CHICKEN-BOURBN() - ORANGE-BOURBON CHICKEN

The recipe comes originally from \fIWoman's Day\fR.

INGREDIENTS (Serves 4)

CHICKEN AND SAUCE

(2)

whole chicken breasts, halved, boned, skinned (4 halves, about 1 kg in all)

100 g (6 Tbsp)

butter,

2.5 ml (½ tsp)

salt

2.5 ml (½ tsp)

pepper

350 ml (12 oz)

frozen orange-juice concentrate, thawed

100 ml (6 Tbsp)

bourbon

BUTTERED ALMONDS

60 g (½ cup)

slivered almonds

10 g (2 tsp)

butter,

2.5 ml (½ tsp)

salt

2.5 ml (½ tsp)

black pepper

PROCEDURE

(1)

Preheat oven to 220°C . In large heavy oven-proof skillet melt butter; let cool, but do not let solidify. Turn chicken in butter to coat. Season chicken with salt and pepper.

(2)

Tuck edges under, forming compact shape about 4 cm thick. Place chicken in skillet, skinned side up. Bake at 220°C , basting occasionally, for about 15 minutes.

(3)

Saut\z\(aae almonds in butter until lightly toasted. Sprinkle with salt. Let cool to crisp.

(4)

Remove chicken to warm serving plates; keep warm.

(5)

Add orange-juice concentrate to drippings in skillet; stir over high heat until reduced by 1/3. Stir in bourbon; heat through. Stir in remaining salt and pepper; pour sauce over chicken. Sprinkle with the almonds.

RATING