Chicken with cranberry whiskey sauce

October 24, 2012 § 6 Comments

I got a little carried away last fall making cranberry jam.  It turned out well, but I made much more than we could easily eat on our own…we’re the kind of people who go through one jar of jam a YEAR, so 15 jars of cranberry jam were a little excessive.  We tried gifting some of it to our friends, but even they started feeling a little overwhelmed.  There’s really just so much jam a person can consume.  So, I’ve been inventing recipes for jam.  If you aren’t as fortunate as we are, and don’t happen to have 15 jars of cranberry jam hanging around in your pantry, just use what you have.  Apple jelly, peach jam, or even marmalade will work for this.  You can also use leftover cranberry sauce from Thanksgiving dinner.

The other odd ingredient we used in this recipe is 80-year old whiskey.  Yes, I know….it’s a TRAVESTY to waste perfectly good whiskey in a recipe; especially really old whiskey (somewhere, I know one of our readers is choking right about now, considering how wasteful we are).  But, have you inherited a liquor cabinet full of liquor that you’ll never consume?  I guess Dave’s parents weren’t able to do a very good job of consuming that whiskey either, considering how it’s been sitting all these years on the shelf.  If you don’t happen to have whiskey lying around, just use wine instead.  This recipe will taste almost as good.

This recipe looks like it has a lot of ingredients, but it is very easy to prepare.  Unlike most of our recipes, this relies upon a few off-the-shelf items, like barbecue sauce, jam, and whiskey (!).  It’s always nice to have items like these on hand for preparing a meal in the middle of a busy work week.

This is very juicy with lots of wonderful sauce, so be sure to serve this in deep plates.

Chicken with cranberry whiskey sauce

1/4 cup flour

1/2 teaspoon Herbs de Provence

1/4 teaspoon red pepper flakes

1/2 teaspoon salt

6-8 pieces chicken (legs and thighs)

4 tablespoons olive oil (more or less)

1/2 yellow onion, chopped (about half a cup)

4 garlic cloves, minced

1 cup whiskey

1/2 cup water

1 18-ounce  bottle barbecue sauce

1 cup cranberry jam or jelly (or apple jelly, peach preserves, or grape jelly)

2 tablespoons Worcestershire sauce

2-3 green onions, chopped

2 tablespoons parsley, chopped

Cooked noodles or mashed potatoes

Preheat oven to 325-degrees fahrenheit.  Combine the flour, Herbs de Provence, red pepper flakes, and salt in a paper bag or large bowl.  Place the chicken into the mixture, and combine well.  Shake off and discard excess flour.  Heat the olive oil over medium high heat in a large cast iron frying pan.  Saute the chicken for a few minutes until it is brown on all sides.  Remove the chicken from the pan, and place in a bowl.  Reduce heat to medium and place the onion and garlic into the pan.  Saute until the onion is slightly translucent, about 2-3 minutes.  Pour in the whiskey, and cook for about 3 minutes over high heat, until reduced.  Whisk in the water, barbecue sauce, jam, and Worcestershire sauce.  Cook and stir for 5-6 minutes, until the jam is melted.  Return the chicken pieces to the pan, turning to coat.  Cover with a lid or foil, and place in the oven.  Cook for about an hour and 15 minutes, until the chicken is cooked through.  Sprinkle with green onions and chopped parsley, and serve over mashed potatoes or noodles.

Serves 4-6


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§ 6 Responses to Chicken with cranberry whiskey sauce

  • viveka says:

    This is next on my menu …. when doing chicken again. This just up my alley again. I’m sure I can use our famous lingonberry instead – so after Stockholm. Not a whiskey lover, but I can live with it in a sauce … created a dish with lamb chumps with tomato, orange and whiskey sauce – became a massive seller. Have to post that recipe too. Thanks for this ..

    • Libby says:

      Yes, do post your lamb recipe! That sounds very good. Lingonberries are a good substitute for cranberries.

      • viveka says:

        Yes, it will good with lingonberries – it will give that little sweetness to the sauce too. I always add sugar to my sauces if they contain any alcohol, to take the sharpness out. I will bring the usb stick with to mum – only that my spec photo will not be good to transfer.

      • Libby says:

        Good idea to add sugar. I’ve noticed that sharp flavor when cooking with alcohol, and have had problems when I’m cooking with wine, and inadvertently fail to cook it long enough.

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