Tips on making bourbon chicken

I've been wanting to make grilled bourbon chicken, though I haven't been able to get the mental picture in my head yet. So far I can see the chicken strips grilling in a saute pan with a little olive oil. Cook that off, set the chicken aside, and use the saute to prepare the bourbon sauce. What next? I'm thinking it requires a little seasoning, a little bourbon, a little fire, and that's where I get lost. Any ideas

[cape chef]

Hi Grillguy,
Welcome to cheftalk.
What part of CT do you call home?

For the Chicken, first season with a little dry rub with S&P,ginger..let sit in the frigde a couple hours. Then take a little creole mustard,Mollassas,Bourbon,olive oil and a touch of gingerale and whip together and pour over the breast and let sit again for an hour in the fridge,Pull the chicken out of the marinade and pat dry..take the marinade and heat slowly with alittle chicken stock,descum the caligen and lightly thicken with a slurry. In the mean time fire up your grill and grill the chicken till done.I would serve this with some whipped sweet potatoes and some fresh roasted corn.
cc

[ August 26, 2001: Message edited by: cape chef ]

[Kimmie]

Hello The Grill Guy,

Sorry I have nothing to add on this subject, just a warm welcome to Cheftalk.

[nancya]

A very warm welcome, Grill Guy...

Oh my, CC, that sounds wonderful.

[Isa]

Welcome to Cheft Talk Grill Guy!

[Linda Smith]

Welcome Grill Guy.

That sounds really yummy Cape Chef.

[Afra]

Welcome to Chef Talk, Grill Guy! Cape Chef, I was wondering if I could do your recipe in the oven at home as I don't have a grill? Would it work? I've never grilled anything in an oven before so I am not quite sure about it. I have only used the oven for baking and broiling.

[cape chef]

Afra,
You can certainly saute the chicken on your stove top,Just place a piece of foil on the breast to minamize splattering.
cc

Thank you all for the warm welcome and to Cape Chef for the direction in which to go. I will try this a.s.a.p. but it sounds wonderful! I regret that I have no time to now to talk, but I will soon. Thank you all again.

[kokopuffs]

CapeChef and anyone else, what is Creole mustard. Can it be purchased or made easily? Recipe??

[Kimmie]

Here Koko,

Creole Mustard Sauce I
(from Chef Frank Brigtsen of
Brigtsen's Restaurant, New Orleans)
3/4 cup heavy whipping cream
3/4 cup Creole mustard
1/4 cup sour cream

In a small saucepan, bring the cream to a low boil over medium heat. Whisk in the mustard and sour cream and simmer for 5 minutes. Hold warm.

from unknown person: Chef Brigtsen prepared this delicious sauce for, among other things, one of my very favorite appetizers in his restaurant: panéed rabbit tenderloin, served on a tasso-parmesan grits cake with sautéed spinach in a pool of this sauce. Heaven.

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Creole Mustard Sauce II
(from Chef Bob Roth of
The Steak Knife, New Orleans)
1/2 cup mayonnaise
1/2 cup Creole mustard
1/2 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
Juice of 1 lemon

Whisk all of the ingredients together until thoroughly blended. Serve as a sauce for fried soft-shell crabs or crawfish, or any fried shellfish.


-----

Creole Mustard Sauce III
This is more like a classical sauce, rather than the above nouvelle New Orleans-style Creole mustard sauces:

2 ounces shallots, minced
1 ounce cider vinegar
1/2 teaspoon black peppercorns, cracked
1 small bay leaf
1/2 cup dry white wine
1/2 cup heavy cream
8 ounces unsalted butter, softened
1/4 cup Creole mustard
2 tablespoons Dijon mustard
2 tablespoons Gulden's Spicy Brown Mustard

Combine the shallots, vinegar, peppercorns, bay leaf, and wine. Reduce the mixture to about 6 ounces. Add the cream and reduce by half. Strain the sauce and return to the heat. Whisk in the butter gradually over low heat. Add the mustards.





[ August 28, 2001: Message edited by: Kimmie ]

[kokopuffs]

Thanks, Kimmie. But, what is CREOLE MUSTARD itself. How does it differ from "standard" mustard?

[Kimmie]

Creole mustard ~ Distilled vinegar, mustard seed, salt, turmeric, spices, molasses, dehydrated garlic, red and black pepper, onion powder, and herbs.