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Bourbon Chicken Bowl

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This is a recipe sent my way from my father. It was found & modified attempting to replicate the Bourbon Chicken sold in most Chinese take-outs; which rarely use bourbon as a component. It’s wonderfully sweet & spicy. Delete Sriracha and cut the pepper flakes in half if kids (or those that don’t like heat) involved.

Ingredients:
2 pounds boneless chicken breasts; cut into bite-size pieces and tossed with cornstarch and white pepper
1 tablespoon sesame oil
2 garlic clove; minced
1/2 teaspoon ginger
1/2 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup dark brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
1 tablespoon cornstarch; (if thick sauce desired)
2 tablespoons bourbon
1 tablespoon Sriracha

Instructions: 

Heat oil in a large skillet or wok.

Add chicken pieces and cook until lightly browned.

Remove chicken.

Add remaining ingredients to wok, heating over medium heat until well blended and dissolved.

Add chicken and bring to a hard boil.

Reduce heat and simmer for 20 minutes uncovered.

Place spinach in a bowl/plate, put hot brown rice on top of spinach and add chicken/sauce. Enjoy.

Whole Roasted Chicken

It may seem odd to post a recipe for a whole roasted chicken in the dog days of summer. However, my youngest wanted the chicken at the store and I wanted Green Chili Enchiladas (I use the left-over chicken the next day for my enchiladas, which will be posted tomorrow). So, it worked out.

Ingredients:

  1. Whole Free Range Roasting Chicken
  2. Olive Oil
  3. 3 T Garlic Salt
  4. 1.5 T Dried Rosemary
  5. 1.5 T Dried Thyme
  6. 1.5 T Dried Sage
  7. 1/3 cup dry vermouth

Directions:

Preheat oven to 350 degrees. Remove packet on inside of chicken, either set aside for making stock or throw away. Rinse chicken and pat dry. Using your hands, coat outside of chicken with Olive Oil. Then rub chicken all over with the garlic salt, rosemary, thyme and sage. I also rub the inside of the chicken cavity with the spices.

Place chicken spine up on a roasting pan and put in oven. Cook for 45 minutes, flip chicken over and drizzle dry vermouth over chicken breast. Put back in oven and cook another 45 minutes. Chicken is done when the liquid at the leg joint runs clear when cut with a knife. Let rest 10 minutes and then carve.

Enjoy.

Roasted Chicken with Olives, Mushrooms and Herbs

This is my father’s brilliant attempt to duplicate the roast chicken from the Union Hotel in Occidental, California. Make sure the chicken is well trimmed of excess skin and fat so the sauce won’t be greasy.

Ingredients:

6 Chicken Thighs
6 to 8 oz. Crimini mushrooms, quartered

1/3C Lemon juice
One 6oz can whole pitted black olives
Large handful fresh rosemary; strip leaves to yield 1/3 cup. Reserve 3 or 4 large sprigs 1 teaspoonful fresh thyme
1 Tablespoonful fresh Oregano
1⁄2 teaspoonful ground pepper
1 teaspoonful Kosher salt
7 peeled garlic cloves
1 Tablespoonful extra virgin olive oil
1/3 cup dry white wine
1 T minced Italian parsley

Directions:

To make marinade: in food processer, combine lemon juice, 1⁄2 cup olives, rosemary leaves, thyme, oregano, pepper, salt, garlic and olive oil. Process until finely pureed, then add wine and process until well blended.

In a ceramic or glass baking dish, combine marinade, chicken, remaining whole olives, and mushrooms. Mix well, top with rosemary sprigs, cover and refrigerate for at least 4 and up to 12 hours.

Preheat oven to 350 degrees. Place baking dish in oven (complete with marinade, chicken and other ingredients). Bake covered for 30 minutes, then uncover, remove rosemary sprigs, and bake for an additional one hour and 15 minutes. Baste and turn chicken pieces every 15 minutes.

When done, remove chicken, mushrooms and olives from baking dish. Reserve remaining liquid and remove fat to make sauce.

Serve chicken, mushrooms, and olives with sauce and parsley for garnish.