I am living in the greater Boston area, where we have a chain
of restaurants called the '99 Restaurant'. They introduced a
new dinner selection a while back, which they call a
'Smokin' Apple Bourbon Chicken Skillet'. It consists of two
boneless, skinless chicken breast halves, baked in a sauce of,
well... Apples and Bourbon, I'd say. (grin) There seems to
be some 'warm' spices in the sauce, as well as a generous
amount of browned, caramelized onions, cut in strips. It is not
the most subtle dish, but I enjoy it just the same.

I don't think it would be anything too difficult to recreate at home,
but I am not very good at breaking down a meal into a list of
ingredients, by taste alone. Is anyone here familiar with the dish,
who might be able to help me find a basic suggestion of the
ingredients, with which I might experiment?

Thanks, in advance!

Paul in Massachusetts

"Paul O'Neill" > wrote in message >...
> I am living in the greater Boston area, where we have a chain
> of restaurants called the '99 Restaurant'. They introduced a
> new dinner selection a while back, which they call a
> 'Smokin' Apple Bourbon Chicken Skillet'. It consists of two
> boneless, skinless chicken breast halves, baked in a sauce of,
> well... Apples and Bourbon, I'd say. (grin) There seems to
> be some 'warm' spices in the sauce, as well as a generous
> amount of browned, caramelized onions, cut in strips. It is not
> the most subtle dish, but I enjoy it just the same.
>
> I don't think it would be anything too difficult to recreate at home,
> but I am not very good at breaking down a meal into a list of
> ingredients, by taste alone. Is anyone here familiar with the dish,
> who might be able to help me find a basic suggestion of the
> ingredients, with which I might experiment?

The 'onions' are actually onions and peppers. The cheese is pepper
jack (whatever that is), and don't forget the bacon. Here's a recipe I
found for a basic apple-bourbon glaze:

1/4 cup bourbon
1/2 cup light brown sugar, packed
1 cup apple cider
1/4 cup Dijon mustard
1 teaspoon ground pepper

Heat cider and sugar, add bourbon, add other flavourings and use as a
glaze.

Myself, I wouldn't use 1/4 cup Dijon - that sounds a bit like
overkill. Maybe some crushed ginger and garlic instead?

wd40

"Paul O'Neill" > wrote in message
...
> I am living in the greater Boston area, where we have a chain
> of restaurants called the '99 Restaurant'. They introduced a
> new dinner selection a while back, which they call a
> 'Smokin' Apple Bourbon Chicken Skillet'. It consists of two
> boneless, skinless chicken breast halves, baked in a sauce of,
> well... Apples and Bourbon, I'd say. (grin) There seems to
> be some 'warm' spices in the sauce, as well as a generous
> amount of browned, caramelized onions, cut in strips. It is not
> the most subtle dish, but I enjoy it just the same.
>
> I don't think it would be anything too difficult to recreate at home,
> but I am not very good at breaking down a meal into a list of
> ingredients, by taste alone. Is anyone here familiar with the dish,
> who might be able to help me find a basic suggestion of the
> ingredients, with which I might experiment?
>
> Thanks, in advance!
>
> Paul in Massachusetts
>

wd40 covered the marinade, so here's what I do for a basic recipe: I'd brown
some apple-smoked bacon, remove it from the pan, and then caramelize the
onions in that. After searing the chicken in a separate pan, remove the
chicken, deglaze the pan with the bourbon, and then add the apples to the
sauce.
For the warm spices, try cinnamon or nutmeg and fresh ground
all-spice...wd40 suggests using brown sugar and I'll go along with that.
Bubble the sauce over low heat for a few minutes and then add the
caramelized onions, chicken, and bacon.
Hope that helps!

Mia
PS: nice name - my favorite baseball player


>

Thanks for the responses!

Each of them offered me some help, as I try to come up
with my own homemade version of this dish.

Paul in Massachusetts


"Paul O'Neill" > wrote in message
...
> I am living in the greater Boston area, where we have a chain
> of restaurants called the '99 Restaurant'. They introduced a
> new dinner selection a while back, which they call a
> 'Smokin' Apple Bourbon Chicken Skillet'. It consists of two
> boneless, skinless chicken breast halves, baked in a sauce of,
> well... Apples and Bourbon, I'd say. (grin) There seems to
> be some 'warm' spices in the sauce, as well as a generous
> amount of browned, caramelized onions, cut in strips. It is not
> the most subtle dish, but I enjoy it just the same.
>
> I don't think it would be anything too difficult to recreate at home,
> but I am not very good at breaking down a meal into a list of
> ingredients, by taste alone. Is anyone here familiar with the dish,
> who might be able to help me find a basic suggestion of the
> ingredients, with which I might experiment?
>
> Thanks, in advance!
>
> Paul in Massachusetts
>
>