With the change in the weather, I start thinking about soulful warming comfort foods and my Jack Daniels Apple Butter Chicken certainly fits into that category of deliciousness!
You may have seen my apple butter pizza that I shared on my blog. I thought that pizza rocked and that blending apple butter with tomato, was a stroke of genius! But what it also did was started me thinking about other ways to incorporate apple butter into my cooking and that’s how I came up with my Apple Butter Chicken.
Mama Jeanette taught me how to listen to food, she would tell me “sonny boy, a dish will tell you what it wants if you give it a chance, you just have to open up your mind and listen”. As usual, she was right, and teaching me to listen was the greatest gift anyone could have ever given me.
So as I’ve done so many times before, I simply took a deep breath closed my eyes, and imagined myself making the dish. And as I begin building the dish, and combining the flavors, it all came together……..
The flavors in this dish flowed together seamlessly, with the saltiness of the chicken stock, complementing the sweet flavors of the apple butter, carrots and caramelized leeks. Add that to the perfectly seared chicken thighs, the still crunchy apples and of course the tangy flavor and aroma of Jack Daniels and my friends you have heaven on a plate! What a perfect dinner for those cool fall nights……..I mean what’s better than comfort food on a cold autumn night.
If you don’t want to use alcohol in your cooking you can replace the Jack Daniels with Dr. Pepper or your favorite root beer.
If you enjoy restaurant-style dishes made with poultry, you’re going to love these!
Jack Daniels Apple Butter Chicken
Ingredients
- 12 oz chicken thighs boneless skinless
- 1 oz extra virgin olive oil
- 1 tablespoon butter
- 1 large firm sweet tart apple cored, skin on and sliced, I used Honey crisp
- 2 medium carrots peeled and sliced on a bias
- 1 large leek sliced
- 1 teaspoon brown sugar
- 1 cup chicken stock
- 1 cup apple butter
- 2 oz Jack Daniels
- 1 tablespoon butter
- sea salt and pepper to taste
Instructions
- Add olive oil and butter into a large skillet and allow the pan to get hot
- dredge chicken things in flour seasoned with sea salt and pepper
- Add floured chicken thighs, leeks and carrots sprinkle with brown sugar,
- Sear chicken and allow it to get good color while leeks and carrots caramelize (about 5 minutes). Turn the chicken over to cook the other side for 3-4 minutes.
- Add bourbon and allow alcohol to cook off
- Remove chicken and vegetables from pan.
- place chicken in a baking pan and put it in a preheated 325-degree oven while making the sauce. It will be in the oven for the 10 minutes it takes to finish the sauce.
- Add chicken stock, and apple butter, blend together and turn down the heat to low, allow sauce to reduce until it thickens up (about 5 minutes)
- Return the vegetables to the sauce, add the apples, and remaining butter.
- Season with black pepper and sea salt if necessary (salt will enhance the flavor of the apple butter)
- Divide between two plates and place the seared chicken thighs on top of the veggies and sauce.
- Serve with roasted potatoes and enjoy!
Miss @ Miss in the Kitchen
Nothing short of amazing!
Jenny @ Savour the Senses
This sounds so great, I was actually just thinking of making a dish with whiskey but i didn’t have any pork, which was what I wanted to use. You have given me new inspiration! =)
Laura @ Family Spice
Oooh! Loving your creative process and what a fabulous creation you concocted! I would love to dive into this dish, head first!
Dara
This dish look fabulous. I especially like reading about your process, which is fascinating. I think this recipe is a winner!
Larry
Brilliant Dennis – careful not to hurt our arm on this one either :-). I’ve tried to be a fan of apple butter on toast, biscuits, etc. but just can’t seem to get there – however, in the dish I believe I could.
Carol
Chef, I made this dish tonight. It was easy to prepare, the chicken was flavorful and tender, and the sauce was delicious. I served it with wild rice mixed with some cranberries and toasted pecans to compliment the apple flavor. Thank you for the recipe which now resides in my ‘favorites’ file.
Chef D
Hi Carol
thank you so much for trying my dish and I’m so happy to hear that you enjoyed it! Your side dish sounds like the perfect accompaniment to this delightful fall dish!
Cheers
Dennis
Minnie@thelady8home
Chef, this looks mouthwatering. Delicious!
Lynn
What I really like about this dish is it’s quick and on the healthier side. I live 40 minutes from an area called Apple Hill. You can guess what’s there right about this time of year. I need to make a trip to purchase several pounds of apples to make apple butter. Yes, I know I can purchase it from Musselmans but I’m one of those food preserving and canning types!
Jess @ Floptimism
“sonny boy, a dish will tell you what it wants if you give it a chance, you just have to open up your mind and listen” I absolutely love this. It makes me realize how much more often I should just stop and be in the moment of cooking.
Dana @ This Silly Girl's Life
Looks great, wow!
Debra
The photo’s made my mouth water. The ingredients list made it a must make!
Candace
I would have never thought of putting all of these wonderful flavors together. This looks sooo good, Chef! I’m definitely going to be making this one. Yum!
Betty Ann @Mango_Queen
What a coincidence! I was just staring at my own jar of apple butter in the ref. and was wondering what to make with it. Thanks for giving me this great recipe idea. I must try this ! Off to get the chicken in the freezer now. Happy Mon., Chef Dennis 🙂
RavieNomNoms
Ok so, I am saving this and it is going to be made SOON. It looks amazing CHEF! WOW
Laura (Tutti Dolci)
Oh, I love this dish, Chef! Just from your description I know it’s delicious and your Jack Daniels-Apple Butter sauce sounds divine!