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Orange Braised Bourbon Chicken

Reviewed: Jun. 26, 2002

I took the above two suggestions - browned the chicken without breading in a tiny bit of butter and doubled all the remaining ingredients for extra sauce (including cornstarch to thicken) - then I used chicken broth instead of water and added about 1/4 cup plain white vinegar for tang. Doubled the raisins and left them whole. Tossed in a coarsely chopped onion when I returned the chicken to simmer. One drop red and two drops yellow food coloring stirred in really brought out the color. Served it over lightly buttered white rice with the orange slice atop the chicken and a maraschino cherry half in the center of the orange slice. Presentation was GORGEOUS and the taste is unbelievable. You never taste the bourbon! But it really lends flavor. We ate the whole thing which should have been enough for two meals. This has got to be just about my favorite dish! And you never miss the fat. DE-LISH!!!!

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45 users found this review helpful

Apple Pan Chicken

Reviewed: May 10, 2002

Very interesting and unusual flavor, however I added 1/4 cup sugar to sweeten it a bit, as it seemed a bit in limbo between a sweet dish and non-sweet dish. Do NOT overdo the thyme as I did. It gives the dish the signature flavor, but overdone, it will overpower. The prep time seemed to take a bit longer than 10 minutes, but I have little experience paring apples and that took more time, and I chose to cut the chicken breasts into bite-size chunks rather than use the whole breasts. The overall flavor is not spectacular, but it is nice over rice and very different. Definitely worth a shake!

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15 users found this review helpful