Braised Bourbon Chicken with Red Beans and Wild Rice

A dutch oven meal! Do you like throwing everything in one pot and end up with a delicious dish? Well, this one’s for you! With a little preparation, this meal basically makes itself. You can vary this recipe to suit your tastes, it’s not very spicy, so if you like a kick, add extra blacken or cajun seasoning to the rice; bell peppers and mushrooms would be a welcomed addition; or use your favorite type of beans instead.

 

Amount             Ingredients

8-10 pieces      Chicken, bone-in with skin, 8 pieces make up a whole chicken, but if you’ve got 10, use them

3 Tbls                  Blacken Seasoning, make sure it’s gluten and corn free, could substitute Cajun seasoning

1/2 cup              Buckwheat flour

2 tsp+1 tsp       All-purpose seasoning (2 tsp sea salt, 1 tsp black pepper, 1 tsp garlic, granulated)

2 tsp                   Ghee or Clarified butter

1 tsp+ 1 tsp      Olive oil, extra virgin

1 each                 Onion, white, medium chop

7 cloves            Garlic, whole or halved

1/2 cup              Bourbon

1 cup                   Wild Rice, Lundberg organic

1 cup                   Red beans, cleaned and cooked (or use one can full, rinsed well)

3 cups                Chicken stock

 

Steps

1. Season the chicken pieces all over, allow to sit for 15-20 with season in order to soak up the flavor

2. Place the dutch oven over medium high heat, add the butter and first teaspoon of oil

3. Mix the all-purpose seasoning with the flour, then dredge a piece of chicken and place skin side down in the dutch oven, repeat, you should be able to place 3 or 4 pieces of chicken in at once in a 6 quart dutch oven, don’t over-crowd or it will not brown correctly

4. Once chicken skin releases from the pan and has become golden brown (about 3-4 minutes), turn over cook one more minute, then remove and finish the other pieces of chicken, repeat process

5. After removing chicken and setting aside, pour the remaining oil into the dutch oven

6. Add onion and garlic (this is the point to add the peppers and mushrooms if wanted), saute for about 3 minutes or until translucent

7. Pour in the Bourbon, simmer for about 3 more minutes to cook off the alcohol and concentrate the flavors

8. Add the rice, beans & chicken stock (add the additional blacken seasoning now if you want an extra kick), stir

9. Place the pieces of chicken back in the dutch oven, skin side up, push down into the rice

10. Put the lid on and put the dutch oven in the oven at 350 degrees for about 2 hours or less, when the rice soaks up the liquid and meat falls off the bone, you are ready to serve

 

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