Freezer Cooking: ‘Bourbon’ ChickenBy KerryAnn
Why are Fridays becoming my ‘should have known better’ days? I got up this morning with all intentions of having this dish cooked, photographed and posted by 10am with the extra going straight into the freezer. Instead, this day has fallen hilariously apart. If it could malfunction, it has. If it could fall, break, hit the ground at exactly the wrong moment, it did. Spectacularly. And I’ve managed to laugh through the whole thing. Better late than never, right?
This is ‘Bourbon’ Chicken. It doesn’t really have any bourbon on it, just a rich sauce. If you frequented Chinese restaurants at the mall in your pre-traditional foods days, you’ll likely know this dish and love it. This is my go-to, can’t fail, makes-’em-all-happy dish. I serve it to company, I make it when the family needs comfort food or a morale boost. Try it and it will become one of your family favorites, too. I love it served over rice with sauteed kale or broccoli on the side.
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2 Tbs coconut oil
1 lb boneless chicken, any type, cut into bite size pieces
½ cup chicken stock or concentrated chicken stock
1/3 cup rapadura or sucanat
¼ cup apple juice or freshly pressed apple cider
¼ cup tamari, coconut aminos or soy sauce
2 Tbs ketchup
1 Tbs apple cider vinegar
1 garlic clove, pressed
¾ tsp red pepper flakes, optional
¼ tsp fresh ginger, grated
In a large skillet, heat the oil over medium heat and cook the chicken until browned. Remove the chicken and add remaining ingredients. Stir until rapadura is dissolved. Return chicken to the pan and bring to a hard boil. Reduce heat and simmer for 20 minutes.
If desired, you may thicken the sauce at the end of the cooking time with ½ – 1 tsp arrowroot powder or 2-3 tsp cornstarch mixed into a little water. Whisk into sauce and stir thoroughly. Return to a simmer and serve.
To prepare this dish for the freezer: Double or triple this dish and follow the directions through simmering for 20 minutes. Cool the dish and freeze it. When you wish to serve it, bring it back up to temperature, add the arrowroot or cornstarch slurry, return to a boil and serve.
This post is also part of the following carnivals:
Make Your Own Monday, Monday Mania, Mangia Monday, Homemaker Monday, Hunk of Meat Monday, Tempt My Tummy Tuesday, Fat Tuesday, Made From Scratch Tuesday, Real Food Wednesday, Gluten Free Wednesdays, What’s Cooking Wednesday, These Chicks Cooked, We Did It Wednesday, Pennywise Platter, Simple Lives Thursday, Full Plate Thursday, It’s a Keeper, Creative Juice, Things I Love Thursday, Fight Back Friday, Fresh Bites Friday February, Allergy Friendly Friday
- Gluten-Free Wednesday: Is the Gluten-Free Diet Complicated?
- Man Food: Chicken Mole Wings For the Super Bowl
- National Apricot Day: Curried Honey Mustard Chicken
- Bone Broth Marathon: Crock-Pot Potato Wedges
- Get Real: The Sugar-Free Day After- Honey Mustard Chicken Thighs
- Bone Broth Marathon: French Chicken
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KerryAnn Foster runs Cooking Traditional Foods, the longest running Traditional Foods Menu Mailer on the internet, now in its seventh volume. KerryAnn has eleven years of traditional foods experience and is a former Weston A. Price Foundation chapter leader. Read about KerryAnn’s journey to health through multiple miscarriages, celiac disease, food allergies and intolerances, obesity, adrenal fatigue and heavy metals.
Founded in 2005, CTF helps you feed your family nourishing foods they will love. With two choices of Menu Mailers, multiple eBooks, Print Books and video-based classes, KerryAnn makes traditional foods easy, accessible, affordable and family friendly for everyone.
KerryAnn founded Nourished Living Network, a network for traditional food and natural living bloggers, in 2011. NLN provides support, publicity and networking opportunities for bloggers all across the traditional foods spectrum. Our Recipe Gallery features recipes from the fifty member blogs and growing.