A few weeks ago a friend of mine posted a link to a wonderful chocolate whiskey cake recipe in the NY Times in her Facebook. I decided to make it for the New Year's Eve party I was going to. I didn't bother blogging about the cake as others have blogged about it and there wasn't too much to say about it other than it was delicious. Now I have just one problem.
What do I do with all of this JD? I'm not a drink-hard-liquor-straight kind of gal. I'm a wine-and-fruity-cocktail gal.
I used to make a lot of Kentucky Derby Pies, so I always had this stuff in the house. It's one of my husband's favorite desserts. Unfortunately, I can't eat those pies anymore due to my walnut allergies, so that's out of the question. It was time to get creative and start making up some good bourbon recipes.
Last night I experimented with some chicken thighs. I thought it would be fun to make a bourbon glaze. I decided to just experiment with different flavors and see what would happen. I wanted a mix of sweet, salty, spicy, and smoky. I mixed the bourbon with brown sugar, smoked paprika, a few drops of hot sauce, and a little salt. I also cooked up an onion with the chicken for added flavor.
Start by cooking the onions down a bit.
Nestle in the chicken and brown well on both sides.
When chicken is browned add the bourbon mixture and continue cooking till chicken is cooked through. You can remove the chicken from the pan and cook the liquid down a bit until it's thicker and pour over the chicken.
My sweet and tasty chicken with a kick. I thought it was a little too sweet though. Next time I'm decreasing the amount of sugar and adding a little more paprika and hot sauce. I served it with some roasted asparagus alongside it. Just toss some spears with a little oil, salt, and pepper, and roast at 400 degrees for 10-15 minutes depending on how soft you like it. It's nice tossed with a little hazelnut oil or balsamic vinegar.
Bourbon Chicken Thighs
1-2 pounds boneless, skinless chicken thighs
1 onion, thinly sliced
1 tbl olive oil
1/2 cup bourbon whiskey
2 Tbl brown sugar
1 tsp smoked paprika
1 tsp salt
Few drops of red pepper sauce
Heat olive oil in a pan and add onions. Cook over low heat until soft and sweet.
Mix the bourbon, sugar, paprika, salt, and pepper sauce.
Sprinkle chicken with salt and pepper. Nestle chicken in the pan and brown on both sides over medium heat..
When chicken is brown, pour bourbon mixture into the pan. Cook over medium heat until cooked through.
Remove chicken from pan. Set heat to high and let the sauce reduce down a bit. Pour over chicken.