Bourbon Chicken Balsamic

  • Yield 4 servings

Ingredients

Bourbon Balsamic Roasted Chicken Thighs Ingredients:
1/4 cup bourbon
1/4 cup balsamic vinegar
3 tablespoons Creole mustard
2 tablespoons cane syrup
1 -- banana pepper, seeded and chopped
1/4 cup chopped yellow onion
3 cloves garlic, chopped
8 -- chicken thighs
1 1/2 teaspoons salt, divided
1 teaspoon pepper
1/4 teaspoon cayenne
4 -- green onions, thinly sliced
Cheese Mashed Potatoes Ingredients:
4 medium russet potatoes, peeled and cut into cubes
2 cups chicken broth
1 teaspoon salt
1/4 teaspoon cayenne
1/2 cup heavy cream
3 tablespoons butter
6 ounces shredded medium sharp cheddar

Instructions

Preheat oven to 375 degrees.
To prepare the Bourbon Balsamic Roasted Chicken Thighs: In a blender, combine the bourbon, balsamic vinegar, Creole mustard, cane syrup, banana pepper, onion, garlic, and 1/2 teaspoon salt. Blend until smooth.

Cut excess skin from the chicken thighs. Season the thighs with pepper, cayenne and remaining salt. Place the seasoned thighs in a 10 X 13 baking dish and bake in preheated oven for 20 minutes. Remove the baking dish from the oven and pour off and discard the pan drippings. Brush half of the bourbon-balsamic sauce over the chicken thighs and cook for an additional 10 minutes. Brush the remaining sauce over the chicken and cook for another 10 minutes. Remove the thighs from the oven.

To prepare the Cheese Mashed Potatoes: Add the diced potatoes, chicken broth and salt to a 3 quart saucepan. Add enough water to the saucepan to cover the potatoes. Place the pan over high heat and bring to a boil. Reduce the heat to medium high and simmer until fork tender, approximately 15 minutes. Drain the potatoes and pour them into a large mixing bowl. Add the salt, cayenne, cream, butter, and cheese. Beat with a mixer until smooth. Keep warm until ready to serve.

To serve, spoon the Cheese Mashed Potatoes onto a serving platter and top with the Bourbon Balsamic Roasted Chicken Thighs. Drizzle pan drippings over the thighs and potatoes and top with the sliced green onions.

Serves 4

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