Ingredients
2 tbsp. unsalted butter
extra-virgin olive oil
2 lb. bone-in skin-on chicken thighs, patted dry with paper towels
Kosher salt
Freshly ground black pepper
6 garlic cloves, minced
1 large onion, sliced
1 c. bourbon
2 1/2 c. low-sodium chicken broth
1 c. frozen peas
2 tbsp. freshly chopped parsley
Preparation
Step 1In a large skillet over medium-high heat, melt 1 tablespoon each butter and oil. Season chicken thighs with salt and pepper. Step 2Sear chicken skin-side down until golden, about 5 minutes, then flip and cook 2 minutes more. Transfer to a plate. Step 3Add remaining tablespoon butter to skillet and let melt. Add garlic and onions and cook until just soft, about 3 minutes. Add bourbon and chicken broth and simmer 5 minutes. Season with salt and pepper and return chicken skin side up. Simmer until chicken is cooked through and sauce is thickened, about 15 to 20 minutes.Step 4Add peas to skillet and cook until warmed through, 2 minutes.Step 5 Garnish with parsley before serving.
Is there really bourbon in there?! There sure is! But don’t worry—it’s not like this chicken recipe is going to get you drunk. The bourbon adds a nice smoky flavor and most of the alcohol itself cooks off while the sauce simmers on the stove. How do you make a bourbon sauce? We make a pan sauce in this recipe, using the chicken fat left from searing the thighs. You add a little butter to the pan drippings, then sauté garlic and onion until softened before adding a mix of bourbon and chicken broth and letting that mixture simmer and thicken for 15 minutes. Season with salt and pepper and you have a bourbon pan sauce. How can I make this recipe spicy? You can add a couple dashes of hot sauce to the pan sauce or a pinch of crushed red pepper flakes when you season the pan sauce with salt and pepper. What can I serve the chicken thighs with? You’re gonna want to soak up every last bit of this pan sauce, so we recommend having a crusty baguette or cooked rice to go with these chicken thighs. You can even serve the thighs over buttery noodles. Can I cook this in the slow cooker? Yes, we love cooking chicken thighs in the slow cooker. (And wings—these bourbon glazed wings are one of our favorite Super Bowl recipes.) You’ll still want to sear the thighs in a skillet for a few minutes per side (we really don’t like soggy chicken skin), then add the thighs and sauce ingredients to the slow cooker and cook on low for 6 hours. Add the frozen peas before serving and stir until they’re heated through.
