Orange Braised Bourbon Chicken Recipes

Steps:

• Sprinkle chicken with salt and pepper, then dredge in flour. Melt butter in a large deep skillet over medium heat and brown on both sides. Remove chicken from skillet and set aside.
• Stir brown sugar, cornstarch and allspice into skillet; gradually stir in water. Reduce heat to low and simmer, stirring constantly, for about 5 minutes or until mixture is smooth and thick. Stir in orange juice, bourbon and raisins.
• Return chicken to skillet and top each breast with an orange slice. Cover skillet and simmer for about 35 minutes, or until chicken is cooked through and no longer pink inside. Serve chicken with sauce.

Steps:

• To make the chicken: preheat a nonstick skillet over med-high heat; add in oil and butter.
• When the butter has melted and is hot, add in the chicken.
• Season with salt and pepper; brown for 3-4 minutes on each side.
• Decrease heat to medium low; add in juice concentrate and spoon over chicken as it melts down.
• Simmer 5 minutes; transfer chicken to dinner plates, leaving most of the sauce in the pan; top chicken with almonds.
• Increase heat on the sauce and add in bourbon; cook sauce until it is slightly browned, 2-3 minutes; spoon over chicken and serve.
• To make the butter: place bread in a warm oven or toaster oven to crisp the crust.
• In a small bowl, microwave the marmalade and butter 15 seconds on HIGH.
• Add in hot sauce and stir; spread or brush the sweet-hot butter on the crusty hot bread and serve alongside the chicken.

Steps:

• Preheat the oven to 350 degrees F and prepare 3 cookie sheets with silicone mats or nonstick sprayed parchment paper.
• In a mixer with a whisk attachment, mix shortening and egg yolk for 3 to 4 minutes or until airy. Then add sugar, orange liquor, bourbon and salt, mixing again for 2 to 3 minutes until well mixed. Remove from mixer. Then in a bowl, combine flour and baking soda, whisking until well mixed. Once flour/baking soda is mixed, add sugar/shortening and mix well until all flour has been evenly mixed into sugar liquid. After mixing, allow mixture to sit in refrigerator for 10 to 15 minutes.
• After cooling, roll dough out to 1/4-inch thickness with a rolling pin on a clean flour counter. Cut into desired cookie shapes, then repeat process until all dough is cut. Next, place cookies on prepared cookie sheets 3 to 4 inches apart.
• Finally blend cinnamon, ginger, and brown sugar in a small bowl until well mixed. Then brush cookie with the whisked egg and finish with topping, spreading evenly. Then bake for about 15 minutes or until done.
• Finish with powdered sugar, serve with eggnog and enjoy.

Steps:

• Rinse chicken and pat dry. Cut into 1 1/2 inch chunks.
• Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned, about 6-8 minutes. Transfer with a slotted spoon to a rimmed plate.
• Add onion, garlic, cocoa, chili powder, sugar, cumin, and cinnamon to pan. Cook, stirring often, until onions are limp and spices are fragrant, about 1-2 minutes.
• Add 1/2 cup broth to pan and stir to loosen and bits stuck to bottom. Simmer until onion is limp, about 5 minutes.
• Return chicken to pan. Using a zester or fine grater, grate enough peel (orange part only, no white) from one of the oranges to make 1 tsp zest. Juice the orange into a liquid measuring cup. Add zest and 1/2 cup juice to pan (save any remaining juice for another use). Cover and simmer over low heat until chicken is no longer pink in center, about 8 minutes (cut to test).
• Meanwhile, cut and discard peel and membrane from remaining orange. Thinly slice crosswise into rounds; set aside.
• When chicken is done, skim any fat from sauce and discard. Add wine and bring to a boil over high heat. Add salt to taste. Pour into a serving dish and garnish with orange slices and sprigs of parsley.

Steps:

• Sprinkle chicken with salt and pepper, then dredge in flour. Melt butter in a large deep skillet over medium heat and brown on both sides. Remove chicken from skillet and set aside.
• Stir brown sugar, cornstarch and allspice into skillet; gradually stir in water. Reduce heat to low and simmer, stirring constantly, for about 5 minutes or until mixture is smooth and thick. Stir in orange juice, bourbon and raisins.
• Return chicken to skillet and top each breast with an orange slice. Cover skillet and simmer for about 35 minutes, or until chicken is cooked through and no longer pink inside. Serve chicken with sauce.