Bourbon Glazed Chicken And Peaches Recipes

BOURBON GLAZED CHICKEN AND PEACHES

Steps:

• mix first 7 ingredients in a large bowl, add chicken and peaches to coat.
• heat a non stick grill pan coated with cooking spray over med hi heat.
• remove chicken and peaches from marinade, reserving, and grill in pan about 5 minutes per side, or until cooked through meanwhile heat marinade in microwave 2 minutes on high.
• spoon sauce over chicken and peaches.

BOURBON-LACED TIPSY CHICKEN WITH PEACHES

Steps:

• Preheat oven to 400 degrees.
• Sprinkle chicken quarters with salt and pepper. Place in a 13 by 9-inch baking pan and set aside.
• In a medium skillet, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the paprika and all but 1 tablespoon of the green onions and continue to cook, stirring occasionally, for an additional 4 minutes.
• Spread the onion mixture evenly over the chicken, spoon the orange juice and bourbon over the top, and bake in the preheated oven for 30 minutes, turning and basting occasionally.
• Remove the chicken from the oven, spoon the peaches over the top, sprinkle with nutmeg, and return to the oven for an additional 15 to 20 minutes or until the chicken is tender and shows no trace of pink near the bone. Remove the chicken from the pan, place on serving dish, and pour the juices over the chicken. Garnish with the remaining green onions and serve immediately.

BOURBON PEACH-APRICOT GLAZED CHICKEN

Steps:

• Preheat oven to 375°F.
• Rinse chicken all over in lime & orange juice.
• Pat chicken dry.
• Place chicken, breast side up, on rack in roasting pan.
• Combine all glaze ingredients in 1-quart saucepan.
• Cook over medium heat, stirring constantly, until butter is melted.
• Reserve 1/4 cup.
• Spoon remaining glaze over chicken.
• Bake, basting occasionally, for 45 minutes to 1 hour or until chicken is golden brown.
• (If necessary, add water to basting juices to prevent burning).
• Loosely cover chicken with aluminum foil.
• Continue baking, basting occasionally, until chicken is no longer pink, about 30 to 45 minutes.
• Skim fat from pan juices.
• Combine pan juices with reserved glaze in 1 quart saucepan.
• Cook over medium-high heat until mixture comes to a boil, about 1-2 minutes.
• Serve with chicken.
• Garnish with parsley leaves, if desired.

PAN ROASTED CHICKEN WITH BOURBON PEACH GLAZE

Steps:

• Pound chicken breasts lightly between two sheets of plastic wrap to achieve even thickness. Season with salt and pepper.
• Heat oil in a cast iron or heavy nonstick skillet. Add chicken and cook through, browning on both sides, turning occasionally. Remove breasts and cover with foil to keep warm.
• Add onion to skillet and cook until caramelized, scraping the skillet gently to loosen crusted meat particles. Add remaining ingredients and cook to reduce to a saucy consistency. Return chicken to the pan along with any juices and stir sauce to combine, spooning sauce over chicken.
• Great served over rice, mashed potatoes or noodles.