On 7/2/2013 6:46 PM, bigwheel wrote:
> 'casa bona[_2_ Wrote:
>> ;1845286']On 7/2/2013 7:15 AM, chet wrote:-
>> a few years ago I had Bourbon Chicken at a food court at the King of
>> Prussia mall in PA. I don't get down that way much, but after trying a
>> few different recipes from different web sites, I have yet to get near
>> the flavor of the Bourbon Chicken from the mall, anyone have any
>> recipes
>> that were good, I tried some recipes that did not have bourbon in them
>> and they were below average taste to me, a few with the bourbon and
>> they
>> were so so.
>>
>> Chet-
>>
>> Guessing that you probably got it from the same national chain I did,
>> this is a take on their version:
>>
>> 'Cajun Cafe Bourbon Chicken | CopyKat Recipes | Restaurant Recipes'
>> (http://www.copykat.com/2009/02/04/ca...urbon-chicken/)
>>
>> Ingredients
>>
>> 1 1/2 pounds of Thigh Meat or Dark Meat (cut in bite size chunks)
>> 2 tablespoons Teriyaki Sauce
>> 1/2 teaspoon Worcestershire Sauce
>> 1/2 teaspoon Garlic Salt
>> 1/2 teaspoon Ginger Powder
>> 3 tablespoons Brown Sugar
>> 1 tablespoon Granulated Sugar
>> 1 cup White Grape Juice
>> 1/2 cup Bourbon
>> 1/4 cup water
>>
>> Instructions
>>
>> Mix teriyaki sauce, Worcestershire sauce, garlic salt, ginger, brown
>> sugar 1/2 cup white grape juice and bourbon. Stir until thoroughly
>> blended. Pour 1/3 sauce on chicken pieces and mix. Refrigerate for 3
>> hours or best overnight. Save remainder sauce and refrigerate.
>>
>> Braise chicken with marinate on medium low heat until cooked. Remove
>> from frying pan. In a 2 quart sauce pan heat remainder of bourbon sauce
>>
>> and add 1/2 cup of white grape juice and 1 tablespoon of sugar with 1/4
>>
>> cup water. Bring to a simmer and stir until sugar is disolved. Add
>> chicken to sauce and stir until chicken is coated and its ready to serve
>
> Thanks sounds mighty good. Do we serve it over flied lice maybe?

Well, first you would have to catch them.

Might I recommend some Quinoa?