Bourbon Street Chicken Recipe 445

Steps:

• In a small mixing bowl, whisk together the apple juice, ketchup, vinegar, ginger, garlic, brown sugar, granulated sugar, soy sauce, water, black pepper and crushed red peppers to taste. (Do not add any salt since soy sauce is plenty salty.) Set aside. Heat a large skillet (that has a cover) over medium-high heat; when hot, add the olive oil and smear around with the back of a spoon to coat the bottom of the skillet evenly. Add chicken thighs; cover skillet and lightly brown on both sides. Drain off any fat off, if needed. Add the bowl of sauce to the chicken and cook, uncovered, until sauce is reduced and thickened and chicken is done, basting and flipping chicken frequently. Garnish if desired with sesame seeds and serve hot with fried, white, or brown rice. (Shown with vegetable fried rice from the nearby Chinese restaurant).

Steps:

• Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

Steps:

• Either pull apart or cut chicken meat into bite size chunks.
• Mix all the marinade ingredients and pour over chicken pieces in a bowl.
• Cover and refrigerate (stirring often) for several hours (best overnight).
• Bake chicken at 350 for one hour in a single layer, basting every 10 minutes.
• Remove chicken.
• Scrape pan juices with all the brown bits into a frying pan.
• Heat, and add 2 Tbs. white wine.
• Stir and add chicken.
• Cook for 1 minute and serve.