Bourbon Chicken W/gravy

Title:
Bourbon Chicken W/gravy

Yield:
4 Servings

Categories:
Chicken,
Cajun




Ingredients:




-------------------------WALDINE
VAN GEFFEN VGHC42A-------------------------


   1/4 c  Butter or margarine


     4 lb Chicken pieces; skin


   3/4 c  Bourbon; divided


     1 md Onion; chop fine


     2 tb Dried parsley flakes


     1 ts Dried thyme


   1/2 ts Salt


   1/8 ts Pepper


   1/4 c  Whipping cream






 Melt butter in a large, heavy skillet over medium heat; add chicken and


 brown on all sides. Add 1/4 c bourbon. Carefully ignite bourbon with a long


 match and let burn until flames die. Add onion and next 4 ingredients. Stir


 in remaining 1/2 c bourbon, stirring until blended. Bring to a boil; cover,


 reduce heat and simmer 30 minutes or until chicken is done. Remove to


 serving plate, reserving liquid in skillet. Add whipping cream to skillet;


 bring to a boil, stirring constantly. Cook over medium heat until


 thickened. Serve with chicken.


 Posted to MM-Recipes Digest V4 #245 by Jack Elvis 


 on Sep 14, 1997