Dry chicken thighs with paper towels and season with salt and black pepper. Sear chicken skin side down until golden brown, about 5 minutes, flip for 2 minutes and transfer to a plate. Add bourbon and chicken stock, simmer for 5 minutes. Season with 1 teaspoon salt and 1/2 teaspoon black pepper and add back chicken skin side up. Simmer until chicken is cooked through and sauce is thickened, about 15 to 20 minutes
boneless skinless chicken thighs, cut into bite-sized chunks. 2 Saute chicken in butter in a large skillet, until nicely browned, being careful not to burn the butter. 4 Reduce heat and cook, stirring, 20-25 minutes or until sauce has thickened and chicken is cooked through. 1 1/2 lbs boneless skinless chicken breasts or 1 1/2 lbs
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Rani's Kitchen Magic - Experience the magic, magic in the making...
Smoky Bourbon BBQ sauce, for dipping (recipe below). Sautéed Chicken Nuggets. Smokey Bourbon BBQ sauce. It makes no difference ~ these little handheld chicken gems are way up there in my list of deliciousness