Bourbon Mustard Chicken Recipe

Series Summary

Chicken to the left. Chicken to the right. Chicken all day long. Chicken into the night. Yes indeed chicken is ever present around the clock where ever you may go. Looking up at you from frozen dinner packages, down on you from billboards and back at you from huge produce trucks packed with a hundred of their best friends. The real question in this omni-chicken world is how to distinguish your culinary encounter with this clucking cuisine, how to make your chicken dinner better than the rest. For the solution, we turn to Chef Sven Robinson. In this free culinary video series, an expert chef will teach you how to make bourbon mustard chicken with garlic and thyme marinated vegetables accompanied by cheesy sage mashed potatoes. Get tips on safe chicken preparation, seasoning, and cooking. Learn how to properly steam both frozen and fresh vegetables, and see how easy it is to prepare a variety of sauces. Best of all, learn how to make this mouthwatering meal in less than an hour using simple ingredients and only a few pots. Get ready for date night with this romantic boozy chicken recipe.

Video Transcript

"Today we're going to be making a chicken dish. What we're going to do is we're going to salt and pepper our chicken, we're going to saute it and then we're going to be adding a little bit of white wine, and once that's done we'll be adding some bourbon and some Dijon. There will also be a little bit of onion in that. With that we're going to be taking some vegetables. We're going to be taking some frozen corn, some frozen peas, and some frozen green beans. We're going to take a fresh head of broccoli and we're going to steam all those. Once they're done steaming we're going to remove them from the heat and we're going to be cutting up a tomato and then we're going to be making a garlic pine sauce. Now in that sauce we're going to be adding just a little bit more white wine, some sugar, some red wine vinegar and some hot sauce and then we'll re-add our veggies to that to coat them and we'll put them on the plate, and for our starch we're going to be making mashed potatoes. So we're going to be cubing and boiling our potatoes, then when they're done we're going to be taking that out. We will go ahead and cut up some sage. We're going to boil that with some butter and some milk. We'll add it to our mashed potatoes. We'll add some grated cheddar and we'll put that in a casserole dish and bake it until it's nice and bubbly."