"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 01-09-2007, 10:04 AM   #1
Sous Chef
 
mugsy27's Avatar
 
Join Date: Apr 2005
Location: MD, USA
Posts: 541
Bourbon Chicken...

i LOVE the bourbon chicken with rice and veggies that you can get at pretty much every mall eatery in the U.S.

does anyone have a recipie for this??

and also..i assume that bourbon chicken is a souther dish (New Orleans??), and if so...why is the stand its sold at always run by asians??

__________________

__________________
I hated going to weddings. All the grandmas would poke me saying "You're next". They stopped that when I started doing it to them at funerals.
mugsy27 is offline   Reply With Quote
Old 01-09-2007, 05:51 PM   #2
Sous Chef
 
Join Date: Mar 2006
Location: Straits of Juan de Fuca
Posts: 893
this is good -

Chicken with Bourbon Sauce - one serving

1 boneless skinless chicken breast
salt and pepper -- to taste
flour -- as needed
olive oil -- as needed
1/2 teaspoon garlic -- minced
1 teaspoon shallots -- chopped
1 ounce spinach
1 tablespoon Kentucky bourbon
1 ounce chicken stock
2 ounces heavy cream

1. Season the chicken breast with salt and pepper and dredge it in flour. Sauté in olive oil until done and remove from the pan.
2. Add the garlic and shallots to the pan and sauté until tender. Add the spinach and sauté until wilted.
3. Add the bourbon and flame. Then add the chicken stock and cream and reduce until slightly thickened.
4. Return the chicken to the sauce to reheat.
5. Pour the spinach and sauce on a plate and arrange the chicken on top.


and this one - I haven't tried it yet, just been hanging on to it to make. It's from epicurious.
BOILERMAKER SAUCE Recipe at Epicurious.com
__________________

__________________
cjs is offline   Reply With Quote
Old 01-09-2007, 06:19 PM   #3
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
A few ounces of a good bourbon want hurt any dish....either added in...as in cjs's recipe...or drank before/after the meal...
__________________
Uncle Bob is offline   Reply With Quote
Old 01-10-2007, 09:28 AM   #4
Sous Chef
 
Join Date: Mar 2006
Location: Straits of Juan de Fuca
Posts: 893
"or drank before/after the meal..." - well of course, you have to be sure it's good to add to the dish... ;)
__________________
cjs is offline   Reply With Quote
Old 01-13-2007, 05:01 PM   #5
Assistant Cook
 
Join Date: Jan 2007
Posts: 11
I've always wanted to know how to make this! We also have it at pretty much every mall eatery here in Canada :)
__________________
How To Cook Tilapia
adicook is offline   Reply With Quote
Old 01-14-2007, 03:04 PM   #6
Head Chef
 
sparrowgrass's Avatar
 
Join Date: Jun 2004
Location: Highest point in Missouri
Posts: 1,794
My sister and frequent a Chinese restaurant buffet that serves (according to the handlettered sign on the sneeze guard) something they call "boru-boru chicken" and we love it.

I happened to see "Bourbon Chicken" in another restaurant, and realized that was what we were eating.

Here is the recipe I use. Easy, but be sure to do the marinating overnight--makes all the difference.

1 lb boneless, skinless chicken thighs, cut in bite-size chunks

1/2 cup soy sauce

1/2 cup brown sugar (or real maple syrup)

1 clove garlic, minced (more, if you like)

1 inch fresh ginger, grated (ditto)

1/2 small onion, minced

1/2 cup bourbon


Mix all the marinade ingredients in a zip lock bag.
  1. Put chicken pieces in the bag.
  2. Refrigerate at least several hours (preferably overnight).
  3. Bake chicken at 350 F for one hour in a single layer, basting with marinade every 10 minutes.
  4. Remove chicken.
  5. Scrape pan juices with all the brown bits and pour into a skillet.
  6. Add any remaining marinade and add 2 tbsp white wine to the skillet.
  7. Heat and add chicken.
  8. Boil for one minute and serve over cooked rice, or as an appetizer with individual toothpicks in each piece of chicken.
You can do this on the stovetop, instead. Drain the marinade and reserve it. Heat a heavy skillet with vegetable oil, and sear the chicken. Pour the marinade over, and cook til the marinade is thick and chicken is tender.

Some red pepper flakes make a good variation.
__________________
I just haven't been the same
since that house fell on my sister.
sparrowgrass is offline   Reply With Quote
Old 01-14-2007, 03:13 PM   #7
Head Chef
 
sparrowgrass's Avatar
 
Join Date: Jun 2004
Location: Highest point in Missouri
Posts: 1,794
I forgot the veggies--I usually make some broccoli rice.

Cook a cup of nice jasmine or basmati rice in 1.5 cups water for 15 -20 minutes.

Chop a head of broccoli and an onion. Stir fry the veggies in some vegetable oil for a few minutes. Add a half cup of chicken broth or water, and cover the pan til the broccoli is crisp tender.

Stir in the rice. Add some water chestnuts if you like them.
__________________
I just haven't been the same
since that house fell on my sister.
sparrowgrass is offline   Reply With Quote
Old 01-14-2007, 04:56 PM   #8
Cook
 
Join Date: Nov 2005
Location: Virginia Beach
Posts: 63
Quote:
Originally Posted by sparrowgrass
My sister and frequent a Chinese restaurant buffet that serves (according to the handlettered sign on the sneeze guard) something they call "boru-boru chicken" and we love it.

I happened to see "Bourbon Chicken" in another restaurant, and realized that was what we were eating.

Here is the recipe I use. Easy, but be sure to do the marinating overnight--makes all the difference.

1 lb boneless, skinless chicken thighs, cut in bite-size chunks

1/2 cup soy sauce

1/2 cup brown sugar (or real maple syrup)

1 clove garlic, minced (more, if you like)

1 inch fresh ginger, grated (ditto)

1/2 small onion, minced

1/2 cup bourbon


Mix all the marinade ingredients in a zip lock bag.
  1. Put chicken pieces in the bag.
  2. Refrigerate at least several hours (preferably overnight).
  3. Bake chicken at 350 F for one hour in a single layer, basting with marinade every 10 minutes.
  4. Remove chicken.
  5. Scrape pan juices with all the brown bits and pour into a skillet.
  6. Add any remaining marinade and add 2 tbsp white wine to the skillet.
  7. Heat and add chicken.
  8. Boil for one minute and serve over cooked rice, or as an appetizer with individual toothpicks in each piece of chicken.
You can do this on the stovetop, instead. Drain the marinade and reserve it. Heat a heavy skillet with vegetable oil, and sear the chicken. Pour the marinade over, and cook til the marinade is thick and chicken is tender.

Some red pepper flakes make a good variation.


Does this have a stron bourbon taste??
__________________
mackeeg is offline   Reply With Quote
Old 01-15-2007, 06:49 AM   #9
Sous Chef
 
Join Date: Dec 2006
Posts: 905
I would guess that it would have a very distinctive bourbon taste with that much in it, and especially since it is not really cooked off very much at all.

In fact, looking at it I might suggest that the final cooking after adding the marinade be just a little longer than a minute, since the chicken has been in the marinade.
I have never had this or even seen it--but am gonna try this this week! I like the veggie addition ideas mentioned above. Finishes out the dish.
__________________
Candocook is offline   Reply With Quote
Old 01-15-2007, 09:27 AM   #10
Head Chef
 
sparrowgrass's Avatar
 
Join Date: Jun 2004
Location: Highest point in Missouri
Posts: 1,794
I really don't find it to taste strongly of bourbon--it is quite sweet, and I do sometimes cut the sugar down a bit.

I followed the oven recipe the first time I made it, but since then, I have done it on the stovetop, so the marinade is cooked with the chicken, for 10-15 minutes or so.
__________________

__________________
I just haven't been the same
since that house fell on my sister.
sparrowgrass is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:31 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.