Cornbread-Topped Bourbon BBQ Chicken

This is from Everyday with Rachael Ray magazine.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 3  tablespoons extra virgin olive oil
• 3 -4  garlic cloves, grated
• 1  red onion, finely chopped
•  salt
• 3  tablespoons tomato paste
• 1  tablespoon  smoked paprika
• 1 1⁄2 cups chicken broth
• 1⁄4 cup brown sugar
• 3  tablespoons  hot pepper sauce
• 2  tablespoons Worcestershire sauce
• 1  tablespoon  grated  orange peel
• 1  tablespoon  orange juice
• 2 1⁄2 lbs boneless skinless chicken, coarsley chopped
• 3⁄4 cup Bourbon
• 4  scallions, thinly sliced
• 1  cup  shredded cheddar cheese
• 2 (8 1/2ounce) boxes  corn muffin mix

Directions

1. Preheat oven to 375 degrees.
2. In a medium saucepan heat 1 tablespoon extra virgin olive oil over medium heat and add the garlic and onion and cook for 4-5 minutes until tender. Season with salt + pepper.
3. Stir in tomato paste and paprika and cook until fragrant 1- 2 minutes.
4. Stir in chicken broth, brown sugar, hot sauce, worcestershire sauce, orange peel, orange juice and bring to a boil.
5. Lower heat and simmer sauce until slightly thickened about 5 minutes.
6. In a large cast iron skillet heat remaining olive oil over medium high heat until simmering, add chicken, season with salt + pepper and cook until golden brown on all sides about 6-8 minutes.
7. Pour the bbq sauce into the skillet and drizzle the bourbon on top.
8. Remove pan from heat and light the alcohol with a match, return the pan to the heat and cook until the flames subside.
9. Fold the scallions and 1/2 cup of cheese into the mixed cornbread batter.
10. Spoon the mixture evenly over the chicken in the skillet. Sprinkle with remaining cheese and bake until the cornbread is golden brown about 30 minutes.