Garlicky Bourbon Chicken

• Meat

  • 2 lb Chicken thighs, bone-in skin-on

• Produce

  • 6 Garlic cloves
  • 1 Onion, large
  • 2 tbsp Parsley
  • 1 cup Peas, frozen

• Canned Goods

  • 2 1/2 cup Chicken stock, low sodium

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Dairy

  • 2 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1 cup Bourbon

Found on delish.com

Ingredients

• 2 lb. bone-in chicken thighs, skin on
• kosher salt
• Freshly ground black pepper
• 2 tbsp. unsalted butter
• extra-virgin olive oil
• 6 garlic cloves, minced
• 1 large onion, sliced
• 1 c. bourbon
• 2 1/2 c. low-sodium chicken stock
• 1 c. frozen peas
• 2 tbsp. chopped parsley

Directions

• In a large cast iron pan over medium-high heat melt 1 tablespoon butter and 1 tablespoon olive oil. Dry chicken thighs with paper towels and season with salt and black pepper.Sear chicken skin side down until golden brown, about 5 minutes, flip for 2 minutes and transfer to a plate.Add remaining butter and sauté garlic and onions until softened, about 3 minutes. Add bourbon and chicken stock, simmer for 5 minutes. Season with 1 teaspoon salt and 1/2 teaspoon black pepper and add back chicken skin side up. Simmer until chicken is cooked through and sauce is thickened, about 15 to 20 minutes.Just before serving add peas, cook until warmed through. Garnish with parsley and serve immediately.