I’ve developed a fascination lately with boozy cooking. It’s a fun way to experiment with new recipe ideas. I’ve been cooking a lot with whiskey, especially in my baking. Check out my last post for Kentucky Bourbon Balls.
My friend is the Brand Manager at White Pike Whiskey, a white whiskey distilled in upstate New York. White whiskey has a totally different flavor profile than aged whiskey; it has a clean finish and mixes well in drinks. So let’s take a boring dish like chicken and kick it up a notch. Time to get frisky with White Pike Whiskey!
Preheat oven to 425 degrees.
Slice the lemons in very thin slices and set aside. Season chicken thighs with salt and pepper. Coat a large ovenproof skillet with 1 tablespoon olive oil. Add the chicken, skin side down. Cook for 5 minutes on medium heat, then turn over and cook another 5 minutes.
Scatter half of the lemons in the bottom of the skillet and the other half on top of the chicken (skin side up). Put the entire skillet in the oven. Roast the chicken until it’s cooked through, about 10 minutes, until the skin is crisp and the lemon slices on the bottom of the skillet are caramelized. The chicken is done when it reaches 165 degrees.
Transfer the chicken to a plate and set aside. To the skillet, add the oregano, basil, shallots, garlic, red pepper flakes and cook on medium heat for about 1 minute. Add the White Pike Whiskey and cook until reduced by half, about 2 minutes. Add the chicken broth and cook until the sauce has thickened, about 3 minutes. Season with salt, pepper and add 2 tablespoons olive oil.
Arrange the chicken on a serving plate and drizzle the entire contents of the skillet on top. You can serve the chicken with a side of vegetables or rice or on top of egg noodles.
I’ll be doing lots more experimenting with White Pike, so look for my next post. I promise it will be worth your while!