Ingredients
- 4 pounds chicken fryer, cut into pieces
- 1/4 cup heavy cream
- 1/4 cup butter, melted
- 1/4 cup bourbon whiskey
- 1 med. onion, diced
- 2 tablespoons minced parsley
- 1 teaspoon thyme
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup bourbon whiskey
Make it step by step
- Melt the butter in a heavy frying pan and brown the chicken pieces well on both sides.
- When browned, add 1/4 cup bourbon whiskey and ignite.
- When the flame has burned down and the diced onions, parsley, thyme, salt, pepper and 1/2 cup bourbon whiskey. Mix in well, cover the pan and cook over low heat 40 minutes or until the chicken is tender.
- Just before serving add the heavy cream to the sauce and stir well into the juices in the pan.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.