Prep 20 mins
Cook 20 mins
A simple, fun bourbon chicken. Uses real bourbon, so don't use this recipe if you're alcohol-intolerant. Use good bourbon, but not great bourbon. Nothing you wouldn't drink. If you've seen any of my other recipes, you'll see I use corn starch a lot. It thickens a sauce and smooths a grainy texture without adding a lot of saturated fat or calories. In this recipe, I use it to thicken the sauce.
- 1 lb chicken thigh
- 2 bell peppers
- 2 stalks celery
- 2 -3 hot chili peppers
- 1 onion
- 4 garlic cloves
- 1 tablespoon paprika
- 1 tablespoon dried thyme
- 2 teaspoons salt
- 1 teaspoon pepper
- 1⁄4 cup Bourbon
- 1⁄4 cup water
- 1 tablespoon cornstarch
- 1 cup chicken broth
- 3 teaspoons vegetable oil, separated
- salt chicken thighs and liberally sprinkle with pepper.
- dice onions, mince garlic and chop celery and peppers.
- put about 2 tsp oil in a hot pan.
- sear the thighs and remove.
- sweat vegetables. if needed, add remaining tsp of oil.
- when veggies are nicely softened, deglaze pan with chicken broth.
- add spices and bring to a simmer.
- cut chicken into bite-sized pieces and add back to pan, including any juices on the plate.
- add bourbon. if you're the type, ignite with a lighter and watch out! if you're that other type, breathe in deeply. otherwise, just open a window and let the alcohol escape.
- thoroughly mix corn starch with the water and add to pan.
- bring back to simmer and thicken. adjust seasoning.
- serve with rice or in a bread-bowl. I prefer brown rice.
- A little vinegar is nice on top, or some chopped parsley.