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Randy Smith
Bourbon Chicken W/gravy
0
(0)
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 <jackelvis@moonlink.net>
on Sep 14, 1997
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