My husband is finally getting his appetite back. To celebrate I wanted to make his a dish with a lot of flavor. This dish fit's the bill my Whisky Raspberry Bacon Chicken. The glaze makes this a winner it's buttery, fruity and with just a kick of whisky.
I have plans for this glaze with other dishes a pork loin, brussel sprouts I think it would also taste good in the right dessert.
Whisky Raspberry Bacon Chicken
(say that 3 times fast)
2 teaspoons kosher salt
2 teaspoons smoked paprika
1 teaspoon dried minced garlic
2 teaspoons McCormick Grill Mates Molasses Bacon
1/2 teaspoon cayenne pepper
Ingredients For Chicken
10 pieces of chicken (I used legs and thighs)
6 slices bacon cut up
rub (recipe above)
4 Tablespoons butter
6 sage leaves torn up
1/4 teaspoon of salt and pepper
1/4 cup Raspberry Pepper Jam (I use Sunchowders Emporia Jams)
1/4 cup good whisky (optional, yeah right)
reserved bacon, crumbled
Preheat over to 400 degrees. Sprinkle chicken on all sides with rub and cover let sit at least 20 minutes any long than that place in the refrigerator. In a large skillet cook bacon until just starting to crisp move to paper towel to drain. Add chicken to the skillet with the bacon drippings and cook on both side until a nice golden brown. Place in oven cook for 15 minutes and turn and cook another 10 to 15 minutes until chicken reaches a 160 degree inside temperature. Brush chicken with glaze the last few minutes of cooking. Plate and pour the rest of the glaze over chicken.
Glaze: While the chicken is cooking you can make the glaze. In a saucepan heat butter and sage until it gets to the brown butter stage. Add the raspberry pepper jam, reserved bacon, salt and pepper. Heat over a medium low heat until the jam melts and add whisky. Stir on low heat for about 5 minutes.
Until Next Time,