WALDINE VAN GEFFEN VGHC42A
1/4 cup Butter or margarine
4 lb Chicken pieces, skin
3/4 cup Bourbon, divided
1 medium Onion, chop fine
2 tbsp Dried parsley flakes
1 tsp Dried thyme
1/2 tsp Salt
1/8 tsp Pepper
1/4 cup Whipping cream
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Melt butter in a large, heavy skillet over medium heat; add chicken and brown on all sides. Add 1/4 c bourbon. Carefully ignite bourbon with a long match and let burn until flames die. Add onion and next 4 ingredients. Stir in remaining 1/2 c bourbon, stirring until blended. Bring to a boil; cover, reduce heat and simmer 30 minutes or until chicken is done. Remove to serving plate, reserving liquid in skillet. Add whipping cream to skillet; bring to a boil, stirring constantly. Cook over medium heat until thickened. Serve with chicken. Posted to MM-Recipes Digest V4 #245 by Jack Elvis <jackelvis@moonlink.net> on Sep 14, 1997
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