Trouble With Toast

Recipe: Crisp-Skinned Bourbon Chicken | April 28, 2010

Whenever chicken goes on sale at the local supermarkets, my mom and I tend to go into apocalypse mode and start stocking up.  Thus, we wind up with a freezer full of the stuff, and we struggle to find new and interesting ways to use it.

This recipe moved to the top of my stack due to my need to use up some bone-in chicken breasts.  Well, you know what they say about necessity and invention – even though I didn’t create this recipe, I am so glad I made it.  The dish was bursting with flavor, and fairly simple to prepare.  A couple of tips: 1) Don’t freak out like I did when you read that you’re supposed to leave the chicken (skin down) in the skillet for 15-20 minutes.  Be patient – waiting to flip the chicken until that point will result in the fantastic, crispy skin that makes this dish so awesome.  2) Make extra sauce.  It is that good.  I used it on leftover chicken, and then I made more to ladle over pork loin.  3) Use decent bourbon, or you’ll get more of an alcohol flavor than you want.

I wish I had a photo to share, as the browned chicken skin was really beautiful.  Oh, well – you’ll just have to make this dish to find out how lovely and yummy it is!

  • 1/2 cup bourbon
  • 1/4 cup packed brown sugar
  • 1 Tbsp cider vinegar
  • 1 tsp Worcestershire sauce
  • 3/4 tsp Cajun seasoning
  • 1 cloves garlic, minced
  • 3/4 tsp cornstarch
  • Salt, to taste
  • Fresh ground black pepper, to taste
  • 8 chicken thighs, bone-in, skin-on, trimmed of excess fat (note: I used bone-in, skin-on breasts, since that’s what I had on hand)
  • 1 Tbsp vegetable oil

Whisk bourbon, sugar, vinegar, Worcestershire, Cajun seasoning, garlic, cornstarch, 1/2 tsp salt, and 1/4 tsp pepper in a bowl until sugar has dissolved.

Pat chicken dry with paper towel and season with salt and pepper. Heat oil in large non-stick skillet over medium-high heat until just smoking. Cook chicken, skin-side down, until skin is well browned and crisp, 15-20 minutes. Carefully turn chicken skin-side up and cook over medium heat until meat registers 175 degrees, 5-8 minutes. Transfer chicken to platter.

Pour off excess fat from skillet and add bourbon mixture, simmering until thickened, about 2 minutes.

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