Chinese Bourbon Chicken
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 50 minutes
Serves 2-3 people with steamed rice
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500g/1.1 pound chicken pieces (I used boneless skinless breasts, you can also used diced chicken)
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1-2 tablespoons oil
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1 medium onion, sliced
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4 cloves garlic, peeled but left whole
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1-2 red capsicums or peppers, halved, cored and sliced thinly
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2 tablespoons red wine vinegar
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1/2 cup bourbon whisky
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1/4 cup soy sauce
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3 tablespoons brown sugar
Step 1 - Preheat oven to 180C/350F. In a frypan, heat the oil on medium to high and brown the chicken pieces on all sides. Place the chicken in an ovenproof dish. In the same frypan that you browned the chicken in, add the onion and garlic and fry until fragrant. Add the capsicum and fry this for a minute until it starts to soften and then add the vinegar, bourbon, soy sauce and brown sugar and dissolve the sugar and thicken for about 1 minute.
Step 2 - Place this saucy vegetable mixture on top of the chicken in the dish and then cover with foil. Bake in oven for 1 hour (less time for smaller pieces, just check for done-ness after 30-40 minutes). Meanwhile make some steamed rice as you will want it to soak up the sauce.