Sunsets and Silencers

"Peach and Bourbon Glazed Chicken; Louisville Slugger" by Brad Johnson
Excerpt from "Kitchen Conversation"

Peach and Bourbon Glazed Chicken
Yield 4 Servings
Ingredients
4 Bone in skin on chicken Breasts
8 oz Bourbon
2 Peaches, peeled, seeded, diced and, pureed
2 oz Malt Vinegar
4 oz Brown Sugar
½ tsp Kosher Salt
1 tsp Black Pepper
1 tbsp Corn Starch
1 Tbsp Water
As Needed Vegetable Oil
As Needed Water

Method

1. In a sauce pan combine; bourbon, malt vinegar, brown sugar, peach puree, salt, pepper.
2. In a separate bowl combine cornstarch and water
3. Bring the sauce pan to a low boil, add cornstarch mixture, and then reduce to a slow simmer. Leave uncovered.
4. In a sauté pan add oil to cover the bottom and bring to medium high heat.
5. Sear the chicken breasts, skin side down first, and then flip to other side. 3-4 min each side.
6. After time for the second side is up, turn heat to medium low and add ½ of the sauce mixture. Leaving the other ½ to simmer and reduce to sauce consistency.
7. Let the chicken simmer in the sauce until done. Times will vary, but another 5-7 minutes should do it.
8. Remove the chicken from the sauce and place on serving dish; pour the sauce from the pan over the top. Enjoy!

Louisville Slugger

In a rocks glass add
1. ice as you see fit
2. 2 fingers of bourbon
3. Equal parts sweet tea, lemonade, lemon-lime soda
4. Garnish with mint sprig.

Brad Johnson is a classically trained chef and culinary rebel. His knowledge of classic French technique is often shunned in favor of his deeply rooted passion for Southern technique. Brad has built his reputation on food that is familiar yet unique as well as his trademark for never being ordinary. Brad is also the author of "Kitchen Conversation," an irreverent look at food and cooking.