Don’t Put That Bottle Of Bourbon Back On The Shelf Just Yet – This Boozy Chicken Dish Is Incredible!
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, bourbon chicken, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
One thing I had never really tried in my childhood/young adult life was Bourbon Chicken. It just was not on the menu at home, nor did I ever find it on a menu while I was out. Maybe it is because my family didn’t drink and I was oblivious, or I just really had never been to a restaurant that served it.
I remember when I first tried it, though. I was out on a date with my husband. He mentioned how funny it would be if we ordered a meal that contained alcohol, and well, I took that as a dare. I ordered it, half expecting it to be kinda yucky. Oh was I wrong (and was he jealous of my meal)! It was so absolutely tasty.
Recipe and photo courtesy of Recipes that Crock.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: If you don’t have the Bourbon on hand, use Chicken Broth as she mentions in the recipe.