Ingredients
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12
-
1
-
1
-
4
-
4
-
1/2
-
2 1/2
-
2
-
2
-
2
-
1/3
-
1 1/2
-
1/2
-
1/2
-
Directions
Bayou Sam’s Bourbon Chicken, A New Orleans Favorite with two different cooking methods, but one same great taste , A New Orleans Favorite with two different cooking methods, but one same great taste
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Steps
|
1
Done
|
Cut Chicken Into Bite Size Pieces and Place in a Bowl. |
|
2
Done
|
Mix All the Sauce/Marinade Ingredients (except White Wine and Demi-Glace) Well and Pour Half Over Chicken. Reserving the Other Half For Sauce. Cover and Refrigerate (stirring Often) For Several Hours (best Overnight). |
|
3
Done
|
Two Methods of Preparation. |
|
4
Done
|
the Best Method Is to Heat a Flat Griddle on Your Grill to High Heat, Drizzle a Little Peanut Oil Just Before Placing Chicken Down. Drain Marinated Chicken and Cook a Couple Minutes on Each Side or Stir Frying. Getting a Good Char on the Edges Adds to the Flavor, So Let It Set a Minute or Two. |
|
5
Done
|
Heat Reserved Sauce That Was Set Aside, Adding the White Wine and Demi-Glace, Stir to Incorporate Well. Low Simmer About 10 Minutes. Serve as a Dipping Sauce, Pour on Dirty Rice or Orzo. |
|
6
Done
|
Or. |
|
7
Done
|
Second Method Is Bake Chicken at 375 For 50 Minutes in a Single Layer, Basting Every 10 Minutes. Remove Chicken. Scrape Pan Juices With All the Brown Bits Into Reserved Sauce, Add White Wine and Demi-Glace and Low Simmer 10 Minutes. |
|
8
Done
|
Great With Lemon Pepper Parboiled Rice and Soul Beans. |
|
9
Done
|
Sauce Is Also Great Reduced and Used as a Drizzle With Grilled Scallops. |
