Best Bourbon Laced Tipsy Chicken With Peaches Recipes

Chicken and Peaches image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons butter
4 peaches, pitted, thickly sliced or halved
1/2 lemon, juiced
1 1/2 tablespoons extra-virgin olive oil
4 pieces boneless, skinless chicken thighs
2 pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
1 shallot, chopped
1 (2-inch) piece ginger, grated or minced
3/4 cup chicken stock
2/3 cup peach preserves
2 teaspoons hot sauce (recommended: Frank's Red Hot)
2 tablespoons Worcestershire sauce

Steps:

Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.
While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.

bourbon glazed chicken and peaches image

Provided by chia2160

Categories Fruit

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1/3 cup Bourbon
1/4 cup honey
3 tablespoons soy sauce
1 tablespoon oil
1/2 teaspoon ground ginger
1 pinch red pepper
fresh ground pepper
4 boneless skinless chicken breasts
2 peaches, cut in half and pitted
cooking spray

Steps:

mix first 7 ingredients in a large bowl, add chicken and peaches to coat.
heat a non stick grill pan coated with cooking spray over med hi heat.
remove chicken and peaches from marinade, reserving, and grill in pan about 5 minutes per side, or until cooked through meanwhile heat marinade in microwave 2 minutes on high.
spoon sauce over chicken and peaches.

Nutrition Facts : Calories 306.9, Fat 5, SaturatedFat 0.8, Cholesterol 68.4, Sodium 831.9, Carbohydrate 23.1, Fiber 0.9, Sugar 21.8, Protein 29.2

Chicken and Peaches image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons butter
4 peaches, thickly sliced or halved
1/2 lemon
1 1/2 tablespoons EVOO
4 pieces boneless, skinless chicken thighs
2 pieces boneless, skinless chicken breast
Salt and pepper
1 shallot, chopped
1 (2-inch) piece ginger, grated or minced
3/4 cup chicken stock
2/3 cup peach preserves
2 teaspoons hot sauce, such as Frank's Red Hot
2 tablespoons Worcestershire sauce

Steps:

Heat a skillet with butter over medium heat. Add peaches and the juice of 1/2 lemon, cook until tender and lightly golden, 10 minutes. Turn off heat.
While peaches cook, heat 1 tablespoon EVOO, a turn of the pan, in a large skillet over medium high to high heat. Cut chicken breast pieces in half across the center of each breast to make 4 equal portions. Add chicken breasts and thighs to pan, season with salt and pepper. Cook 12 minutes, remove to plat and cover with foil.
Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.