Dishes We Love: Maker’s Mark Braised Chicken with Apples and Herbed Polenta

[ 0 ] March 20, 2013 |

image001-002*Spring is here! Today is the official beginning of Spring according to the calendar so to usher out the old with the new, I decided to post this recipe.  The last of the winter dishes is here and from here on out we’ll focus our attention on salsa’s, pasta salads and light comfort foods.  Enjoy, Johnna

*Recipe’s Courtesy Chef James Briscione

Maker’s Mark Braised Chicken with Apples

1 tablespoon vegetable oil

8 boneless, skinless chicken thighs

1 cup onions, chopped

1 golden delicious apple, chopped

½ cup celery, chopped

4 cloves garlic, crushed

1 cup bourbon

3 cups chicken stock

1 tablespoon butter

2 golden delicious apples, peeled, cored and cut into wedges.

  1. Heat the oil in a heavy bottom pot. Season the chicken thighs well with salt and pepper and sear to golden brown on both sides.
  2. Remove the chicken from the pan and add the onions, apple, celery and garlic. Cook over a medium flame until the onions are tender and lightly browned.

Turn the heat off the pan and add the bourbon. Carefully flame the bourbon and boil until reduced by half. Return the chicken to the pan, and add the chicken stock.

  1. Bring the stock to a simmer, cover the pan and place in a 350? oven for 45 minutes.
  2. While the chicken is in the oven, sauté the apples in butter until tender and lightly browned.
  3. After 45 minutes, remove the chicken from the oven. Strain the liquid and discard the vegetables. Put the liquid back on the stove and reduce by half. Just before serving, return the chicken to the reduced sauce. Garnish with sautéed apples. Serves 4.

Herbed Polenta

2 cups chicken stock

2 cups milk

1 bouquet garni (parsley stems, fresh thyme and bay leaf tied in a bundle)

1 head garlic cut in half

3/4 cup yellow polenta or grits

2 tbsp butter

¼ parmesan cheese

2 tablespoons minced parsley

  1. Combine the milk and stock in a medium saucepot. Add the bouquet and garlic, bring the mixture to a boil. Cover and turn off the flame. Set aside for 30 minutes to infuse the herbs into the liquid.
  2. Remove the herbs and garlic, return the mixture to a boil. Whisk in the polenta.
  3. Simmer, stirring often until tender and thickened. Finish by seasoning with the butter and parmesan. Remove from the heat and stir in the parsley.

image003-001*Chef Briscione has worked at New York City’s famed Restaurant Daniel and has won Food Network’s Chopped and Chopped Champions Tournament, becoming the show’s first 2 –time champion. He co-authored “Just Married and Cooking,” a cooking and lifestyle entertaining guide with his wife, Brooke Parkhurst, which developed into a website offering recipes, tips and cooking classes. He currently teaches at the Institute of Culinary Education in New York City.

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Category: chicken, Food.Fun.Stuff., main dish, side dish

About the Author ()

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.

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