Bourbon chicken w/gravy
4 Servings
Ingredients
| Quantity | 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 |
Directions
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