Bourbon-Laced Tipsy Chicken with Peaches

Southern Living
4 servings


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4 bone-in chicken breast halves
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons butter or margarine
1 large onion, diced
1 teaspoon paprika
1 1/2 cups chopped green onions
1/2 cup orange juice
2 tablespoons bourbon
1 cup chopped fresh peaches
Dash of ground nutmeg


Sprinkle chicken breast halves with salt and pepper, and arrange in a 13- x 9-inch pan. Set aside.

Melt butter in a skillet over medium heat; add onion, and saute 5 minutes or until tender. Stir in paprika. Add green onions, reserving 1 tablespoon; cook, stirring occasionally, 4 minutes.

Spread onion mixture evenly over chicken; drizzle with orange juice and bourbon.

Bake at 400° for 50 minutes, turning occasionally and basting with pan drippings. Top with chopped peaches, and sprinkle with nutmeg. Bake 15 more minutes or until chicken is done; transfer chicken to a serving dish. Drizzle with pan drippings, and sprinkle with reserved green onions.

Created date

December 2000