I feel like I could maybe get a little tipsy on this dish. The bourbon shines through and the whole saucy stickiness of the dish just makes me go “oooh”. When Bourbon Chicken comes out of the oven it feels like the flavour train just came to pick me up. Once upon a time getting sloshed on bourbon was not unusual, but now, I just like it with my chicken (and pork ribs).
Lately I’ve been slammed by work and I don’t see it slowing down at all. Comfort food sometimes (alright often) beckons during such times. Thankfully this recipe is super fast and easy to make; no-stress, no fuss. It is sweet enough that any daily cravings for chocolate subside.
The chicken thighs are very tender when floured first. But the flouring process is certainly optional.
There is so much bourbon sauce left in the oven dish, it can be spooned over the chicken on a serving plate and eaten with the vegetables. Serving the bourbon chicken with a stack of steamed vegetables (especially broccoli) works well.
- 4 medium chicken thigh fillets (cut in half)
- Smattering of plain flour (optional)
- 2 teaspoons cornflour
- 4 tablespoons soy sauce
- ¾ cup chicken stock
- 1.5 tablespoons dried asian onion pieces (from a jar in supermarket)
- ¼ cup packed brown sugar
- ¼ cup bourbon (preferably marginally less than this)
- ¼ teaspoon minced ginger
- ½ teaspoon minced or crushed garlic
- ½ teaspoon onion powder
- Pre-heat oven to 170 degrees celcius (338 fahrenheit)
- Coat chicken in flour and briefly brown in pan (2 mins each side - don’t allow chicken to cook through)
- Place chicken in shallow casserole/baking dish (flat side up)
- Make sauce: Mix rest of ingredients (except cornflour) in a bowl well - combine well
- Mix two teaspoons cornflour with a bit of water to a thick smooth slightly paste like consistency
- Add cornflour mixture to sauce and stir until well combined
- Pour mixture over chicken (spoon extra sauce over top of chicken -bottom part of chicken should be sitting in sauce).
- Bake in the preheated oven, for 25 - 30 minutes until chicken juices run clear and chicken is cooked. Small thigh fillets that were well browned can even take as little as 20 minutes and really large ones as long as 35 minutes.
- Once cooked, place on serving plate and spoon over the sticky bourbon sauce.
- Serve with loads of vegetables (try broccoli and mashed sweet potato)