In university, a classmate and I did a project on New Orleans culture, but we never ventured into the culinary side...but we so should have. Bourbon chicken is awesome. Although I have never had authentic Bourbon chicken, I fell in love with the dish when I visited my friend Jenn in Ottawa a couple of years ago. I have to admit, it was just a fast food counter that sells bourbon chicken, but it was dang good chicken! After that time, I craved it, but didn't have it for many years, until last month!
Kev and I were visiting his parents for a weekend and on our way to the in-laws, we had to stop by the mall and I was hungry. The counter was still there. So I went to buy, while Kev went to Tim Hortons for a very expensive mediocre chicken salad sandwich. I mean really...he should have just followed me. Follow me and you will find good food. I gave him a taste and he quickly regretted not buying it. He then proceeded to "help" me finish my plate.
I found a recipe for bourbon chicken and it sounded super easy, my only problem was I didn't have the essential ingredient for bourbon chicken; I didn't have bourbon whiskey. So, I had to sub with white wine, which didn't quite cut it. But here's the recipe if you want to try it.
4 skinless, boneless chicken breast halves
1 teaspoon ground ginger
4 ounces soy sauce
2 tablespoons dried minced onion
1/2 cup packed brown sugar
3/8 cup bourbon
1/2 teaspoon garlic powder
- Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.
- Preheat oven to 325 degrees F (165 degrees C).
- Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.
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