Bourbon Chicken

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

Directions

1. salt chicken thighs and liberally sprinkle with pepper.
2. dice onions, mince garlic and chop celery and peppers.
3. put about 2 tsp oil in a hot pan.
4. sear the thighs and remove.
5. sweat vegetables. if needed, add remaining tsp of oil.
6. when veggies are nicely softened, deglaze pan with chicken broth.
7. add spices and bring to a simmer.
8. cut chicken into bite-sized pieces and add back to pan, including any juices on the plate.
9. 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.
10. thoroughly mix corn starch with the water and add to pan.
11. bring back to simmer and thicken. adjust seasoning.
12. serve with rice or in a bread-bowl. I prefer brown rice.
13. A little vinegar is nice on top, or some chopped parsley.