Best Orange Braised Bourbon Chicken Recipes

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.

BRAISED ORANGE CHICKEN

Steps:

• Heat olive oil in a skillet over medium heat; cook chicken thighs in the hot oil until browned, about 5 minutes per side. Remove chicken thighs and set aside.
• Cook and stir onion in the same skillet until softened, about 5 minutes.
• Stir in garlic; cook and stir until fragrant, about 1 minute.
• Stir in tomatoes, orange juice, orange liqueur, salt, black pepper, and red pepper flakes until thoroughly combined.
• Return chicken thighs to the skillet, cover, and bring to a boil. Reduce heat to medium-low and simmer until chicken is tender and no longer pink inside, 25 to 30 minutes.

ORANGE BRAISED BOURBON CHICKEN

Steps:

• Sprinkle chicken with salt and pepper, then dredge in flour. Melt butter in a large deep skillet over medium heat and brown on both sides. Remove chicken from skillet and set aside.
• Stir brown sugar, cornstarch and allspice into skillet; gradually stir in water. Reduce heat to low and simmer, stirring constantly, for about 5 minutes or until mixture is smooth and thick. Stir in orange juice, bourbon and raisins.
• Return chicken to skillet and top each breast with an orange slice. Cover skillet and simmer for about 35 minutes, or until chicken is cooked through and no longer pink inside. Serve chicken with sauce.

ORANGE BRAISED BOURBON CHICKEN

Steps:

• Sprinkle chicken with salt and pepper, then dredge in flour. Melt butter in a large deep skillet over medium heat and brown on both sides. Remove chicken from skillet and set aside.
• Stir brown sugar, cornstarch and allspice into skillet; gradually stir in water. Reduce heat to low and simmer, stirring constantly, for about 5 minutes or until mixture is smooth and thick. Stir in orange juice, bourbon and raisins.
• Return chicken to skillet and top each breast with an orange slice. Cover skillet and simmer for about 35 minutes, or until chicken is cooked through and no longer pink inside. Serve chicken with sauce.

ORANGE BRAISED BOURBON CHICKEN

Steps:

• Sprinkle chicken with salt and pepper, then dredge in flour. Melt butter in a large deep skillet over medium heat and brown on both sides. Remove chicken from skillet and set aside.
• Stir brown sugar, cornstarch and allspice into skillet; gradually stir in water. Reduce heat to low and simmer, stirring constantly, for about 5 minutes or until mixture is smooth and thick. Stir in orange juice, bourbon and raisins.
• Return chicken to skillet and top each breast with an orange slice. Cover skillet and simmer for about 35 minutes, or until chicken is cooked through and no longer pink inside. Serve chicken with sauce.