Yield: 4 Servings
Measure | Ingredient |
---|---|
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