Bourbon Chicken Bliss
Prep Time: 15 minutes
Total Time: 50 minutes
Servings: 6 to 8
This tender bourbon chicken is covered in a slightly sweet sauce with a little kick and it’s a true taste of the South!
Ingredients:
4 tbsp olive oil
3 lbs boneless, skinless chicken thighs, cut into 1" pieces
1 cup water
1 cup brown sugar, packed
3/4 cup chicken broth
2/3 cup soy sauce (low sodium is best)
1/4 cup ketchup
1/4 cup Jack Daniel's or Southern Comfort
2 tbsp apple cider vinegar
5 cloves garlic, minced
1 small onion, minced
3/4 tsp crushed red pepper flakes (more if you like it spicy)
1 1/2 tbsp freshly grated ginger
1/4 cup apple juice
2 tbsp corn starch
4 tbsp olive oil
3 lbs boneless, skinless chicken thighs, cut into 1" pieces
1 cup water
1 cup brown sugar, packed
3/4 cup chicken broth
2/3 cup soy sauce (low sodium is best)
1/4 cup ketchup
1/4 cup Jack Daniel's or Southern Comfort
2 tbsp apple cider vinegar
5 cloves garlic, minced
1 small onion, minced
3/4 tsp crushed red pepper flakes (more if you like it spicy)
1 1/2 tbsp freshly grated ginger
1/4 cup apple juice
2 tbsp corn starch
Directions:
Heat the oil in a large dutch oven, then add chicken pieces and brown until lightly golden on all sides, about ten minutes.
Remove the chicken with a slotted spoon to a plate and tent with foil to keep warm. about ten minutes.
In the pot, add water, sugar, chicken broth, soy sauce, ketchup, Jack Daniel's, apple cider vinegar, garlic, onion, red pepper flakes and ginger.
Bring to a boil and use a wooden spoon to scrape all the browned bits off the bottom of the pan.
Add chicken back into the pan with the sauce, along with any accumulated juice on the plate.
Reduce the heat to medium-low and simmer 20 minutes, until chicken is cooked through, and sauce starts to thicken.
In a small bowl, whisk together the apple juice and corn starch.
Stir into the pot with a wooden spoon, then turn up the heat and bring to a boil for 1 minute, stirring constantly, to thicken up the sauce.
Serve while hot, and remember, this goes great with rice, or for a healthier dish serve with riced cauliflower. Enjoy!
Heat the oil in a large dutch oven, then add chicken pieces and brown until lightly golden on all sides, about ten minutes.
Remove the chicken with a slotted spoon to a plate and tent with foil to keep warm. about ten minutes.
In the pot, add water, sugar, chicken broth, soy sauce, ketchup, Jack Daniel's, apple cider vinegar, garlic, onion, red pepper flakes and ginger.
Bring to a boil and use a wooden spoon to scrape all the browned bits off the bottom of the pan.
Add chicken back into the pan with the sauce, along with any accumulated juice on the plate.
Reduce the heat to medium-low and simmer 20 minutes, until chicken is cooked through, and sauce starts to thicken.
In a small bowl, whisk together the apple juice and corn starch.
Stir into the pot with a wooden spoon, then turn up the heat and bring to a boil for 1 minute, stirring constantly, to thicken up the sauce.
Serve while hot, and remember, this goes great with rice, or for a healthier dish serve with riced cauliflower. Enjoy!
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