ALTHOUGH I WAS SERVED THIS SIMPLE BUT beautifully flavored dish at a colleague’s home in Atlanta, it’s the sort of no-nonsense chicken preparation that might well appear in one guise or another on dinner tables in Kentucky and Tennessee, where so much of the South’s favorite spirit is produced. At various times, I’ve thrown pieces of okra, butter beans, or green peas into the skillet, with maybe a little more chicken broth. Once, I even altered the dish’s texture by adding about half a cup of chopped pecans. So, by all means, feel free to experiment, the way many Southern home cooks do.
MAKES: 4 servings
INGREDIENTS:
- 2 tablespoons butter
- 2 tablespoons peanut oil
- 1 3- to 3 1/2-pound chicken, cut into serving pieces
- 1/2 cup bourbon
- 1 medium onion, finely chopped
- 1/2 small green bell pepper, seeded and finely chopped
- 1/2 teaspoon dried thyme, crumbled
- 1/2 teaspoon dried rosemary, crumbled
- Salt and freshly ground black pepper to taste
- 1/2 cup chicken broth
- 1/4 cup heavy cream
INSTRUCTIONS:
- In a large, heavy skillet, heat the butter and peanut oil over moderate heat.
- Add the chicken pieces to the skillet and brown them on all sides.
- Add 1/4 cup of bourbon to the skillet and carefully ignite it with a match. Let the flames burn until they die out.
- Add the finely chopped onion, finely chopped green bell pepper, dried thyme, dried rosemary, salt, and black pepper to the skillet. Cook, stirring, until the vegetables are softened, about 5 minutes.
- Add the remaining 1/4 cup of bourbon and the chicken broth to the skillet. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer until the chicken is tender, for about 30 to 40 minutes.
- Using a slotted spoon, transfer the chicken and vegetables to a serving platter.
- Add the heavy cream to the skillet, return the heat to moderate, and cook, stirring, until the gravy is thickened, which should take about 3 to 5 minutes depending on the desired consistency.
- Pour the gravy over the chicken and serve immediately.
