Intoxicated Chicken
This is one of Mr. Chemist’s favorite meals (and he hates chicken, especially chicken breasts so that’s saying something). I mean really, there’s something in it for everyone, heavy cream for me, fire for him and nourishment for the children, what’s not to like?
Oh yes, you get to light it on fire, it’s fabulous.
Just be careful.
Know your kitchen.
My current kitchen, the cabinets are low enough that the flames go right up to them and higher, and I use a HUGE cast iron skillet so I have to be prepared to lift the thing when it’s crazy hot. So I gather everything together, grab a couple hot pads and go for it. I have to take it off the stove completely to avoid catching things on fire.
It’s really heavy and really, really hot.
But the flavor…the flavor is intensely good. This is out of one of my favorite cookbooks, simply entitled, “Jack Daniel’s Cookbook” I am pretty sure I got it on Amazon. It has awesome recipes and this is our favorite.
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 6 boneless skinless chicken breasts
- kosher salt
- freshly ground black pepper
- 6 shallots or half an onion, minced
- ½ teaspoon dry thyme
- ¼ cup fresh, chopped parsley
- ¼ cup water
- ½ cup bourbon
- 1 cup heavy cream
- In a large skillet over medium high heat melt the butter with the oil.
- Sprinkle salt and pepper over the chicken breasts and brown in the butter and oil on both sides.
- Add the shallots (or onions) and thyme and cook for a minute or so.
- Pour the bourbon all over the chicken and cook for about 20-30 seconds, then if using a gas cooktop, tilt the pan and light it on fire (you may need to remove the pan from the burner so you don't light your kitchen on fire - so be ready!). If you are using an electric cooktop, use a match to light it. Shake the pan until the flames go out, then add the water, cover and simmer about 25 minutes or just until the chicken is done and slightly firm when you push on it.
- Remove the chicken and cover, set aside.
- Add the cream to the skillet and simmer, stirring occasionally, until it is thick.
- To serve place a piece of chicken on each plate and top with the sauce.
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