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Crisp-Skinned Bourbon Chicken

Source of Recipe

From "The Best Simple Recipes" by the Editors at America's Test Kitchen


Recipe Introduction

"The combination of oaky bourbon, maple-y brown sugar, and Cajun spice gives this chicken a definitively Southern flair. Fitting chicken thighs snugly into the skillet allows them to cook at a slow pace while their skin renders and crisps. To contain the splatter while the chicken cooks, cover the skillet with a splatter screen or inverted large colander. Look for Cajun seasoning in the spice aisle of the grocery store."

List of Ingredients

◦ � cup bourbon
◦ � cup packed dark brown sugar
◦ 1 tablespoon cider vinegar
◦ 1 teaspoon Worcestershire sauce
◦ � teaspoon Cajun seasoning
◦ 1 clove garlic, minced
◦ � teaspoon cornstarch
◦ Salt and pepper
◦ 8 bone-in, skin-on chicken thighs (about 4 pounds), excess fat trimmed
◦ 1 tablespoon vegetable oil


Recipe

Whisk bourbon, sugar, vinegar, Worcestershire, Cajun seasoning, garlic, cornstarch, � teaspoon salt, and � teaspoon pepper in bowl until sugar dissolves.

Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large nonstick skillet over medium heat until just smoking. Cook chicken, skin-side down, until skin is well-browned and crisp, 15 to 20 minutes. Turn chicken skin-side up and cook over medium heat until chicken registers 175 degrees, 5 to 8 minutes. Transfer chicken to platter.

Pour off fat from skillet. Add bourbon mixture and simmer until thickened, about 2 minutes. Pour sauce over chicken.
Serve.

Serves 4





❧ Simple Side: Mashed Sweet Potatoes
Combine 2 pounds peeled sweet potatoes cut into chunks, 4 tablespoons unsalted butter cut into 4 pieces, 2 tablespoons heavy cream, and 1 teaspoon sugar in saucepan. Season with salt and pepper. Cover and cook over low heat, stirring occasionally, until potatoes fall apart when poked with fork, about 40 minutes. Mash potatoes with potato masher.

Serves 4