I was reading about Rachael’s return to Austin and the SXSW party coming up and it inspired me to try one of the dishes from last year-the Cornbread-Topped Bourbon BBQ Chicken. I thought this looked easy and frankly, not something I would normally make, so I decided to give it a try.
First you essentially make your own BBQ sauce. This immediately made me think about the summer coming and all the grilling we do and the store bought BBQ sauce we get. It’s so easy to make your own. Its like salad dressing in that sense. So you saute onions, garlic and eventually tomato paste and smoky paprika (I had none so I used sweet paprika and cumin). Then you add freshly squeezed orange juice and chicken stock. You saute the chicken pieces separately and after the sauce thickens and the chicken browns, you mix them together, add some orange zest and bourbon and light the whole thing on fire (off the heat please). You cook off the alcohol and simmer for a bit. Meanwhile, you make 2 boxes of Jiffy cornbread, add shredded cheddar and sliced scallions and assuming you are using an oven proof skillet, you top the chicken with the cornbread batter and stick the whole thing in the oven for 15 minutes and voila, it’s done!
I did not have a cast iron skillet so I transferred it to a Bubble and Brown before I added the cornbread and then stuck it in the oven.
This dish is delish. My 6-year old loved it. My son wouldn’t look at it. My husband devoured it. The only thing I would change if I make it again is the cornbread. I would make my own next time only because I find Jiffy to be a little too sweet. Otherwise, this dish was an easy and different meal. It reminded me of a Shepherd’s Pie in a funny way. Try it!