Orange Braised Bourbon Chicken Recipes

ORANGE BRAISED BOURBON CHICKEN

Steps:

• Sprinkle chicken with salt and pepper, then dredge in flour. Melt butter in a large deep skillet over medium heat and brown on both sides. Remove chicken from skillet and set aside.
• Stir brown sugar, cornstarch and allspice into skillet; gradually stir in water. Reduce heat to low and simmer, stirring constantly, for about 5 minutes or until mixture is smooth and thick. Stir in orange juice, bourbon and raisins.
• Return chicken to skillet and top each breast with an orange slice. Cover skillet and simmer for about 35 minutes, or until chicken is cooked through and no longer pink inside. Serve chicken with sauce.

ORANGE BRAISED BOURBON CHICKEN

Steps:

• Sprinkle chicken with salt and pepper, then dredge in flour. Melt butter in a large deep skillet over medium heat and brown on both sides. Remove chicken from skillet and set aside.
• Stir brown sugar, cornstarch and allspice into skillet; gradually stir in water. Reduce heat to low and simmer, stirring constantly, for about 5 minutes or until mixture is smooth and thick. Stir in orange juice, bourbon and raisins.
• Return chicken to skillet and top each breast with an orange slice. Cover skillet and simmer for about 35 minutes, or until chicken is cooked through and no longer pink inside. Serve chicken with sauce.

BRAISED ORANGE CHICKEN

Steps:

• Heat olive oil in a skillet over medium heat; cook chicken thighs in the hot oil until browned, about 5 minutes per side. Remove chicken thighs and set aside.
• Cook and stir onion in the same skillet until softened, about 5 minutes.
• Stir in garlic; cook and stir until fragrant, about 1 minute.
• Stir in tomatoes, orange juice, orange liqueur, salt, black pepper, and red pepper flakes until thoroughly combined.
• Return chicken thighs to the skillet, cover, and bring to a boil. Reduce heat to medium-low and simmer until chicken is tender and no longer pink inside, 25 to 30 minutes.

BOURBON-ORANGE CHICKEN - RACHAEL RAY

Steps:

• To make the chicken: preheat a nonstick skillet over med-high heat; add in oil and butter.
• When the butter has melted and is hot, add in the chicken.
• Season with salt and pepper; brown for 3-4 minutes on each side.
• Decrease heat to medium low; add in juice concentrate and spoon over chicken as it melts down.
• Simmer 5 minutes; transfer chicken to dinner plates, leaving most of the sauce in the pan; top chicken with almonds.
• Increase heat on the sauce and add in bourbon; cook sauce until it is slightly browned, 2-3 minutes; spoon over chicken and serve.
• To make the butter: place bread in a warm oven or toaster oven to crisp the crust.
• In a small bowl, microwave the marmalade and butter 15 seconds on HIGH.
• Add in hot sauce and stir; spread or brush the sweet-hot butter on the crusty hot bread and serve alongside the chicken.

ORANGE BRAISED BOURBON CHICKEN

Steps:

• Sprinkle chicken with salt and pepper, then dredge in flour. Melt butter in a large deep skillet over medium heat and brown on both sides. Remove chicken from skillet and set aside.
• Stir brown sugar, cornstarch and allspice into skillet; gradually stir in water. Reduce heat to low and simmer, stirring constantly, for about 5 minutes or until mixture is smooth and thick. Stir in orange juice, bourbon and raisins.
• Return chicken to skillet and top each breast with an orange slice. Cover skillet and simmer for about 35 minutes, or until chicken is cooked through and no longer pink inside. Serve chicken with sauce.

ORANGE-BOURBON CHICKEN RECIPE

Steps:

• Preheat oven to 425 degrees F. In large, heavy, oven-proof skillet melt butter; let cool, but do not let solidify. Turn chicken in butter to coat. Season chicken with salt and pepper. Tuck edges under, forming compact shape about 1 1/2 inches thick. Place chicken in skillet, skinned side up. Bake at 425 degrees F, basting occasionally, for about 15 minutes, until meat thermometer registers 190 F. Remove chicken to warm serving plates; keep warm. Saute almonds in butter until lightly toasted. Sprinkle with salt. Let cool to crisp. Add orange juice concentrate to drippings in skillet; stir over high heat until reduced by 1/3. Stir in bourbon; heat through. Stir in remaining salt and pepper; pour sauce over chicken. Sprinkle with the almonds.

BRAISED BOURBON CHICKEN (WOK)

Steps:

• Sprinkle salt and pepper on chicken breasts; dredge in flour.
• Melt butter in wok over medium heat; brown chicken breasts on both sides. Remove chicken, and set aside.
• Add brown sugar, cornstarch, and all-spice to wok; gradually stir in hot watr. Reduce heat and simmer, stirring constantly, about 5 minutes or until mixture is smooth and thickened. Stir in orange juice, borubon, and currants or raisins.
• Add chicken breasts to wok; place orange slice on each piece of chicken. Cover and simmer about 35 mintures of until fork can be inserted in chicken with ease. Serve bourbon sauce with chicken.

BRAISED CHICKEN WITH ORANGE AND SCALLIONS

Steps:

• Preheat oven to 450 degrees. Heat a large cast-iron skillet over medium-high until hot but not smoking, about 1 minute. Season chicken with salt. Swirl oil in skillet. Working in batches if needed, add chicken, skin side down, and brown on one side, about 5 minutes.
• Turn chicken, skin side up, and add scallions, olives, and orange zest and juice to skillet. Transfer to oven and cook until chicken is cooked through, 15 to 20 minutes.

ORANGE BRAISED BOURBON CHICKEN

Steps:

• Sprinkle chicken with salt and pepper, then dredge in flour. Melt butter in a large deep skillet over medium heat and brown on both sides. Remove chicken from skillet and set aside.
• Stir brown sugar, cornstarch and allspice into skillet; gradually stir in water. Reduce heat to low and simmer, stirring constantly, for about 5 minutes or until mixture is smooth and thick. Stir in orange juice, bourbon and raisins.
• Return chicken to skillet and top each breast with an orange slice. Cover skillet and simmer for about 35 minutes, or until chicken is cooked through and no longer pink inside. Serve chicken with sauce.