Tipsy Chicken Recipes

Steps:

• Preheat oven to 400°F.
• Salt and pepper chicken and place in 13" x 9" baking pan and set aside.
• In a large skillet, melt butter over medium heat.
• Add onion and cook, stirring occasionally for at least five minutes.
• Add garlic, pepper (or paprika) and all but 2 tablespoons of the scallions.
• Saute for an additional three minutes.
• Add the spinach and stir to combine.
• Saute for two minutes or until spinach is wilted.
• Spread onion/spinach mixture over chicken in baking dish.
• Gently pour lemon, orange juice and 2 tablespoons of bourbon over the chicken.
• Bake for 30 minutes.
• While chicken is baking, combine apricots, raisins and remaining bourbon in a small saucepan.
• Simmer for three to five minutes.
• When the chicken has been baking for thirty minutes, remove from oven and spoon apricot mixture over the top.
• Sprinkle with fresh grated nutmeg and return to the oven for another 10 to 20 minutes.
• Serve garnished with remaining sliced scallions.

Steps:

• In pan over medium heat saute chicken in butter or oil.
• Add minced garlic stir in carefully, saute lightly.
• Stir in sherry, honey, lemon juice and salt.
• Simmer covered about 20 minutes or until tender and no pink showing.
• Add vegetables, cook to tender crisp or as you prefer.
• Place chicken on platter, arrange vegetables around chicken, spoon sauce over chicken.
• If you wish a thicker sauce boil sauce a few extra minutes.

Steps:

• Preheat oven to 400 degrees.
• Sprinkle chicken quarters with salt and pepper. Place in a 13 by 9-inch baking pan and set aside.
• In a medium skillet, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the paprika and all but 1 tablespoon of the green onions and continue to cook, stirring occasionally, for an additional 4 minutes.
• Spread the onion mixture evenly over the chicken, spoon the orange juice and bourbon over the top, and bake in the preheated oven for 30 minutes, turning and basting occasionally.
• Remove the chicken from the oven, spoon the peaches over the top, sprinkle with nutmeg, and return to the oven for an additional 15 to 20 minutes or until the chicken is tender and shows no trace of pink near the bone. Remove the chicken from the pan, place on serving dish, and pour the juices over the chicken. Garnish with the remaining green onions and serve immediately.

Steps:

• Mix marinade ingredients well in a large Ziploc bag. Add chicken thighs and coat. Squeeze out as much air as possible and marinate for 2-3 hours in the fridge.
• Heat grill or grill pan to medium-high heat and remove thighs from marinade. Discard marinade.
• Grill thighs for approximately 7-8 minutes per side or until cooked through.

Steps:

• Melt the butter over medium heat with the minced garlic.
• Saute the chicken livers in the garlic butter until fully cooked.
• Remove from heat, stir in the dark rum and set aside to cool.
• Once cooled to room temperature, place everything in a blender with the cream cheese, yogurt, salt and basil.
• Blend until smooth and then salt and pepper to taste.
• Chill several hours before serving.
• Serve with crackers and raw vegetable crudites.

Steps:

• Mix marinade ingredients well in a large Ziploc bag. Add chicken thighs and coat. Squeeze out as much air as possible and marinate for 2-3 hours in the fridge.
• Heat grill or grill pan to medium-high heat and remove thighs from marinade. Discard marinade.
• Grill thighs for approximately 7-8 minutes per side or until cooked through.