Dijon Brown Sugar Bourbon Chicken Recipes

STICKY MAPLE BOURBON CHICKEN

Steps:

• Place a large heavy-bottom or cast-iron skillet over medium-high heat with the olive oil. Season the chicken liberally with salt and pepper. Add the chicken to the pan breast-side down and sear until deep golden brown, 4 to 5 minutes.
• While the chicken in searing, in a small dish whisk together the stock, syrup, and bourbon. Add the bourbon mixture to the skillet along with the thyme sprigs and continue cooking, turning the chicken occasionally, until the meat is cooked through and the sauce has reduced to a thick syrupy consistency, 8 to 10 minutes. (If the sauce reduces to a syrupy consistency before the chicken has cooked through, add a few splashes of stock to the skillet and continue cooking.)
• To serve, remove and discard the thyme sprigs. Spoon the sticky sauce over the chicken and enjoy warm.

CREAMY DIJON CHICKEN

Steps:

• Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.

BEST BOURBON CHICKEN

Steps:

• Heat the oil in a large heavy pan or Dutch oven, and brown the chicken pieces until lightly golden on all sides, about 10 minutes. Transfer the chicken to a bowl.
• In the same dutch oven, whisk the water, brown sugar, 3/4 cup of fruit juice cocktail, soy sauce, ketchup, bourbon liqueur, apple cider vinegar, garlic, dried onion, red pepper flakes, and ground ginger into the Dutch oven. Bring the sauce to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Stir the chicken back into the sauce, and bring to a full boil over medium-high heat. Reduce the heat to medium-low, and simmer until the sauce is reduced and thickened and the chicken pieces are no longer pink in the middle, about 20 minutes.
• Remove the chicken pieces to a bowl with a slotted spoon. Stir together 1/4 cup of fruit juice cocktail with the cornstarch until smooth, and whisk the cornstarch mixture into the sauce, stirring constantly to avoid lumps. Bring the sauce back to a simmer, let thicken for about 1 minute, and return the chicken pieces to the sauce. Stir to combine, and serve.

BROWN SUGAR CHICKEN

Steps:

• Combine brown sugar, butter, catsup, worcestershire, and mustard in sauce pan and heat until butter is melted.
• Pour sauce over chicken in 9x11 inch pan.
• Bake, COVERED, at 350 F for 60-90 minutes.

BOURBON MUSTARD CHICKEN

Steps:

• Place chicken between 2 sheets of waxed paper; pound to 1/4" thickness, using a meat mallet or rolling pin.
• Place chicken in a shallow baking dish.
• Combine brown sugar, mustard, bourbon, green onions, salt, and Worcestershire sauce; stirring well.
• Brush mustard mixture evenly over both sides of chicken breast halves.
• Cover and marinate in frig 1 hour.
• Remove chicken from marinade, reserving marinade.
• Combine butter and oil in lg. skillet, and place over med-high heat. Saute chicken 3 to 4 mins. on each side or until done.
• Remove chicken to a serving platter, and keep warm. Drain and discard pan drippings.
• Add reserved marinade to a skillet; bring to a boil, stirring constantly.
• Pour sauce over chicken.