Bourbon chicken dishes are worth crowing about

Recipe Finder

August 19, 1998|By Ellen Hawks | Ellen Hawks,Sun Staff

Robert E. Benson of Glen Burnie and John Short of Baltimore both requested a recipe for bourbon chicken. They had been unsuccessful in finding a recipe for the dish, which they noted is served in several local restaurants.

Tester Laura Reiley chose and tried out two recipes. One was from Deborah Bergman of Kelso, Wash., who said, "The quick and easy recipe was taken from the cookbook '365 Ways to Cook Chicken,' by Cheryl Sedaker. I hope it is the one being sought."

The other was for chicken with corn and bourbon. It was sent by H. A. Weber of Bel Air, who said he is not sure where the recipe came from but noted that it is very good.

Quick and Easy Bourbon Barbecue

Serves 4

1 chicken (3 pounds), cut up

1 bottle (14 ounces) hickory-smoked barbecue sauce

2 tablespoons Worcestershire sauce

2 tablespoons bourbon

2 tablespoons Dijon mustard

Arrange chicken pieces in a 13-by-9-by-2-inch baking dish.

In a bowl, combine barbecue sauce, Worcestershire, bourbon and mustard. Pour over chicken. Cover and marinate at least 2 hours or refrigerate overnight, turning once.

Preheat oven to 350 degrees. Bake uncovered, basting every 15 minutes, for 1 hour and 15 minutes, being sure chicken is cooked through.

Tester Reiley's comments: "This is really just a jazzed-up barbecue sauce, but the additions do help a lot. Just a hint of bourbon is perceptible, and the Worcestershire and mustard add a bit of kick. I used Bull's-Eye Smokehouse Hickory sauce. To cook over a charcoal or gas grill, marinate the chicken for several hours with a thin coating of the sauce, grill over a low flame, and add more sauce as the chicken gets close to being cooked through. Adding sauce too early in the cooking will cause sugars to burn."

Corn and Bourbon Chicken

Serves 4

2 cups chicken stock

2 tablespoons shallots, finely chopped

1 small red bell pepper, seeded and chopped

4 garlic cloves, peeled and crushed

1 tablespoon brown sugar

1 or 2 ears fresh corn, cut from cob (about 3/4 cup)

1 ounce bourbon


pinch cayenne pepper

4 large, skinless, boneless chicken breast halves

onion, carrot, celery and peppercorns for poaching liquid

1 beaten egg

1/2 cup fresh bread crumbs

To make sauce, place 2 tablespoons chicken stock in pan with shallots, bell pepper, garlic and brown sugar. Cook over medium heat for a few minutes. Add corn and its juices and bring to a boil. Add bourbon and flame carefully to burn off alcohol. Add remaining stock and reduce by half. Pour stock into a blender or food processor and puree. Force through a fine sieve and return to pan. Season to taste with salt and cayenne.

Poach chicken in water with onion, carrot, celery and peppercorns until barely done. Cool slightly. Brush with beaten egg and roll in bread crumbs.

Just before serving, place chicken in very hot oven (450 degrees) until crumbs brown. Meanwhile, reheat sauce. Spoon onto heated serving plates and place chicken on sauce. Serve with polenta.

Tester Reiley's comments: "The sauce for this chicken is pale pink, with the delicate flavor of fresh corn and red bell peppers, and just a hint of bourbon. It was a sophisticated and pleasant dish. The sauce, once strained, yielded only about 3/4 cup."

Recipe requests

* Janelee Sunderland of Baltimore is seeking a recipe for "old-fashioned Baltimore peach cake with a shortcake or hardtack dough like one a local bakery once sold."

* Ryan McPherson of White-ville, N.C., is seeking a honey-mustard salad dressing "like the one served at the Outback Steakhouse in Myrtle Beach, S.C."

* Robert B. Lemieuz of Muskegon, Mich., wants a pumpernickel bread recipe. He writes: "The particular bread was sold from the old combination grocery/meat market family-run stores of 50 to 60 years ago. The top crust was dark, dark brown and glossy, and the texture was very heavy and gray in color."

Pub Date: 8/19/98

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.