At the end of the day last Friday, with my body aching from two full days in the yard, I once again went a more simple route for the three of us at the dinner table. Named not because bourbon is an ingredient, but supposedly because it was developed and perfected by a Chinese cook on Bourbon Street in New Orleans, the dish I piloted that night is called Bourbon Chicken.
We decided it was pretty darned good.
"Bourbon Chicken," by LinMarie. From Food.com.
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