by Franky Vivid

I need someone to settle a dispute…

One for the dish, two for me, one for the dish…

Wild Cherry – the Firecracker of Bourbon Street. I used bourbon in this chicken. See the connection?

A couple nights ago I was trying to figure out what to make for dinner.  I knew the protein would be chicken and I knew I wanted to use my ol’ buddy, Wild Turkey 101.  So, I did a little experimenting and, besides the fact that my plating looked like something out of a 1960′s cookbook, it turned out quite lovely.  I enjoy cooking with Turkey 101 because it kicks harder than the usual Evan Williams or Maker’s Mark bourbons.  Thus, it’s nickname – the Kickin’ Chicken.

You can also do this with chicken strips. CHICKEN STRIPS! Get it?

Which brings me to the dispute.  See, I think my recipe should be called Kickin’ Chicken Chicken.  Funny, right?  But mL’ thinks that it’s funnier to call it Turkey Chicken, which I agree has merit.  So rather than divide our household over this very important issue, I’ve decided to let you decide.  Vote in the poll below to name this dish, or suggest a name of your own.

As yet unnamed Chicken Dish (made with Wild Turkey 101) and Creole Rice

Chicken Ingredients

2 Boneless, Skinless Chicken Breasts
6 Tbsp Wild Turkey 101
1/2 c. Dijon mustard
2 tsp Worcestershire sauce
1/4 c. soy sauce
1/2 c. brown sugar
1/2 c. minced onions

Creole Rice Ingredients

Rice
Butter
Creole Seasoning (Spice House King Creole)
Black Pepper

preparation:

Cook rice according to directions and refrigerate for at least 3 hours.  For marinade, combine all chicken ingredients in a large glass bowl and stir to mix well.  Add chicken breasts.  Make sure chicken is covered with the marinade, cover with well fitting lid and refrigerate for at least 4 hours (overnight is better).  Turn the breasts occasionally to make sure they are evenly marinated.

cooking:

Preheat oven to 400 degrees.  Remove chicken from refrigerator and drain most of the marinade into a small skillet or saucepan.  Place lid back on bowl and place chicken in oven for 20-25 minutes.  Meanwhile, heat butter, creole seasoning and black pepper in a small skillet or saucepan over medium/high heat for about 3 minutes.  Add the rice and “stir fry” to cook through.  A little extra frying will add some nice crispiness to the rice.  Reduce the marinade by half over medium heat.

plating:

Manhattan: Steve Carrow’s recipe, ingredients left over by JD Oxblood from New Year’s, Bulleitt Rye a gift from Jeffrey Kokonuts (Kalani’s main man).

Glaze the chicken with the reduced marinade sauce and place in a bed of creole rice.  Optionally, you can do what I did and plate them side by side with a dinner role, like they did in the 60′s…make a Manhattan and watch some Mad Men.