Bourbon Street Chicken

When asked this week what I wanted for dinner on Mother's Day I quickly replied; "Bourbon Street Chicken". Why not go out to eat, why not request steaks on the grill or a seafood feast? Simple, because I have these strange cravings now and again and this week it's bourbon and chicken! Honestly, I could whip up a batch of Bourbon Slush right now and go sit on the porch, just drinking away. Ok, I couldn't do that right now because it's raining, but you know what I mean. This recipe is delicious over rice or even mashed potatoes. It's very easy to prepare and really, who couldn't use a nice bottle of Jim Beam or Maker's Mark in their cabinet!

Bourbon Chicken

1 pound chicken leg or thigh meat, cut into bite-size chunks
4 ounces soy sauce
1/2 cup brown sugar
1/2 teaspoon garlic powder
1 teaspoon powdered ginger
2 tablespoons dried minced onion
1/2 cup Jim Beam or Maker's Mark Bourbon Whiskey
2 tablespoons white wine

1. Mix all the marinade ingredients (minus the white wine) and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight).

2. Bake chicken in a 9 x 13" baking dish; 350 degrees for 1 hour in a single layer, basting every 10 minutes or so.

3. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add white wine. Stir and add chicken.

4. Cook for 5 minutes and serve.