Behind Brown Eyes

TIME FOR MY FIRST GUEST BLOG POST!

Welcome Ang to Tumblr, everyone.

She is my wonderful, extremely talented in all ways mother! I asked her to tell me how to make her Bourbon Chicken because I am in LOVE with this dish.

As a dark-meat-kind-of-girl, the thighs make this meal my heaven on earth.

But this is Ang’s story—so I’ll let her tell it.

As she talked, I scribed. And it went a little something like this…

I started searching for a recipe for Bourbon Chicken because it was Krystina’s favorite dish from Turco’s. So I searched the Internet and found this recipe—tweaking it, and making it ever since.

The greatest part about this recipe, is you can buy your chicken from the butcher, put it in a ziplock bag with the marinade, and throw it in the freezer so it’s ready whenever you are!

So here’s the recipe.

Ingredients

• 8-10 boneless, skinless chicken thighs
• 1/3 cup dijon mustard
• 1/3 cup Bourbon
• 1/3 cup dark brown sugar
• 1 tbsp. Worcestershire sauce
• 1 tsp. salt
• Classico Olive Oil (for cooking)

Directions

1. Combine everything but the chicken in a large ziplock bag; mix it around in the sealed bag to evenly distribute the marinade. Add the cleaned (rinsed and pat-dried) chicken thighs. Let it marinate in the refrigerator for 2-3 hours (or freeze for future use).
2. To cook, heat olive oil in an electric frying pan. Add  the chicken, reserving the marinade in the bag. Sauté chicken thighs 3-5 minutes on each side, until golden and fully cooked. Then transfer the chicken to a serving plate.
3. Remove the fat from the frying pan, leaving about 1 tbsp. Add the reserved marinade from the ziplock bag. Stir and heat until boiling.
4. Return the chicken to the pan; heat through with the cooked marinade. And then serve it. You’re done!