MILDLY SWEET WHISKEY CHICKEN
A quick whiskey chicken that has so many uses, whether by itself, over rice, or in pasta. A great dinner or lunch meal. Again it's best to BBQ the chicken, and you can remove the garlic cloves if desired; they are only there to infuse flavor into the sauce.
Provided by AgileMJOLNIR
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Season chicken thighs with salt and pepper.
- Cook the chicken thighs until no longer pink in the center and somewhat charred on the outside, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Let chicken cool until able to handle easily, cut into strips, and put into a large glass bowl.
- Stir pineapple juice, bourbon whiskey, soy sauce, garlic cloves, brown sugar, and black pepper together in a saucepan over medium-low heat; stir until the sugar dissolves, bring to a simmer, and cook until thickened, 15 to 20 minutes.
- While the sauce simmers, melt the butter in a small skillet over medium-high heat. Saute mushrooms in hot butter until softened, 3 to 5 minutes. Stir into the simmering sauce.
- Pour the mushrooms and sauce over the chicken strips and toss to coat.
Nutrition Facts : Calories 324 calories, Carbohydrate 10.1 g, Cholesterol 97.8 mg, Fat 17.1 g, Fiber 0.3 g, Protein 26.3 g, SaturatedFat 5.3 g, Sodium 423.6 mg, Sugar 7.6 g
WHISKEY CHICKEN
This recipe is my family's favorite. It's sweet and spicy and easy to make.
Provided by JLLYBEAN24
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Saute chicken in a large skillet over medium high heat until cooked through (no longer pink).
- In a small bowl, combine the soy sauce, garlic powder, pineapple juice, whiskey, pepper and sugar. Stir until sugar is dissolved and pour over chicken. Let simmer for 10 to 15 minutes, or until sauce is thickened to taste.
Nutrition Facts : Calories 287.6 calories, Carbohydrate 24.3 g, Cholesterol 68.4 mg, Fat 1.6 g, Fiber 0.4 g, Protein 28.8 g, SaturatedFat 0.4 g, Sodium 983.4 mg, Sugar 19.4 g
WHISKY BBQ CHICKEN AND SECRET SPICE RUB
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 2 servings
Number Of Ingredients 38
Steps:
- Preheat the oven to 400 degrees F. Preheat a double burner grill pan to medium-high heat.
- To spatchcock a chicken, place the bird breast-side down on a cutting board with its wing tips facing up and away from you. Feel down the back of the bird to find the spine then, using poultry shears or kitchen scissors, cut up and along the spine on each side. Remove the backbone and discard or save it to flavor a chicken stock. Flip the bird over, breast-side up. Place your hands at the center of the breast and press down to crack breastbone and flatten the bird. Trim the wing tips and discard or save for stock as well.
- In a small skillet set over medium heat, toast the caraway, cumin, coriander and black pepper until fragrant. Transfer to a spice grinder and grind to a powder. Place the spices in a small mixing bowl and add the pimento, granulated garlic, granulated onion and 2 teaspoons salt.
- Shove half of the rub under the skin and sprinkle the remainder all over the outside. Be sure to wash your hands. Spray the bird well with cooking spray.
- Place the chicken skin-side down on the grill pan to mark it, and then flip it. Place the chicken on a rack set over a baking sheet and bake until the internal temperature registers 165 degrees F, 30 to 40 minutes. During the last 5 minutes of cooking, baste the chicken with half of the Whisky BBQ Sauce. (Place the other half of sauce in a bowl and pass at the table.) Remove from oven, let cool for 5 to 10 minutes and cut into pieces. Garnish with scallions. Serve with the Ranch Slaw.
- While the chicken is in the oven, make the Whisky BBQ Sauce. Place a small to medium pot over medium heat and add the oil. Add the garlic and onions, and cook until fragrant and translucent. Add the chicken stock, sugar, Worcestershire sauce, cider vinegar, hot sauce, bourbon and tomato sauce. Bring to a simmer and reduce to thicken, about 30 minutes.
- In a medium mixing bowl, stir together buttermilk, sour cream, chives, dill, parsley, sugar, white wine vinegar, celery salt, kosher salt, black pepper, garlic, lemon juice and adjust the flavor if needed. Add carrots, cabbage and red onions. Stir to combine and let hang out for flavors to come together. Set aside.
SCOTCH WHISKEY CHICKEN
Make and share this Scotch Whiskey Chicken recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the chicken pieces; pat dry with paper toweling.
- Season with salt and pepper (or other seasonings, to taste).
- In skillet, brown chicken in butter for 15 minutes, turning to brown evenly.
- Add 8 oz.
- whisky to skillet, and then cover and simmer 30 to 35 minutes or until chicken is tender.
- Remove chicken to serving platter and keep warm.
- ----ToPrepare Sauce----.
- Skim fat from pan juices.
- Add enough water to juices, if necessary, to measure 2/3 cup liquid.
- Return to skillet and stir in mushrooms and green onions.
- Cook and stir just until onions are tender.
- Combine cream and flour, and then add to mixture in skillet.
- Cook and stir until thick and bubbly.
- Cook and stir one minute more.
- Remove from heat and stir in lemon juice and 2 teaspoons whisky.
- Spoon over chicken.
Nutrition Facts : Calories 959.7, Fat 50.1, SaturatedFat 17.9, Cholesterol 283.8, Sodium 288.9, Carbohydrate 6.9, Fiber 0.8, Sugar 1.3, Protein 80.4
COKE-BRINED FRIED CHICKEN
John Currence, of City Grocery in Oxford, Miss., spent a long time in New Orleans after Hurricane Katrina hit, and was justly celebrated for his hard work there helping to rebuild a cathedral of Southern fried chicken, Willie Mae's Scotch House. In his 2013 cookbook, "Pickles, Pigs and Whiskey," Currence paid tribute to the wet batter used on Willie Mae's legendary dish. But for the purpose of weekend chicken warriors we have omitted it in our adaptation of his homage, concentrating instead on Currence's use of a Coke-based poultry brine that not only adds some sweetness to the chicken thighs he uses but mildly tenderizes them along the way. Let the meat sit in the brine for a few hours before using, but not so long as overnight, where it really begins to break down. Then dry the thighs, dredge them in seasoned flour, and fry in peanut oil, ideally enhanced by lard. The result is mahogany-brown chicken with a crisp crust and a luscious interior.
Provided by Sam Sifton
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Make the brine: Combine cola, salt, thyme, garlic and hot sauce in a large metal bowl and stir until the salt has dissolved. Add the chicken thighs, cover and refrigerate 3 to 5 hours.
- Make the seasoned flour: In a wide, shallow bowl or pan, combine the flour, salt, pepper, paprika, garlic powder, onion powder and cayenne.
- Heat oven to 350 degrees. Put the peanut oil in a large heavy-bottom pot or Dutch oven over medium heat until it reaches 375 degrees on a candy thermometer. While the oil heats, remove the chicken from the brine and pat dry. Dredge the thighs in the flour and shake to remove excess.
- Working in batches of 2 or 3 at a time, carefully lower thighs into the hot oil. The oil temperature will plummet when the cold chicken goes into the pan; turn up the heat and carefully monitor the temperature. Cook for a little more than 3 minutes on one side, a little more than 3 minutes on the other, and then a final 3 minutes on the first side. Remove to a wire rack or paper towel to drain.
- The juices should run clear when the chicken is poked with a knife. If necessary, transfer the browned chicken to a baking sheet and bake until the internal temperature reaches 165 degrees on a instant-read thermometer. Serve hot or at room temperature with hot sauce.
SCOTTISH HIGHLAND CHICKEN WITH WHISKY AND CREAM
The Scottish tradition of cooking chicken in an enclosed pot is known as stoved or stovies, a word that derives from the French etouffee that describes cooking in a covered or closed vessel When you make this recipe cut the chicken up the back, remove the backbone (keep it for stocks) and spread the two halves out, flattening the bird. This helps to cook the chicken quickly and more evenly. If you don't have a roasting pan with a lid, enclose the pan with foil. Serve this comforting dish with Brussels sprouts and mashed potatoes.
Provided by Olha7397
Categories Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F
- Pat the chicken dry with paper towels and rub all over with salt, pepper and half the olive oil.
- Combine the remaining oil and butter in a lidded roasting pan and place over medium heat.
- When butter is foaming, place the chicken, breast side down, in the pan and brown for about 4-5 minutes, then turn and brown on the other side for the same length of time. Drain off most of the fat.
- Return the pan with the chicken to the heat and, working quickly, pour the whiskey over it and then set alight. Let the flame die down and then add the broth.
- Cover the chicken with the roasting pan lid (or tuck foil all the way around) and transfer to the oven to bake for about 45-50 minutes.
- When the chicken is cooked, transfer it to a cutting board to rest.
- Drain off some of the accumulated fat and then set the pan on a medium high heat.
- Add a spoonful of water to loosen bits clinging to the bottom of the pan, and then add the cream, stirring as you do so.
- Bring to a boil and let cook for about 2-3 minutes.
- Add the parsley to the sauce and keep warm.
- Section the chicken and serve the sauce at table with the chicken. Serves 4-6.
- Speyside Whisky Festival: Held each year at the beginning of May, the Speyside Whisky Festival provides opportunities to tour some of Scotland's most esteemed distilleries, meet the experts in the whisky industry and, the best part, taste some stellar malts. There is great fun to be had during the evenings, fueled by malt and music and the company of fellow whisky lovers from around Scotland and the world. Visit http://www.spiritofspeyside.com for more information.
- NOTE: The Famous Grouse blended whisky, which, by the way, includes these three whiskies in the blend: Glenrothes (for fragrance), Highland Park (for a light smokiness) and Macallan (for unmistakable richness and backbone).
- New Celtic Cooking.
Nutrition Facts : Calories 902.7, Fat 76.3, SaturatedFat 29.2, Cholesterol 257.2, Sodium 318.4, Carbohydrate 2, Fiber 0.1, Sugar 0.2, Protein 39.7
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love