Cant go wrong with a chicken thats double drunk
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon sesame seeds
- 6 chicken tenderloins
- 1 cup frozen peas
- 1/4 teaspoon white pepper
- 12 pearl onions (fresh or frozen)
- 8 sun dried tomatoes
- 1/4 cup bourbon
- 1/2 cup port wine
- 1 clove garlic pressed or finely chopped.
- 1 pinch black pepper make it a good pinch
- 1/2 teaspoon sugar i use sugar in the raw
- Carbohydrate 91.658733805395 g
- Cholesterol 50.6609374972138 mg
- Fat 21.678774789217 g
- Fiber 16.585825353056 g
- Protein 25.1131075333088 g
- Saturated Fat 6.95706912464565 g
- Serving Size 1 1 Serving (944g)
- Sodium 739.269007908456 mg
- Sugar 75.0729084523389 g
- Trans Fat 3.06336170821766 g
- Calories 765 calories
Step-by-step
- In a large pan, sauté onions in olive oil for about 5 minutes until golden browned
- Add sun dried tomatoes and sauté for 1 minute
- Place chicken, all spices, sesame in a ziplock and mix well to cover chicken.
- Turn flame to high.
- Make a clearance in the pan and cook chicken until brown film form, a couple of minutes each side, adding garlic midway.
- Add bourbon, let boil and flambe’
- Add port, cook for one minute and add peas.
- Let reduce a bit 1-2 minutes until sauce thickens a bit.
Controlling heat zones in a single skillet prevents aromatics from burning while proteins develop proper fond. Pearl onions require five minutes in olive oil over medium heat to soften fully without scorching their natural sugars. Sun-dried tomatoes join the pan for exactly sixty seconds, releasing their stored oils into the fat before the chicken enters. Pounding chicken tenderloins ensures even thickness, allowing them to brown in two minutes per side without overcooking the interior.
Managing Alcohol and Fond
Deglazing with high-proof spirits demands deliberate temperature management. Turning the flame to high before introducing a quarter cup of bourbon creates rapid vaporization necessary for a clean flambé. Introducing half a cup of port wine immediately after requires a one-minute boil to cook off raw ethanol notes before frozen peas enter the pan. Adding minced garlic midway through the protein searing phase prevents the sulfur compounds from turning bitter in scorching oil. Swapping white pepper for black changes the visual presentation and pungency, though white pepper offers a sharper, more immediate heat that disperses evenly through the sauce.
Reduction and Thickening Dynamics
Starch-free reductions rely entirely on sugar and natural pan residues to achieve body. Simmering the mixture for one to two minutes concentrates the liquids until the sauce coats the back of a spoon. Using frozen peas directly from the bag provides a temperature shock that cools the pan slightly, arresting the reduction just before the sugars caramelize into bitterness. Storing leftovers in an airtight container for up to forty-eight hours allows the port and bourbon notes to deepen further into the protein fibers.
