June, the start of summer is the month with the most daylight hours; a popular wedding season. The reason behind June being the traditional wedding month is actually quite amusing.
June is coined from the name of the Roman Goddess "Juno." Otherwise known as Hera in Greek mythology; the goddess of marriage and fertility. In the medieval times, people believed that frequent bathing leads to ailments so they actually bathe just few times a year. Since early spring with the showers is the bathing season, late spring (early June) became the popular date for weddings when people are still cleaner and smell better for the honeymoon night.
Fast forward to this day is the modern aphrodisiac whimsically called "Marry Me Chicken." You know, when you are waiting for the train that never comes...the question that never pops, dragging you forever, stringing you along- you get the picture. It's time to take charge. March to the kitchen, lock those apron strings and fire up the stove! After all, they said they best way to a man's heart is through his stomach. This is a hint on a plate-not a subtle one but a shove. A sort of entrapment in case whisk(e)y isn't working for you. Marry Me Chicken! Yes, you. You are a chicken.
I came across this dish from my Editor-in-Chief here in Whisk(e)y Network Magazine, Mindy Schwartz. She prepared this dish and swore it's name worthy. The theory behind a chicken deserving of marriage proposal is too beguiling, I just had to try her recipe for myself.
The decadence of every bite of the crispy chicken in creamy sauce coupled with the burst of flavors from the bits of sundried tomatoes is just a mouthful of delicious love that envelopes your palate. So good that Mindy and I collaborated to bring you the Whisk(e)y Network version, a recipe sure to tie that wedding bells around the neck of your whisk(e)y loving cat.
This is "Marry Me, you whiskey loving chicken!" As if all that goodness is not enough, we have stuffed this with bourbon caramelized onions -a sweet heady surprise that will hopefully make any whiskey lover pop the long awaited question.
Ingredients:
6 Pcs. Chicken Thighs, skin on(Deboned)
2 Bulbs Vidalia Onions (sliced thinly)
2 Shots Bourbon (1 for the stuffing, 1 for the sauce)
1/2 Tsp. Balsamic Vinegar
4 Tbsp. Butter (1 for the stuffing, 2 for the sauce)
6 cloves Garlic (Minced)
1 Tsp. Smoked Paprika
1/4 Tsp Cayenne Pepper
1/2 Tsp. Fresh Oregano
1/2 Tsp. Fresh Thyme
1 Tbsp. Fresh Basil Leaves
1/2 Cup Sundried Tomatoes (Chopped)
1 Cup Portabella Mushrooms (Thinly Sliced)
1 Cup Chicken Stock mixed with 2 Tbsp. of All-purpose flour
1 Cup Heavy Cream
1 Cup Grated Parmesan Cheese
As Needed Olive Oil
As Needed Salt & Freshly Ground Pepper
*You may use skinless chicken breast if preferred. This has to be dredged in flour after stuffing to lock in the juices.
**Dried spices and herbs are a good substitute but fresh is most preferred
Directions:
Melt 1 Tbsp. of butter in a pan and drizzle oil on medium heat to sauté the onions. Add a shot of bourbon and continue to cook until caramelized. Season with salt and stir in the balsamic vinegar, set aside to cool.
Arrange the chicken thighs skin side down and stuff with the bourbon caramelized onions. Tuck with a twine or pin to secure filling and season with salt. Refrigerate for at least 10 min.
In a large skillet, heat olive oil and melt the butter on medium high heat. Swirl pan to coat with oil and butter evenly. Brown the chicken (do not overcrowd and work in batches if needed) for a couple minutes on each side until golden brown. Set aside the chicken on a plate.
Use the same skillet to lightly brown the garlic and pour in a shot of bourbon and deglaze the pan. Lower the heat and drizzle in the chicken stock/flour mixture while constantly stirring as the sauce thickens. Add the heavy cream, parmesan cheese and simmer the sauce for at least 5 minutes. Next, add in the cayenne, thyme, basil, oregano, sun-dried tomatoes and mushrooms. Season to taste with salt and pepper.
Arrange the chicken thighs back to the skillet and into the pre-heated oven for about 30 min or when done at 350F. Serve warm with pasta or rice.
If that doesn't get you hitched, at least make sure you have an excellent cask strength after dinner. Slainte!
Benromach Cask Strength
57.1 ABV
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