Best Bourbon Chicken With Corn Relish Recipes

BOURBON CHICKEN

Steps:

• Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

BOURBON CHICKEN

Steps:

• Cut the chicken into bite-sized pieces. Toss the chicken with the salt, pepper, and cornstarch in a large bowl until coated.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat until very hot. Add half of the chicken in a single layer and cook, turning, until well browned, crispy and cooked through, about 6 minutes. Use a slotted spoon to transfer the chicken to a plate. Repeat with the remaining chicken and transfer to the same plate.
• Return the skillet to medium heat. Add the garlic and ginger to the skillet and cook for about 1 minute. Add the 1 cup of chicken stock, apple juice, bourbon, soy sauce, brown sugar, apple cider vinegar and crushed red chili flakes. Whisk until combined. Bring to a simmer, stirring occasionally, then cook until reduced by about half.
• Whisk together the remaining 1 tablespoon of chicken stock and the cornstarch in a small bowl. Add to the skillet and whisk well to combine. Bring to a boil, then let simmer for 1 minute to thicken. Add the chicken to the skillet and cook for 1 to 2 more minutes to warm through and coat with the sauce.
• Serve over white rice, topped with sesame seeds and scallions.

BOURBON CHICKEN WITH CORN RELISH

Steps:

• Heat gas or charcoal grill. In 1-quart saucepan, mix soy sauce, bourbon, 4 tablespoons of the oil, the brown sugar, mustard and pepper sauce. Heat to boiling over medium-high heat. Cook 7 to 9 minutes or until glaze is reduced to 1/2 cup. Remove from heat; keep warm.
• In small bowl, mix corn, pimientos, onions and remaining 1 tablespoon oil. In another 1-quart saucepan, mix granulated sugar, 1/4 teaspoon of the salt, the celery seed and vinegar. Heat to boiling; reduce heat. Simmer 2 minutes until sugar is dissolved. Pour over corn mixture. Refrigerate until serving time.
• Sprinkle chicken with remaining 1 teaspoon salt and the pepper. Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Brush with glaze. Drain corn relish; serve with chicken atop field greens, if desired.

STOVE TOP BOURBON CHICKEN

Steps:

• In a small bowl, add the bourbon to the cornstarch and stir until the cornstarch has dissolved.
• Add the rest of the ingredients except the chicken and oil, and stir again until the sugar has dissolved. Then set the sauce aside.
• Coat both sides of the thawed chicken breast with the olive oil and fry for 4 minutes on each side, or until the internal temperature reaches 165°F Remove the chicken and cut into bite size pieces.
• Put the chicken back into the pan, along with the sauce and simmer over low heat until the sauce starts to bubble.
• Serve with rice or noodles.

CHICKEN WITH CORN AND BOURBON SAUCE

Steps:

• Preheat the oven to 200 degrees.
• Season the chicken breasts with salt and pepper, place in a shallow roasting pan and bake for about two hours, until cooked through.
• Meanwhile, place two tablespoons of the chicken stock in a saucepan with the shallots, red pepper, garlic and brown sugar. Cook over medium heat for a few minutes.
• Cut the kernels from the cob. Using the flat of a large knife, lightly crush the corn kernels so the milk begins to ooze out. Add the kernels with their juices to the saucepan along with the bourbon. Standing back from the stove, light the bourbon and stir with a long-handled spoon until the alcohol burns off. Add the remaining chicken stock and cook until the stock has reduced by half.
• Remove two tablespoons of the corn and pepper mixture from the saucepan and set aside. Puree the rest of the mixture in a blender, then force it through a fine sieve back into the saucepan. Return the reserved corn and peppers to the sauce, and season to taste with salt and cayenne pepper.
• When the chicken is done, lift the meat off the bone in one piece and remove the skin. Brush the top of the breasts with the beaten egg, then coat with the bread crumbs.
• Just before serving, preheat the broiler. Place the chicken breasts on a baking sheet and broil for a few minutes, until the bread crumbs are toasted. Reheat the sauce, spoon some on each of four warm plates and place a chicken breast alongside. Richard serves this dish with freshly cooked polenta.