April 30, 2013


Add a Shot of Bourbon? No Problem!
In the summer, we would sit on the porch shelling the black-eyed peas and the snap beans that we had just purchased at the Farmer's Market. Those purple hulls from the peas stained our fingers a smoky violet! Mother would simmer these fresh beans on the stove most of the afternoon, and I can still recall their flavor and aroma, which were mouthwatering! Her Bourbon Chicken was one of our Daddy's favorites and made the perfect accompaniment to those fresh beans. What made this meal so special was just spending the day with Mother, talking and learning the art of cooking, then ending the day with family and cold sweet tea! Now, that was growing up in Mississippi!

Bourbon Chicken
6 chicken breast halves, boneless and skinless
1 cup bourbon whiskey
1/2 cup firmly-packed dark brown sugar
1 cup ketchup
2 tablespoons Worcestershire sauce
1/4 cup cider vinegar
1 tablespoon freshly-squeezed lemon juice
3 cloves garlic, minced
1/2 teaspoon dry mustard
Salt and pepper to taste

Place chicken breasts, in a single layer, into an ungreased 13x9-inch baking dish.
In a large bowl, combine whiskey, sugar, ketchup, Worcestershire sauce, vinegar, lemon juice, garlic, mustard, salt, and pepper. Pour bourbon marinade over chicken breasts. Cover and marinate at room temperature for 20 minutes or refrigerate to marinate longer (turning meat over several times). Preheat oven to 300 degrees F. Bake chicken, which has been covered with foil for 2 hours. Turn oven to 350 degrees F. and continue to cook for an additional 30 minutes.


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