Whiskey chicken is a simple meal that looks fancy and complicated. This dinner surprises our readers all the time when they learn how to make this chicken in only 30 minutes using just a handful of ingredients.
ABOUT THIS RECIPE
This is not your typical bourbon chicken because it isn’t chopped up and fried. Instead, we use whole chicken parts for this family recipe. It’s a one-pot wonder that stars with a good searing of the chicken. Then, the meat is cooed off in a savory chicken and bourbon sauce with lightly caramelized onions. It’s hard to think of a better chicken dinner for company or family.
WHAT’S IN IT
Bone-in chicken pieces with skin on
Salt and pepper
Butter
Olive oil
Onion
Garlic
Chicken broth
Bourbon whiskey
Peas
Italian parsley (optional)
HOW TO MAKE THIS
You’ll need a heavy skillet for this recipe, or a Dutch oven. I love making recipes with either of these kitchen pans. Maybe because it makes me feel like a real cook
* Start by using some paper towels to pat the chicken dry and then season with salt and pepper.
* Drying the thighs first will help to get a crisper finish on the sear.
* Next, give the thighs a nice sear in a hot skillet, using butter and olive oil.
*Sauteed a sliced onion and handful of crushed garlic cloves.
*Add bourbon and chicken broth to the pot and simmer for a bit.
*Finally, return chicken to skillet and cook, skin side up, for about 20 more minutes.
*During the cooking process, the broth will reduce and thicken up a bit, making for a velvety sauce. Toss in some frozen green peas and a simple garnish of chopped parsley are added, just before serving.
Whiskey Chicken
Garlic and Bourbon Whiskey
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 315kcal
Ingredients
▢3 lbs bone-in chicken thighs with skin on.
▢Salt and Pepper
▢3 tablespoons butter
▢1 tablespoon olive oil
▢1 onion sliced
▢8 cloves garlic crushed
▢2 cups low sodium chicken broth
▢1 cup bourbon whiskey
▢1 cup frozen peas
▢2 tablespoon fresh Italian parsley leaves chopped
Instructions
* Use paper towels to pat dry the chicken thighs and then season with salt and pepper. Add 2 tablespoons butter and olive oil to large skillet and heat on medium high stove top. When butter and oil are hot, place chicken thighs in skillet, skin side down and sear for 10 minutes. Flip pieces and sear for 2 more minutes then remove from skillet and set aside.
* Add remaining butter to skillet and over medium add onions and stir for about 5 minutes until softened. Add garlic and stir and sauté for another minute. Next, add broth and bourbon and simmer for 5 minutes and then add chicken back to skillet, skin side up. Simmer for another 25 minutes or until chicken is cooked through and sauce begins to thicken.
* Add peas at the end, allow to simmer another minute or so and then garnish with parsley immediately before serving.
Notes
Using the same parts of the chicken helps to ensure cooking time will be the same for all of the pieces.
For food safety, always make sure chicken is cooked to an internal temperature of 165°.
Nutrition
Calories: 315kcal | Carbohydrates: 11g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 116mg | Potassium: 254mg | Fiber: 2g | Sugar: 3g | Vitamin A: 540IU | Vitamin C: 18mg | Calcium: 33mg | Iron: 1mg