TASTIC SPICE CHICKEN WITH BOURBON LEEK SAUCE
INGREDIENTS
- 5-6 chicken thighs, bone in
- Tastic Original*
- 1 medium leek, washed and cut into ½ pieces (white and light green parts)
- NOTE: Peel apart layers of leeks and wash thoroughly as leeks tend to have a lot of grit.
- 1 cup favorite red wine or favorite alcohol (I used Jim Bean Spiced Cinnamon Whiskey)
- 1 cup stock (vegetable or chicken)
- 2 tbsp butter
DIRECTIONS
- Wash chicken thighs, wipe with a paper towel. Generously sprinkle Tastic over both sides of chicken thighs. Set in fridge for 30 minutes or overnight and allow to air dry a bit.
- Preheat oven to 375.
- In a large nonstick skillet add 2 tablespoons of oil and heat over medium high heat. Add chicken (skin side down first) one piece at a time. Be careful not to just drop in chicken, the pan is hot and oil can pop.
- Sear on skin side for 3-4 minutes, occasionally pressing back of chicken to ensure skin is in full contact with pan. Once skin as crisped, flip and sear for 2 minutes more. Transfer to foiled baking sheet and place in over 30-35 minutes. When knife inserted in chicken and juices run clear, the chicken is done.
- In the skillet you cooked the kitchen in turn back on heat to medium high. Add leeks and sauté 3-4 minutes until tender.
- Add in alcohol of choice and reduce by half. When reduced, add in stock and reduce by half again.
- Turn heat to low and add in butter and stir until melted.
- Transfer chicken to serving tray and pour leek sauce over the top. Serve!
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