Bourbon Chicken W/gravy
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Cajun | Cajun, Chicken | 4 | Servings |
INGREDIENTS
| 1/4 | c | Butter or margarine |
| 4 | lb | Chicken pieces, skin |
| 3/4 | c | Bourbon, divided |
| 1 | Onion, chop fine | |
| 2 | T | Dried parsley flakes |
| 1 | t | Dried thyme |
| 1/2 | t | Salt |
| 1/8 | t | Pepper |
| 1/4 | c | Whipping cream |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 227
Calories From Fat: 174
Total Fat: 19.5g
Cholesterol: 22.1mg
Sodium: 1775.4mg
Potassium: 418.7mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: 1.4g
Protein: 9.6g