bourbon chicken w/gravy

Categories
Chicken
Cajun
Yield
4 Servings
MeasureIngredient
¼ cup Butter or margarine
4 pounds Chicken pieces; skin
¾ cup Bourbon; divided
1 medium Onion; chop fine
2 tablespoons Dried parsley flakes
1 teaspoon Dried thyme
½ teaspoon Salt
⅛ teaspoon Pepper
¼ cup Whipping cream

WALDINE VAN GEFFEN VGHC42A

Melt butter in a large, heavy skillet over medium heat; add chicken and brown on all sides. Add ¼ c bourbon. Carefully ignite bourbon with a long match and let burn until flames die. Add onion and next 4 ingredients. Stir in remaining ½ c bourbon, stirring until blended. Bring to a boil; cover, reduce heat and simmer 30 minutes or until chicken is done. Remove to serving plate, reserving liquid in skillet. Add whipping cream to skillet; bring to a boil, stirring constantly. Cook over medium heat until thickened. Serve with chicken.

Posted to MM-Recipes Digest V4 #245 by Jack Elvis <jackelvis@...> on Sep 14, 1997

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