Posted by Unknown on September 20, 2001 at 14:05:08:
In Reply to: bourbon chicken posted by Craig Barker on September 19, 2001 at 21:06:51:
Bourbon chicken
4 small skinless, boneless chicken breast halves
2 tbs. olive oil
1 tbs. butter
1 large clove garlic, minced or put through a garlic press
1 small onion, finely chopped
2 tbs. chicken broth
2 tbs. bourbon whiskey
Salt and pepper, to taste
Melt butter with olive oil in a heavy skillet. Saute garlic and onion until onion is transparent. Remove garlic and onion from skillet with slotted spoon. Brown chicken breast halves on both sides. Return garlic and onion to skillet, add chicken broth and bourbon. Cover and cook over very low heat until chicken is tender and done, about 20 to 25 minutes.
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Bourbon Duckling
1 whole duckling, cut up and boned
3 Tbsp extra virgin olive oil
3 Tbsp butter
2 large cloves garlic, minced
1 small red onion, finely chopped
2 Tbsp chicken broth
1/8 tsp cayenne pepper
4 Tbsp bourbon whiskey
1 bunch spring onions, chopped
6 whole cloves
salt
fresh cracked pepper, to taste
1/4 cup bourbon
1 cup heavy cream
2 Tbsp all purpose flour
Melt butter with olive oil in a heavy skillet. Saute garlic and
onion until onion is transparent. Remove garlic and onion from
skillet with slotted spoon. Add cloves.
Brown duck on all sides. Return garlic and onion to skillet, add
chicken broth, cayenne pepper, salt and pepper, and bourbon. Cover
and cook over very low heat until duckling is tender and done,
about 20 to 25 minutes. Add spring onions cook 2 more mins.
Remove cloves, onions, add 1/4 cup bourbon, heat until hot, add
cream, 2 tbs flour, heat until thickened. Serve this with the onions
on top of the duckling.
Serve this dish with a side of wild brown rice, fresh sting beans
with country ham, Tall glasses of wine coolers, and for dessert,
cherry cheesecake and kona coffee or Earl Grey Tea.
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