Bourbon Chicken

Bourbon Chicken

from kitchentrials.com
50 min

Ingredients

  • 4 tbspolive oil
  • 3 lbsboneless, skinless chicken thighs, cut into 1" bite size pieces
  • 1 cupwater
  • 1 cupbrown sugar, packed
  • ¾ cupchicken broth
  • ⅝ cupsoy sauce (low sodium is best)
  • ¼ cupketchup
  • ¼ cupjack daniel's or southern comfort
  • 2 tbspapple cider vinegar
  • 5 clovesgarlic, minced
  • 1 smallonion, minced
  • ¾ tspcrushed red pepper flakes (more if you like it spicy)
  • 1 ½ tbspfreshly grated ginger
  • ¼ cupapple juice
  • 2 tbspcorn starch

Directions

  1. 1

    Heat the oil in a large heavy bottom pot (I use a dutch oven). Add the chicken pieces and brown until lightly golden on all sides. This will take about ten minutes. Remove the chicken with a slotted spoon to a plate and tent with foil to keep warm. It will not be fully cooked yet.

  2. 2

    In the now empty pot, add the water, sugar, chicken broth, soy sauce, ketchup, Jack Daniel's, apple cider vinegar, garlic, onion, red pepper flakes, and ginger. Bring to a boil, and use a wooden spoon to scrape all the browned bits off the bottom of the pan.

  3. 3

    Add the chicken pieces back into the pan with the sauce, along with any accumulated juice on the plate. Reduce the heat to medium-low and let simmer for 20 minutes, until the chicken is cooked through, and the sauce has started to thicken.

  4. 4

    In a small bowl, whisk together the apple juice and corn starch. Stir into the pot with a wooden spoon, then turn up the heat to medium-high and bring to a boil for 1 minute, stirring constantly, to thicken up the sauce.

  5. 5

    Serve while hot, and remember, this goes great with rice and corn (and a glass of bourbon).