Title: Bourbon Chicken W/gravy
Categories: Chicken, Cajun
Yield: 4 Servings

-------------------------WALDINE VAN GEFFEN VGHC42A-------------------------
1/4 c Butter or margarine
4 lb Chicken pieces; skin
3/4 c Bourbon; divided
1 md Onion; chop fine
2 tb Dried parsley flakes
1 ts Dried thyme
1/2 ts Salt
1/8 ts Pepper
1/4 c Whipping cream

Melt butter in a large, heavy skillet over medium heat; add chicken and
brown on all sides. Add 1/4 c bourbon. Carefully ignite bourbon with a long
match and let burn until flames die. Add onion and next 4 ingredients. Stir
in remaining 1/2 c bourbon, stirring until blended. Bring to a boil; cover,
reduce heat and simmer 30 minutes or until chicken is done. Remove to
serving plate, reserving liquid in skillet. Add whipping cream to skillet;
bring to a boil, stirring constantly. Cook over medium heat until
thickened. Serve with chicken.
Posted to MM-Recipes Digest V4 #245 by Jack Elvis
on Sep 14, 1997