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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This is rich-tasting but fairly simple to make. I got this recipe from the Houston Chronicle sometime in the early 1990s. It was submitted by a retired chef named Ken Olszewski in response to a reader request or a recipe challenge. I like to garnish this with parsley so I can sing parsley, sage, rosemary, and thyme while I am cooking. Ingredients:
2 1/2-3 lbs chicken pieces, bone-in or 1 frying chicken, cut up |
3 cloves garlic, minced |
1/8 teaspoon cayenne pepper |
3 tablespoons dark brown sugar |
1 teaspoon sage |
1 teaspoon rosemary |
1 teaspoon thyme |
1 tablespoon flour |
salt |
3/4 cup bourbon |
Directions:
1. Preheat oven to 350 degrees.
2. Brown chicken in skillet.
3. Remove chicken from skillet and place into a baking dish.
4. In the same skillet, combine garlic, cayenne, sugar, salt, sage, rosemary, thyme, and flour.
5. Add bourbon and whisk to combine.
6. Remove from heat.
7. Pour sauce over chicken in baking dish.
8. Cover dish and place in oven.
9. Bake 1 hour or until juices run clear.
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