Chicken With Corn And Bourbon Sauce Recipes

THE ULTIMATE BOURBON CHICKEN RECIPE READY IN 30-MINUTES

Steps:

• Cut the chicken breasts into 1" pieces and place in a large bowl.
• To the chicken, add cornstarch, salt, and black pepper and stir to combine.
• In a large skillet, over medium heat, add the oil and once hot, add the chicken to the skillet and cook for 2-3 minutes stirring until the chicken is just browned. The chicken will not be cooked through. Remove the chicken from the skillet.
• In a small bowl, whisk together 1 cup of water and 1 tablespoon cornstarch then add to the waiting skillet.
• The cornstarch slurry, add the apple juice, bourbon, soy sauce, ketchup, apple cider vinegar, brown sugar, onion powder, garlic powder, ginger, and red pepper flakes then stir to combine.
• Bring to a boil over medium-high heat then add the chicken back to the skillet.
• Reduce the heat to medium-low, and simmer for 10-15 minutes or until the sauce has reduced and thickened and the chicken is cooked through.
• Serve over rice with a sprinkle of sesame seeds and green onions.

BOURBON CHICKEN

Steps:

• 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.

SAUTéED CHICKEN BREASTS WITH FRESH CORN, SHALLOTS AND CREAM

Steps:

• Sprinkle chicken breasts on both sides with salt and pepper.
• Cut the kernels from the ears of corn. There should be about 1 cup. Set aside.
• Heat butter in a skillet large enough to hold the breasts in one layer. Add the chicken, cook 3 minutes and turn. Cover and cook 5 minutes longer.
• Transfer chicken pieces to a hot serving dish. To the skillet add shallots and cook briefly. Add wine and bring to the boil. Add the corn and stir in mustard.
• Add cream and stir to blend. Bring to the boil and add the chervil or parsley. Pour and scrape the sauce over the chicken pieces and serve.

CHICKEN WITH CORN AND BOURBON SAUCE

Steps:

• Preheat the oven to 200 degrees.
• Season the chicken breasts with salt and pepper, place in a shallow roasting pan and bake for about two hours, until cooked through.
• Meanwhile, place two tablespoons of the chicken stock in a saucepan with the shallots, red pepper, garlic and brown sugar. Cook over medium heat for a few minutes.
• Cut the kernels from the cob. Using the flat of a large knife, lightly crush the corn kernels so the milk begins to ooze out. Add the kernels with their juices to the saucepan along with the bourbon. Standing back from the stove, light the bourbon and stir with a long-handled spoon until the alcohol burns off. Add the remaining chicken stock and cook until the stock has reduced by half.
• Remove two tablespoons of the corn and pepper mixture from the saucepan and set aside. Puree the rest of the mixture in a blender, then force it through a fine sieve back into the saucepan. Return the reserved corn and peppers to the sauce, and season to taste with salt and cayenne pepper.
• When the chicken is done, lift the meat off the bone in one piece and remove the skin. Brush the top of the breasts with the beaten egg, then coat with the bread crumbs.
• Just before serving, preheat the broiler. Place the chicken breasts on a baking sheet and broil for a few minutes, until the bread crumbs are toasted. Reheat the sauce, spoon some on each of four warm plates and place a chicken breast alongside. Richard serves this dish with freshly cooked polenta.

BOURBON CHICKEN WITH CORN RELISH

Steps:

• Heat gas or charcoal grill. In 1-quart saucepan, mix soy sauce, bourbon, 4 tablespoons of the oil, the brown sugar, mustard and pepper sauce. Heat to boiling over medium-high heat. Cook 7 to 9 minutes or until glaze is reduced to 1/2 cup. Remove from heat; keep warm.
• In small bowl, mix corn, pimientos, onions and remaining 1 tablespoon oil. In another 1-quart saucepan, mix granulated sugar, 1/4 teaspoon of the salt, the celery seed and vinegar. Heat to boiling; reduce heat. Simmer 2 minutes until sugar is dissolved. Pour over corn mixture. Refrigerate until serving time.
• Sprinkle chicken with remaining 1 teaspoon salt and the pepper. Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Brush with glaze. Drain corn relish; serve with chicken atop field greens, if desired.

BOURBON ORANGE SKILLET BBQ CHICKEN WITH CORN BREAD TOPPER

Steps:

• Preheat oven to 375°.
• Heat 1 tablespoon oil in a medium sauce pan over med-high heat.
• Add the onions and garlic to the pan and cook until tender, 4-5 minutes.
• Season the onions with salt and pepper and stir in the tomato paste and smoked paprika.
• Cook the mixture for 1-2 minutes, then add the Worcestershire sauce, hot sauce, brown sugar, orange zest, orange juice, and chicken stock to the pan.
• Bring everything up to a bubble, then reduce the heat to medium and simmer the sauce until thickened, about 5 minutes.
• While the sauce is simmering, place a large cast-iron skillet over med-high heat with the remaining 2 tablespoons oil.
• Season the chicken with salt and pepper and cook it until golden brown on all sides, 5-6 minutes.
• When the chicken is golden brown, pour the thickened barbecue sauce into the cast-iron skillet and add the bourbon, but don't stir it inches.
• Remove the pan from the heat and very carefully flame the alcohol by using a match or barbecue lighter.
• Return the pan to the heat and allow the alcohol to cook out of the bourbon; it'll be ready when the flames die away.
• Remove the skillet from the heat and reserve on a heat-safe surface while you prepare the corn bread.
• In a mixing bowl, prepare the corn bread batter according to the package directions.
• Fold the scallions and 1/2 cup cheese into the batter and spoon it evenly over the top of the barbecue chicken.
• Sprinkle the rest of the shredded cheese over the corn bread and transfer the skillet to the oven.
• Bake until the corn bread is golden brown and baked through, about 15 minutes.
• Serve immediately.

WOLF'S BOURBON CHICKEN

Steps:

• Combine the soy sauce, brown sugar, garlic powder, ground ginger, dry minced onion, and bourbon whiskey in a 9x13 inch baking pan. Stir in chicken pieces. Cover and refrigerate, stirring often, for several hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Uncover chicken; place in the preheated oven. Baste chicken every 10 minutes. Cook until the juices run clear, about 1 hour.
• Remove cooked chicken from baking pan; scrape juices and browned bits from the baking dish into a skillet. Stir in the white wine. Cook and stir over medium heat until sauce is hot, and has reduced slightly. Stir in chicken; heat for 1 additional minute before serving.

BOURBON CREAMED CORN

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add red bell pepper; sauté 1 minute. Add corn; sauté until almost tender, about 2 minutes. Add 1/3 cup cream and bourbon. Simmer until sauce thickly coats corn, stirring occasionally, about 2 minutes. Add remaining 1/3 cup cream and 1 cup green onions. Simmer until sauce thickens enough to coat corn thinly, about 2 minutes longer. Season creamed corn to taste with salt and pepper. Transfer to bowl; sprinkle with remaining 1/4 cup green onions and serve.