Main Dishes, Poultry

KATE'S BOURBON CHICKEN

  • 10 large Chicken breasts, boneless & skinless
  • 2 bunch Scallions
  • 2 cup Water
  • 2 tablespoons Oil
  • 2 tablespoon Butter
  • 1/2 cup Bourbon
  • 1/2 cup Soy sauce, light
  • 1/2 cup Teriyaki sauce
  • 1 teaspoon Paprika
  • 1 teaspoon Chervil
  • 2 teaspoon Garlic powder
  • 2 teaspoon Ginger, powdered
  • 1 tablespoon Red Pepper Flakes
  • 1 tablespoon Blackening spices
  • 2 tablespoons Onions, dehydrated chopped
  • 2 tablespoons Parsley flakes
  • 2 tablespoons Creole spices
  • 1/2 cup Brown sugar, light
  • Salt and pepper to taste

    • You will need a large electric crockpot and an electric skillet for best results. Can also use a dutch oven on the lowest setting on your range, and a heavy skillet on med-high heat.

    For best results, make the stock the night before and let it simmer in large crockpot all night long.

    Set aside, in refrigerator: chicken breasts and scallions.

    In large crockpot, combine water, oil, butter, bourbon, soy and teriyaki.

    Stir well, heat thru and then mix in all spices and seasonings. Simmer, adding and adjusting spices as it cooks. For spicier flavor, increase paprika, garlic and pepper flakes. For milder flavor, increase brown sugar and chervil. Add water to fill crockpot to about 3 inches below rim. Cover, stir once in a while and allow to simmer on low overnight.

    After about 8 hours it will have cooked down, refill to 3-4 inches below crockpot rim and heat thru again, adjusting seasonings again as desired. If its too spicy, add more brown sugar and let it cook a while before tasting again.

    Heat chicken in just enough oil to coat bottom of pan (or electric skillet, for best results), slicing chicken into 1-2 inch chunks as it cooks. Move chicken from skillet to crockpot, stirring crockpot occasionally. Allow to simmer 10-15 minutes (can simmer longer as well).

    Just before serving, chop scallions and toss on top of sauce.

    Serve over fried rice, steamed rice or noodles.

    Notes: Creole spices -- I use McCormick's Creole Seasonings.

    Blackening spices -- I use Chef Paul Prudhomme's Magic Seasoning Blends - Blackened Steak Magic.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kathleen Helms of Beavercreek, OH. 

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