I actually just threw this together one day when trying to come up with an idea for these chicken thighs I had to cook. I had never really cooked much with reduced liquor, but after seeing a few other unrelated recipes, I figured I would give it a shot. Believe me, I am glad I did because this dish came out incredible!!

Ingredients:

• 5-6 Chicken Thighs
• Olive Oil
• 1 cup Southern Comfort Liquor
• 1 cup chicken stock
• Salt
• Pepper

Preheat oven to 350.

In a large skillet (preferably one that is safe for the oven), add enough olive oil to coat the pan. About two tablespoons should work. Heat the pan to med-high. While you wait for the oil to heat, salt and pepper the skin side of the chicken thighs. When the oil just starts to smoke, add the chicken thighs skin side down. Salt and pepper the bottoms of the thighs while the skin side is frying. Fry the skin side until brown, about 4-5 minutes. Thighs are high in fat, so it may take a little longer for them to brown up.

Turn the thighs and brown the bottoms for about 4-5 minutes.

Remove the thighs from the pan, and drain out all the oil and fat. Add about a tablespoon of oil (just enough to barely coat the pan) add chicken back to the skillet and place into the oven for 30 minutes or until done. If your skillet cannot go into the oven, then set the skillet aside (do not clean), and put the chicken on a lightly greased baking sheet instead.

After the chicken is done, remove it from the skillet (careful, the pan is very hot!). Drain out the fat and oil.

Here comes the tricky part. You should take caution with this.

Add the cup of Southern Comfort to the skillet on med-high heat. Light the liquor on fire with a grill lighter or if you know how, with the stove (gas stove). Be careful not to burn yourself here. I recommend a grill lighter because you can light the liquor without putting your hand over the skillet. The flames will probably rise about 1 – 2 feet so use caution! You should probably keep the skillet off of the stove burner while the alcohol burns off as the heat from it will make the flames go higher.

Once the flame goes out, place back on the burner and using a wooden spoon, scrape the bits off the bottom of the pan (deglaze the pan). Add the chicken stock and reduce (boil off) about 50% or to desired sauce consistency.

When serving the chicken thighs, pour the sauce over the chicken.

The sauce will have an almost honey taste to it. There will be no alcohol left in the dish since you burned, and cooked it off, so it is safe for children.

Enjoy!