 2 tablespoons butter
- 1 large onion finely chopped
- 1 teaspoon paprika
- 1 1/2 cups green onions chopped (abt 6 green onions, including green part)
- 1/2 cup orange juice
- 2 tablespoons bourbon
- 1 cup chopped fresh peaches (abt 2 medium peaches)
- 1 dash nutmeg
Preheat oven to 400 degrees.
Sprinkle chicken with salt and pepper. Place in a 13- by 9-inch baking pan and set aside.
In a medium skillet, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the paprika and all but 1 tablespoon of the green onions and continue to cook, stirring occasionally, for an additional 4 minutes.
Spread the onion mixture evenly over the chicken, spoon the orange juice and bourbon over the top, and bake in the preheated oven for 30 minutes, turning and basting occasionally.
Remove the chicken from the oven, spoon the peaches over the top, sprinkle with nutmeg, and return to the oven for an additional 15 to 20 minutes or until the chicken is tender and shows no trace of pink near the bone.
Remove the chicken from the pan, place on serving dish, and pour the juices over the chicken. Garnish with the remaining green onions and serve immediately.
This recipe yields 4 servings.