| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Cajun | Chicken, Cajun | 4 | Servings |
INGREDIENTS
| 1/4 | c | Butter or margarine |
| 4 | lb | Chicken pieces; skin |
| 3/4 | c | Bourbon; divided |
| 1 | md | Onion; chop fine |
| 2 | tb | Dried parsley flakes |
| 1 | ts | Dried thyme |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/4 | c | Whipping cream |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A Melt butter in a large, heavy skillet over medium heat; add chicken and brown on all sides. Add 1/4 c bourbon. Carefully ignite bourbon with a long match and let burn until flames die. Add onion and next 4 ingredients. Stir in remaining 1/2 c bourbon, stirring until blended. Bring to a boil; cover, reduce heat and simmer 30 minutes or until chicken is done. Remove to serving plate, reserving liquid in skillet. Add whipping cream to skillet; bring to a boil, stirring constantly. Cook over medium heat until thickened. Serve with chicken. Posted to MM-Recipes Digest V4 #245 by Jack Elvis <[email protected]> on Sep 14, 1997
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