Whiskey Chicken

This was pretty good. It has potential. I am going to try it again but add some fresh vegetables like brocoli, red bell pepper and onion. I served it over rice.

I agree with MOLSON7 on this one all the way! I have to admit, when I first put it together, and "taste tested" it, my reaction was less then impressed.... then, I served it over rice and as I made my way through it, it seemed to get better and better... almost like an "acquired taste" sort of thing. I personally added a tablespoon of cornstarch to the "broth" to thicken it a bit. I will be making this one again, but think it can be much improved upon by using chunked pineapple in heavy syrup along with red and green bell peppers cut in strips.

I like that you can throw this together at the last minute, no marinating. Next time I would cut the pineapple juice in half, add one more tbls of bourbon and I had to add one tbls of cornstarch to get the sauce to thicken.

I thought this was a really great recipe. My Mom, Dad and I all loved it. It was easy to make and very tasty! I served it with green beans, salad, rolls, and mashed potatoes (with the sauce as the gravy for the potatoes). It was a good meal, and I will definitely make it again. I say to try it and experiment with it to your taste (more pepper or bourbon, etc.) With a jazzy Harry Connick CD playing in the background, you'll feel like you're eating on Bourbon Street.

As a busy college student, I greatly appreciated a recipe that was this quick, easy, and delicious. After taking the chicken out of the pan, add a touch of cornstarch to the sauce to thicken, then cover the chicken and serve with rice. Very yummy.

We thought this dish was fabulous. Added a few more seasonings including ginger and added broccoli to the chicken. Served it over orzo pasta. Thanks so much Jamie!

Although I changed some of the ingredients, I still gave it a 5 b/c my husband was whooping and raving about how good it was. I've spent hours on some recipes and have never gotten this reaction. Here's my variation (only because I didn't have some of the ingredients): Used thighs vs. breasts b/c they absorb flavor better and I'm not particularly fond of breast. Used soy sauce substitution (didn’t have soy sauce – recipe below). ¼ cup honey vs. pineapple juice (didn’t have on hand). Tennessee Whiskey – would use 2 Tbs next time or cook a little longer to burn off alcohol. 2 Tbs brown sugar, maybe a tad more. * Seasoned chicken with salt and sautéed, adding a small sliced onion halfway through and cooking until chicken was no longer pink and onion soft. * Added a chopped carrot and sauce mixture and brought it to a boil. Turned off heat and let it sit for 30 min (almost like a marinade) because I was waiting for hubby to get home. *Cooked for 15 minutes and added cornstarch to thicken. Served over mashed potatoes - loved it! and better yet, hubby loved it SOY SAUCE SUBSTITUTE 1 1/2 c. boiling water 4 tbsp. low sodium beef bouillon Pinch pepper 1 tbsp. dark molasses 4 tbsp. cider vinegar 1 tsp. sesame seed oil Combine all ingredients in a bowl, stirring to blend thoroughly. Pour into jars. Cover and seal tightly. May be refrigerated indefinitely. Shake well before using. Makes 2 cups sauce

I love serving this to my family. Everyone loves it and it's a welcome change from plain old chicken.

I would recommend this to anyone, but I did "cheat" a little - my chicken breasts were frozen, so I dumped a tablespoon each of water, honey, and single malt scotch on them, crushed some small garlic cloves, and let them "marinate" in the refrigerator for a bit. I also used Johnny Walker (scotch) instead of bourbon, because that's what we had in the house. When I sauteed the chicken, I added the garlic that was in the marinade. And an extra tablespoon of brown sugar, and about 1/8 tsp cornstarch. It needs at least 15 minutes to simmer, I think. I thought this was fabulous served over yellow rice.

I've made this twice now. The first time I cooked it exactly as stated served over rice and it was so-so (3 stars) but my husband liked it so I gave it a second chance. The second time it was definitely 5 stars. I added 1 extra tbs of whisky and another of sugar and 1 heaped tablespoon of very finely chopped red chili. In the morning I mixed up the sauce ingredients, pierced the chicken all over with a fork and then marinated it until it was time to cook it. I scraped off the marinade and cooked it as given in the recipe and it was much nicer. We served it the second time with green salad, couscous and a dollop of sour cream on top and it was totally stunning.