ORANGE-BOURBON CHICKEN

Chicken in orange bourbon sauce with buttered almonds

Ingredients

Chicken

and

• 2 whole chicken breasts, halved, boned, skinned (4 halves, about 1 kg in all)
• 100 g butter,
• 2.5 ml salt
• 2.5 ml pepper
• 350 ml frozen orange-juice concentrate, thawed
• 100 ml bourbon

Buttered

almonds

• 60 g slivered almonds
• 10 g butter,
• 2.5 ml salt
• 2.5 ml black pepper

Procedure

1. Preheat oven to 220C In large heavy oven-proof skillet melt butter; let cool, but do not let solidify. Turn chicken in butter to coat. Season chicken with salt and pepper.
2. Tuck edges under, forming compact shape about 4 cm thick. Place chicken in skillet, skinned side up. Bake at 220C basting occasionally, for about 15 minutes.
3. Sautae almonds in butter until lightly toasted. Sprinkle with salt. Let cool to crisp.
4. Remove chicken to warm serving plates; keep warm.
5. Add orange-juice concentrate to drippings in skillet; stir over high heat until reduced by 1/3. Stir in bourbon; heat through. Stir in remaining salt and pepper; pour sauce over chicken. Sprinkle with the almonds.

Rating

Contributor

 
Wayne Thompson 
Tolerant Systems, San Jose California, USA 
waynet@tolerant.uucp 
 
 
 

Original header

Path: decwrl!recipes
From: waynet@tolerant.uucp (Wayne Thompson)
Newsgroups: alt.gourmand
Subject: RECIPE: Chicken in orange bourbon sauce
Message-ID: <12005@decwrl.DEC.COM>
Date: 30 Oct 87 06:15:12 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: Tolerant Systems, San Jose California, USA
Lines: 65
Approved: reid@decwrl.dec.com


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