Bourbon Chicken
Directions
- 1Season 2 lbs of chicken breast with all-purpose seasoning, heavily coating each side and patting it in.
- 2Sear the seasoned chicken on each side until golden brown, but do not fully cook it.
- 3Remove the chicken from the pan and let it rest on a plate while preparing the Bourbon sauce.
- 4In the same pan used for the chicken, add diced onion and cook with a little grease until translucent.
- 5Add minced garlic (as much as desired, typically a whole head) to the pan after the onions are translucent, as garlic cooks faster.
- 6Once the garlic is translucent, add bone broth and other listed ingredients (including cream soda, apple cider, or apple juice as a substitute for alcohol, and various seasonings) to the pan.
- 7Bring the sauce to a boil and let it simmer for about 10 minutes to thicken.
- 8While the sauce simmers, slice the partially cooked chicken into bite-sized cubes.
- 9Add the chicken cubes to pint jars, ensuring a 1-inch headspace.
- 10Cover the chicken in the jars with the prepared sauce, again maintaining a 1-inch headspace.
- 11Wipe the rims of the jars with white vinegar to ensure a proper seal, removing any residue.
- 12Add flattened rings to the jars fingertip tight.
- 13Process the jars in a water bath for 3 hours or pressure can pints for 75 minutes.
- 14When ready to serve, heat the canned Bourbon chicken in a skillet with a corn starch slurry to create a glaze.
- 15Serve over white rice.
Ingredients
- 2 lbs chicken breast
- all purpose seasoning
- diced onion
- 1 head minced garlic
- bone broth
- cream soda
- apple cider
- apple juice
- seasonings
- white vinegar
- corn starch slurry
- white rice
Equipment
panplatepint jarscannerwhite vinegarskillet
Tips
- Do not fully cook the chicken when searing, as it will continue to cook in the canner.
- Don't cook the garlic with the onions initially as garlic cooks faster and can burn.
- Wipe the rims of your jars with white vinegar to ensure a proper seal.
- For a non-alcoholic substitute for bourbon, use cream soda, apple cider, or apple juice.
- When serving, heat in a skillet with a corn starch slurry to create a glaze.
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