Bourbon Chicken W/gravy
- -------------------------WALDINE VAN GEFFEN VGHC42A-------------------------
- 1/4 c Butter or margarine
- 4 lb Chicken pieces; skin
- 3/4 c Bourbon; divided
- 1 md Onion; chop fine
- 2 tb Dried parsley flakes
- 1 ts Dried thyme
- 1/2 ts Salt
- 1/8 ts Pepper
- 1/4 c Whipping cream
Melt butter in a large, heavy skillet over medium heat; add chicken and
brown on all sides. Add 1/4 c bourbon. Carefully ignite bourbon with a long
match and let burn until flames die. Add onion and next 4 ingredients. Stir
in remaining 1/2 c bourbon, stirring until blended. Bring to a boil; cover,
reduce heat and simmer 30 minutes or until chicken is done. Remove to
serving plate, reserving liquid in skillet. Add whipping cream to skillet;
bring to a boil, stirring constantly. Cook over medium heat until
thickened. Serve with chicken.
Posted to MM-Recipes Digest V4 #245 by Jack Elvis
on Sep 14, 1997
brown on all sides. Add 1/4 c bourbon. Carefully ignite bourbon with a long
match and let burn until flames die. Add onion and next 4 ingredients. Stir
in remaining 1/2 c bourbon, stirring until blended. Bring to a boil; cover,
reduce heat and simmer 30 minutes or until chicken is done. Remove to
serving plate, reserving liquid in skillet. Add whipping cream to skillet;
bring to a boil, stirring constantly. Cook over medium heat until
thickened. Serve with chicken.
Posted to MM-Recipes Digest V4 #245 by Jack Elvis
on Sep 14, 1997
