This delightful recipe is from Miss Mary Bobo’s Boarding House Cookbook. Miss Bobo’s was a boarding house in Lynchburg, near my hometown, and is now owned by Jack Daniel’s. (When you read the cookbook, you can definitely tell that it’s owned by Jack Daniel’s. I think half the recipes require Jack Daniel’s.) Jonathan and I had a grand time setting this recipe on fire tonight, and it was rated a 9.5 out of 10 (Jonathan refuses to give anything a solid 10, but I’ll round up and call it a 10).
A while back, I marked all the recipes I wanted to try from this cookbook. Then yesterday, I went back and marked more. The cookbook now strongly resembles some kind of advertisement for Post-It flags. (Go and buy the cookbook.)
I wish I had pictures of the flames shooting up out of my iron skillet, but my camera battery died. That just means that we’ll have to do it again sometime.
- 1 2 1/2 to 3 lb. chicken, cut into pieces (or 4 chicken breasts)
- Salt and pepper to taste
- 2 Tbsp. butter
- 2 Tbsp. vegetable oil
- 1/2 c. Jack Daniel’s whiskey
- 6 shallots, chopped (or one onion, chopped)
- 1/4 tsp. powdered thyme
- 1/4 c. fresh minced parsley
- 1/4 c. water
- 1 c. heavy cream
Sprinkle the chicken with salt and pepper [I skipped that part and everyone was fine]. In a large skillet, heat the butter and oil; brown the chicken pieces on both sides. Add the Jack Daniel’s and carefully ignite [carefully??], shaking the skillet until the flames go out [or until your husband blows it out like a birthday cake]. Add the shallots/onions and cook for one minute. Add thyme, parsley, and water; cover the skillet and cook over low heat, turning occasionally, for 25-35 minutes. Transfer the chicken to a warm platter. Add the cream to the skillet and simmer, stirring until the sauce thickens [ours never really did. We ate it anyway because we were tired of stirring]. Serve the sauce over the chicken.