1 tablespoon unsalted butter
1 tablespoon vegetable oil
4 boneless, skinless chicken thighs, about 1.5 lbs. total
½ cup plus 1 teaspoon bourbon, divided
4 medium-sized shallots, minced
¾ teaspoon crumbled dried thyme, or to taste
3 tablespoons minced fresh parsley leaves
½ cup whipping cream
1. In a large skillet, heat butter and oil over moderately high heat.
2. Pat chicken dry and sprinkle with salt and pepper.
3. Brown chicken on both sides in hot fat.
4. Add ¼ cup bourbon to skillet and ignite it, shaking the skillet until the flames go out.
5. Remove the chicken to a plate. Add shallots and cook them for 1 minute.
6. Stir in the thyme, parsley, and ¼ cup bourbon.
7. Return chicken to skillet, cover, and cook over medium-low heat, turning occasionally, for 25 minutes, or until the juices run clear when pricked with a fork.
8. Transfer chicken to heated serving dish.
9. Add cream to skillet and simmer sauce, stirring, until it is thickened slightly.
10. Add remaining 1 teaspoon bourbon as well as salt and pepper to taste. Spoon the sauce over the chicken and serve.
NOTE: Easy, elegant recipe. Delicious served with rice and a green vegetable such as broccoli or Brussels sprouts.