Bourbon laced tipsy chicken with peaches
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken leg quarters (thigh | |
| Attached) | ||
| ½ | teaspoon | Salt, or to taste |
| ⅛ | teaspoon | Freshly ground black pepper, |
| Or to taste | ||
| 2 | tablespoons | Butter |
| 1 | large | Onion, finely chopped |
| 1 | teaspoon | Paprika |
| 1½ | cup | Green onions, chopped (about |
| 6 | Green onions, including | |
| Green | ||
| Part) | ||
| ½ | cup | Orange juice |
| 2 | tablespoons | Bourbon |
| 1 | cup | Chopped fresh peaches (about |
| 2 | mediums | Peaches) |
| Dash of nutmeg | ||
Directions
Preheat oven to 400 degrees..
Sprinkle chicken quarters with salt and pepper. Place in a 13 x 9-inch baking pan and set aside.
In a medium skillet, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the paprika and all but 1 tablespoon of the green onions and continue to cook, stirring occasionally, for an additional 4 minutes.
Spread the onion mixture evenly over the chicken, spoon the orange juice and bourbon over the top, and bake in the preheated oven for 30 minutes, turning and basting occasionally.
Remove the chicken from the oven, spoon the peaches over the top, sprinkle with nutmeg, and return to the oven for an additional 15 to 20 minutes or until the chicken is tender and shows no trace of pink near the bone. Remove the chicken from the pan, place on a serving dish, and pour the pan juices over the chicken. Garnish with the remaining green onions and serve immediately.
Yield: 4 servings
CHEF DU JOUR DORI SANDERS SHOW #DJ9297