Since I recently visited family in Kentucky and visited Wilderness Trail Distillery and was wholly turned on to good booze. 😄 I found this Bourbon chicken recipe that seems a bit complicated, but its soooooo worth it. But, before we get to the recipe, I could use more recipes. Seriously, please send me recipes. There, the begging is over, on to the good stuff.
- 4 tablespoons olive oil
- 3 lbs. skinless, boneless chicken breast halves - cut into 1 inch pieces
- 1 cup water
- 1 cup packed light brown sugar
- 1 cup apple-grape-cherry juice
- 2/3 cup soy sauce
- 1/4 cup ketchup
- 1/4 cup peach-flavored bourbon liquor (such as Southern Comfort (R))
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, minced
- 1 tablespoon drived minced onion
- 3/4 teaspoon crushed red pepper flakes, or to taste
- 1/2 teaspoon ground ginger
- 2 tablespoons cornstarch
- 1. Heat the oil in a large heavy pan or Dutch oven, and brown the chicken pieces until lightly golden on all sides, about 10 minutes. Transfer the chicken to a bowl.
- 2. In the same dutch over, whisk the water, brown sugar, 3/4 cup of the fruit juice cocktail, soy sauce, ketchup, bourbon liquor, apple cider vinegar, garlic, dried onion, red pepper flakes, and ground ginger into the Dutch oven. Bring the sauce to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
- 3. Stir the chicken back into the sauce, and bring to a full boil over medium-high heat. Reduce the heat to medium-low, and simmer until the sauce is reduced and thickened and the chicken pieces are no longer pink in the middle, about 20 minutes.
- 4. Remove the chicken pieces to a bowl with a slotted spoon. Stir together 1/4 cup of fruit juice cocktail with the cornstarch until smooth, and whisk the cornstarch mixture into the sauce, stirring constantly to avoid lumps. Bring the sauce back to a simmer, let thicken for about 1 minute, and return the chicken pieces to the sauce. Stir to combine, and serve.