Orange Braised Bourbon Chicken

I was intrigued by this recipe as soon as I saw it.  I was enticed by the flavor I imagined when I heard orange and bourbon in the title together.  I must admit that I don't keep bourbon around the house and buying it for this recipe wasn't really worth the trip to the store.  I felt that there were just too many flavors in this dish and the texture of the sauce was slightly reminiscent of apple sauce.  If you like sweet dishes with a sort of Asian flare, try it.  It wasn't difficult to prepare.  It did, however, take a great deal of time (which I spent on the couch watching TV and waiting).  I learned a lot by preparing this recipe.  I feel that my journey to becoming a better cook, was advanced by making this sauce and learning about the flavor combinations.  Ultimately, I believe it was the raisins that pushed the sauce over my flavor threshold. 

Orange Braised Bourbon Chicken

4 skinless, boneless chicken breast halves

½ tsp. salt

1/8 tsp. ground black pepper

¼ cup all-purpose flour

3 Tbs. butter

2 Tbs. brown sugar

2 Tbs. cornstarch

1/8 tsp. ground allspice

1 cup hot water

¼ cup orange juice

2 Tbs. bourbon whiskey

¼ cup chopped raisins

4 slices orange

Sprinkle chicken with salt and pepper, then dredge in flour. Melt butter in a large deep skillet over medium heat and brown on both sides. Remove chicken from skillet and set aside. Stir brown sugar, cornstarch and allspice into skillet; gradually stir in water. Reduce heat to low and simmer, stirring constantly, for about 5 minutes or until mixture is smooth and thick. Stir in orange juice, bourbon and raisins. Return chicken to skillet and top each breast with an orange slice. Cover skillet and simmer for about 35 minutes, or until chicken is cooked through and no longer pink inside. Serve chicken with sauce.

Feeling adventurous?  Give it a shot!  Let me know how it turns out.