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Categories:
chicken coarse salt fresh ground pepper sweet butter onion cayenne pepper garlic scallions orange juice lemon juice bourbon fresh apricot raisins nutmeg
Viewed: 36 - Published at: 3 years agoIngredients
- 4 chicken breast halves, skin on, bone in
- 1/2 teaspoon coarse salt
- 1/4 teaspoon fresh ground pepper
- 2 tablespoons sweet butter
- 1 large onion, chopped fine
- 1 1 teaspoon cayenne pepper (if it's old, it's not real anymore) or 1 teaspoon paprika (if it's old, it's not real anymore)
- 3 garlic cloves, chopped fine
- 1 1/2 cups scallions (chopped, green and white parts)
- 1 bunch Baby Spinach, stemmed and washed (roughly one pound)
- 1/4 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 1/2 cup Bourbon
- 1 cup fresh apricot, peeled and chopped
- 1/4 cup raisins
- 1/4 teaspoon nutmeg, preferably fresh grated
Method
- Preheat oven to 400°F.
- Salt and pepper chicken and place in 13" x 9" baking pan and set aside.
- In a large skillet, melt butter over medium heat.
- Add onion and cook, stirring occasionally for at least five minutes.
- Add garlic, pepper (or paprika) and all but 2 tablespoons of the scallions.
- Saute for an additional three minutes.
- Add the spinach and stir to combine.
- Saute for two minutes or until spinach is wilted.
- Spread onion/spinach mixture over chicken in baking dish.
- Gently pour lemon, orange juice and 2 tablespoons of bourbon over the chicken.
- Bake for 30 minutes.
- While chicken is baking, combine apricots, raisins and remaining bourbon in a small saucepan.
- Simmer for three to five minutes.
- When the chicken has been baking for thirty minutes, remove from oven and spoon apricot mixture over the top.
- Sprinkle with fresh grated nutmeg and return to the oven for another 10 to 20 minutes.
- Serve garnished with remaining sliced scallions.
