Recipe for Bourbon Mustard Chicken Thighs - goodcooking.com

World Recipe Server by goodcooking.com

A Mouthwatering Site on the Internet since 1995!

Logo
Recipe for Bourbon Mustard Chicken Thighs - goodcooking.com
Recipe for Bourbon Mustard Chicken Thighs - goodcooking.com
RECIPE SEARCH ENGINE

To Search---First choose a Category (Choose All for Extensive Search) from the drop-down list below, enter an ingredient name or the name of a recipe your'e looking for in the Search Box. Click the Search Button! Search Results will come from the Category you Selected.

Choose Category

Search by Ingredient or Recipe

Recipe Categories

A to Z Listing

New Recipes

Appetizers

Barbecue

Low Fat

Kid's Recipes

Sandwiches

Homemade

Desserts

HOME

Popular Recipes

Basil Shrimp

Bandito Chicken Wings

Tartar Sauce

Mac and Cheese

Lump Crab Cakes

Texas Chili

German Chocolate Cake

Bourbon Bacon Scallops

Panzanella Salad

Fajita Grilled Steak
RECIPE FOR BOURBON MUSTARD CHICKEN THIGHS
Title:Bourbon Mustard Chicken Thighs
Category:Chicken, Poultry & Duck
Bourbon Mustard Chicken Thighs

Posted by Marianna on 12/5/2001 11:28 am

Linda posted Bourbon Mustard Chicken a while ago. It's delicious. Here's a way to make it with chicken thighs that adds only a few more calories.

I reordered the list of ingredients so dry is measured before wet; reduced salt, used dry minced onion as an alternative to fresh; used skin-on thighs for fuller flavor; defatted sauce.

1/4 cup dark brown sugar
1/4 cup bourbon
1/4 cup Dijon-style mustard
1/2 teaspoon salt
1 teaspoon dry minced onion
1 teaspoon Worcestershire sauce
6 to 8 chicken thighs, skin on

Combine brown sugar, bourbon, mustard, salt, dry onion, and Worcestershire sauce in a glass jar or bowl. (Can make the sauce ahead.)

Place chicken in single layer in a nonmetal baking dish. Pour mixture over chicken. Bake uncovered at 350 degrees F for 45 minutes. Remove chicken to plate.

Pour sauce into a drinking-glass shaped container, or something narrow which will quickly force the fat to the top. With a small gravy ladle spoon off fat. Return chicken to pan and pour defatted sauce over chicken and bake a bit more.

Makes 6 to 8 servings.



 

Recipes by Alphabet

A | B | C | D | E | F | G | H | I | J | K | L | M | N | O
P | Q | R | S | T | U | V | W | X | Y | Z

View all Recipe Categories


50% Off Select Filtration Systems


Copyright © 2020 Developed by goodcooking.com
Use of this website is subject to our Terms and Conditions.
Mail Form Contact
All service marks, logos and trademarks belong to their respective owners.