Chef Spencer Williams from Hook and Barrel Restaurant shows how to make baked chicken with whiskey cream sauce, featuring pan-seared chicken, caramelized apples and onions, a creamy bourbon sauce, and Carolina Gold rice, all finished with a choice of fresh garnish.
Baked Chicken with Whiskey Cream Sauce
- Prep chicken pieces by seasoning and pan-searing skin-side down until golden.
- Bake chicken in the oven at 450°F for 10–12 minutes until cooked through.
- Caramelize onions and apples in the same pan, adding a pinch of salt.
- Make the sauce by deglazing the pan with bourbon, then adding chicken stock and reducing by half; stir in cream and combine with part of the caramelized onions and apples.
- Serve by plating chicken over Carolina Gold rice and topping with the whiskey cream sauce; garnish with remaining apples, onions, and green onion or parsley.