Pan Roasted Chicken With Bourbon Peach Glaze Recipes

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ROASTED CHICKEN WITH BOURBON PEAR BUTTER GLAZE



Roasted Chicken with Bourbon Pear Butter Glaze image

Provided by Damaris Phillips

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 13

4 cups unsweetened pear sauce (like applesauce, but pear)
1 1/2 cups sugar
1/2 cup bourbon
1 teaspoon ground cardamom
Juice of 2 lemons (save the rinds for the chickens)
Two 3- to 4-pound chickens
Salt and freshly ground black pepper
4 sprigs fresh rosemary
1 bulb fennel, quartered, fronds reserved for garnish
1 bulb fennel, shaved on a mandolin (or sliced very thinly), fronds reserved for garnish
Juice of 1 lemon
Olive oil, for drizzling
Salt and freshly ground black pepper

Steps:

  • For the pear butter glaze: Combine the pear sauce, sugar, bourbon, cardamom and lemon juice in a saucepan and cook, stirring constantly, until it reduces by half, 25 to 30 minutes. Reserve 1/2 cup of the glaze to slather on the chickens as they cook, and the rest for serving.
  • For the roasted chicken: Preheat the oven to 425 degrees F.
  • Pat the chickens dry and sprinkle liberally all over with salt and pepper. Divide the rosemary, lemon rinds and fennel between the cavities of both chickens. Tie the legs with butcher's twine and tuck the wings under the chickens.
  • Place the chickens in a roasting pan and roast for 45 minutes. Remove the pan from the oven and slather the chickens generously with the reserved pear butter glaze. Roast until the juices run clear when pricked, 15 to 20 more minutes. Let rest for 5 minutes to allow for carryover cooking.
  • For the fennel salad: Meanwhile, toss the shaved fennel with the lemon juice, a drizzle of olive oil and salt and pepper to taste and place on a platter.
  • Slather the chickens generously with more of the pear butter glaze and put the chickens on top of the shaved fennel salad. Garnish with fennel fronds. Serve with the remaining glaze.

BOURBON PECAN CHICKEN



Bourbon Pecan Chicken image

Chicken breasts are coated in a pecan breading, and fried in a skillet. Then a rich bourbon sauce is poured over them before serving. This is a fabulous recipe that my Mother gave me from a upscale restaurant in New York. It is to die for. ENJOY!!

Provided by PGRAFF

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 30m

Yield 8

Number Of Ingredients 11

½ cup finely chopped pecans
½ cup dry bread crumbs
8 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
¼ cup clarified butter, melted
¼ cup Dijon mustard
¼ cup dark brown sugar
2 ⅔ tablespoons bourbon whiskey
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
¾ cup unsalted butter, chilled and cut into small cubes
½ cup sliced green onions

Steps:

  • Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
  • In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
  • Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.

Nutrition Facts : Calories 485.6 calories, Carbohydrate 15.5 g, Cholesterol 134 mg, Fat 33.1 g, Fiber 1.2 g, Protein 28.6 g, SaturatedFat 16.5 g, Sodium 537.2 mg, Sugar 7.7 g

PAN-ROASTED CHICKEN WITH PINEAPPLE-CHILE GLAZE



Pan-Roasted Chicken with Pineapple-Chile Glaze image

Coming soon to a kitchen near you: an escapist fantasy set under the sun, starring spicy-fruity glazed chicken. (Spoiler alert: Your opinion of pineapple could change forever.)

Categories     Bon Appétit     Chicken     Pineapple     Chile Pepper     Dinner     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 servings

Number Of Ingredients 13

1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 (3 1/2-4 pound) chicken, halved
Kosher salt, freshly ground pepper
1 tablespoon vegetable oil
1/2 fresh pineapple, sliced 1/2" thick
1 serrano chile, sliced
2 garlic cloves, crushed
3/4 cup pineapple juice
1/4 cup apple cider vinegar
2 tablespoons light brown sugar
1 tablespoon paprika

Steps:

  • Place a rack in upper third of oven; preheat to 425°F. Mix coriander, cumin, and cayenne in a small bowl. Sprinkle chicken with spice mixture, pressing to adhere; season with salt and pepper.
  • Heat oil in a large ovenproof skillet over medium-high. Cook chicken, skin side down, until browned and beginning to crisp, about 5 minutes. Transfer chicken to a plate and arrange pineapple slices in pan. Place chicken, skin side up, on top. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 40-45 minutes.
  • Meanwhile, bring chile, garlic, pineapple juice, vinegar, brown sugar, and paprika to a boil in a small saucepan and cook until thickened and syrupy, 12-15 minutes; season glaze with salt.
  • When chicken is done, brush with glaze and roast just until glaze is bubbling, about 2 minutes; repeat with any remaining glaze. Transfer chicken and pineapple to a cutting board; let rest 10 minutes. Serve chicken and pineapple with any juices from skillet alongside.

ROASTED CHICKEN WITH PEACH GLAZE



Roasted Chicken with Peach Glaze image

It's finger-lickin' good and simple too-only three ingredients!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h5m

Yield 6

Number Of Ingredients 3

1 whole chicken (5 to 5 1/2 lb)
1 teaspoon garlic-pepper blend
1/2 cup peach or apricot preserves

Steps:

  • Heat oven to 375°F. Spray rack in shallow roasting pan with cooking spray. Rinse chicken inside and out with cold water; drain and pat dry with paper towels.
  • Sprinkle garlic-pepper blend over chicken; place breast side up on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  • Bake uncovered 1 hour. Brush chicken with preserves; bake 35 to 45 minutes longer or until thermometer reads 180°F and legs move easily when lifted or twisted. Let stand 5 to 10 minutes before serving.

Nutrition Facts : Calories 450, Carbohydrate 19 g, Cholesterol 145 mg, Fat 1, Fiber 0 g, Protein 44 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 13 g, TransFat 1/2 g

PAN ROASTED CHICKEN WITH BOURBON PEACH GLAZE



Pan Roasted Chicken With Bourbon Peach Glaze image

Quick and easy one dish meal! A healthy and yummy way to cook chicken breast! From Healthy Cooking and Living from Lake Austin Spa Resort by chef Terry Conlan, www.lakeaustin.com/cookbooks.php. "The Healthy Table," March 2006

Provided by Mamas Kitchen Hope

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

4 (4 ounce) boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
4 teaspoons peanut oil
1/2 cup onion, minced
3/4 cup chicken stock
2 tablespoons Bourbon
1/4 cup peach preserves
1 tablespoon cider vinegar
2 teaspoons of fresh mint, minced

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.

Nutrition Facts : Calories 267.1, Fat 6.5, SaturatedFat 1.3, Cholesterol 67.1, Sodium 436.4, Carbohydrate 17.7, Fiber 0.6, Sugar 11.3, Protein 27.6

BOURBON PEACH-APRICOT GLAZED CHICKEN



Bourbon Peach-Apricot Glazed Chicken image

This easy and beautiful, glistening brown chicken is great for Sunday's supper or for a really fancy dinner party. Originally on lando'lakes.com but it has been tweaked a bit since. Wonderful with a side of rice, green vegetables and garlic cheese biscuits and of course some nice wine.

Provided by Manami

Categories     Whole Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

1 (3 1/2-4 lb) whole broiler-fryer chickens
2 tablespoons lime juice
1 tablespoon orange juice
1/2 cup sugar-free peach-apricot fruit spread or 1/2 cup sugar-free apricot preserves
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons Bourbon or 2 tablespoons orange juice
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
red pepper flakes, for heat (optional)
fresh parsley leaves, garnish (optional)

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.

Nutrition Facts : Calories 1032.2, Fat 65.8, SaturatedFat 20.8, Cholesterol 313.2, Sodium 640.3, Carbohydrate 28.1, Fiber 0.3, Sugar 15.7, Protein 74.5

PAN-GLAZED CHICKEN



Pan-Glazed Chicken image

Honey and balsamic lend a sweet flavor to chicken in this stovetop supper from Margaret Wilson of Hemet, California. Served over rice, the tangy chicken combination makes a delicious meal on a busy night.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 package (6 ounces) instant long grain and wild rice mix
4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
2 teaspoons dried basil

Steps:

  • Prepare rice according to package directions. Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium-high heat for 5 minutes on each side or until a thermometer reads 170°., Combine the vinegar, honey and basil; pour over chicken. Cook for 1-2 minutes or until sauce is heated through. Serve with rice.

Nutrition Facts : Calories 307 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 774mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 1g fiber), Protein 28g protein.

BAKED PEACH-BOURBON BBQ CHICKEN BREAST



Baked Peach-Bourbon BBQ Chicken Breast image

This chicken is oven-baked and has a homemade BBQ sauce. The secret to completing this in under 30 minutes is to start by cooking the chicken in the oven and then finishing it by broiling. The BBQ sauce requires only a handful of common kitchen ingredients.

Provided by thedailygourmet

Categories     Baked Chicken Breasts

Time 45m

Yield 4

Number Of Ingredients 11

1 cup ketchup
½ cup brown sugar
½ cup bourbon (such as Four Roses®)
¼ cup peach preserves
3 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon Montreal steak seasoning (such as McCormick®)
½ teaspoon liquid smoke flavoring
1 pound skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine ketchup, brown sugar, bourbon, peach preserves, vinegar, Worcestershire sauce, mustard, steak seasoning, and liquid smoke flavoring in a saucepan over medium high heat. Bring to a boil and simmer for 5 minutes. Reserve half the sauce for later use.
  • Place chicken on a sheet pan or broiling tray and brush sauce onto the chicken with a basting brush.
  • Bake chicken in the preheated oven for 15 minutes, then flip chicken breasts over and baste with reserved sauce.
  • Set an oven rack about 6 inches from the heat source and turn on the oven's broiler.
  • Broil chicken and continue to baste and flip the chicken every 3 minutes until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 427 calories, Carbohydrate 57 g, Cholesterol 64.6 mg, Fat 3.8 g, Fiber 0.2 g, Protein 24.9 g, SaturatedFat 0.9 g, Sodium 990.4 mg, Sugar 53.4 g

BOURBON PEACH GLAZED CHICKEN BREASTS RECIPE - (4.5/5)



Bourbon Peach Glazed Chicken Breasts Recipe - (4.5/5) image

Provided by MJH

Number Of Ingredients 9

1/2 cup peach preserves
1/4 cup Bourbon
1 Tbs. apple cider vinegar
4 bone-in chicken breasts, about 3 lbs.
1 tsp. paprika
1/2 tsp. kosher salt
1/4 tsp. ground cinnamon
1/4 tsp. garlic powder
1/8 tsp. cayenne

Steps:

  • Preheat oven to 425F. Line roasting pan with foil leaving 2-inch overhang, for easy clean up. In blender puree peach preserves, Bourbon and vinegar until smooth. In small saucepot over medium-high heat cook peach mixture until reduced and thickened, about 5 minutes, stirring occasionally. Remove from heat and reserve. Arrange chicken in prepared pan. Sprinkle with paprika, salt, cinnamon, garlic powder and cayenne. Roast 45 minutes or until meat thermometer reads 165F, brushing with reserved glaze several times during last 20 minutes of cook time.

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