Bourbon Chicken

By á-2053

Bourbon Chicken

1 Tbs. unsalted butter
1Tbs. vegetable oil
3 1/2 lb. chicken cut into serving pieces
1/2 cup plus 1 tsp. bourbon
4 minced shallots
3/4 tsp. crumbled dried thyme
3 Tbs. minced fresh parsley
1/2 cup heavy cream

Melt butter and oil over moderately high heat. Pat dry chicken and sprinkle with salt and pepper. Brown in oil and butter, remove. Add 1/4 cup bourbon to pan and ignite it, shaking the skillet until the flames go out. Add the shallots and cook them for one minute. Add spices and 1/4 cup remaining bourbon. Add chicken and cook, covered, over low heat, turning occasionally, for 25 minutes, or until the juices run clear. Transfer to a heated dish. Add the cream to the skillet and simmer the sauce, stirring, until it is thickened slightly. Add the remaining 1 tsp. bourbon and salt and pepper to taste and spoon the sauce over the chicken.

Ingredients

• 1 Tbs. unsalted butter
• 1 Tbs. vegetable oil
• 3 1/2 lb. chicken cut into serving pieces
• 1/2 cup plus 1 tsp. bourbon
• 4 minced shallots
• 3/4 tsp. crumbled dried thyme
• 3 Tbs. minced fresh parsley
• 1/2 cup heavy cream

Preparation

Step 1

Melt butter and oil over moderately high heat. Pat dry chicken and sprinkle with salt and pepper. Brown in oil and butter, remove. Add 1/4 cup bourbon to pan and ignite it, shaking the skillet until the flames go out. Add the shallots and cook them for one minute. Add spices and 1/4 cup remaining bourbon. Add chicken and cook, covered, over low heat, turning occasionally, for 25 minutes, or until the juices run clear. Transfer to a heated dish. Add the cream to the skillet and simmer the sauce, stirring, until it is thickened slightly. Add the remaining 1 tsp. bourbon and salt and pepper to taste and spoon the sauce over the chicken.