Baked Bourbon Chicken
"This is rich-tasting but fairly simple to make. I got this recipe from the Houston Chronicle sometime in the early 1990s. It was submitted by a retired chef named Ken Olszewski in response to a reader request or a recipe challenge. I like to garnish this with parsley so I can sing "parsley, sage, rosemary, and thyme" while I am cooking."
- Ready In:
- 1hr 21mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 1⁄2 - 3 lbs chicken pieces, bone-in or 1 frying chicken, cut up
- 3 cloves garlic, minced
- 1⁄8 teaspoon cayenne pepper
- 3 tablespoons dark brown sugar
- 1 teaspoon sage
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 tablespoon flour
- salt
- 3⁄4 cup Bourbon
directions
- Preheat oven to 350 degrees.
- Brown chicken in skillet.
- Remove chicken from skillet and place into a baking dish.
- In the same skillet, combine garlic, cayenne, sugar, salt, sage, rosemary, thyme, and flour.
- Add bourbon and whisk to combine.
- Remove from heat.
- Pour sauce over chicken in baking dish.
- Cover dish and place in oven.
- Bake 1 hour or until juices run clear.
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Reviews
-
This was good, just not as wow as I expected (the smell while they cooked was fantastic). Used large skinless chicken breasts, maybe they should have been cut smaller? Or maybe I should have basted them? -
Heaven!!!! AMAZING meal! Family loved it! -
This chicken was wonderful! My potted herb garden has not totally succombed to winter, so I was able to use fresh herbs. I definitely will be making this again. -
I just made this and the family gives it thumbs up- i served with it with plain rice thank you
-
goes really well with a garlic, butter and herb penne pasta served cold.
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RECIPE SUBMITTED BY
I live in Los Angeles, and there are really great farmer's markets here, and corner stores featuring foods of many nations. I try to take advantage of these resources by using fresh seasonal produce and trying foods from different cultures. I don't exactly have the problem of not being able to find exotic ingredients; more often, I see things in the local stores (lotus root! passionfruit! chayote!) that turn out to be delicious when I finally learn how to prepare them. Interested in expanding my repertoire of techniques and cuisines, I finally took up my sister - Recipezaar member Roosie - on her recommendation to visit this site. I hear our parents use it too sometimes, but they don't seem to have figured out how to write reviews. My culinary pet peeve is when people stir rice while it's cooking, thereby making it gummy.
