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GLAZED CHICKEN WITH PEPPERS & TE BOOZE THYME CHERRIES

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Description

Booze Glazed Chicken

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Nutrition

Ingredients

3 lbs boneless chicken cut into bite size pieces
1 green bell pepper, diced
1 yellow bell pepper, diced
1 red bell pepper, diced
1 medium onion, diced
2 jars TE Booze Thyme Cherries
4 Tbsp unsalted butter
3 Tbsp packed brown sugar
1 Tsp red pepper flakes
Salt & pepper (a good quality Cajun spice can be used for more kick)
Olive oil
* Click to ingredient to choose one

Directions

1
Pat chicken dry and season with salt and pepper.
2
Heat 1 tablespoon oil in large skillet over medium high heat until almost smoking.
3
Add chicken and cook until well browned all over. Transfer to platter and set aside.
4
Reduce heat, add half of butter, onion and bell peppers. Cook until onions are clear.
5
Add Booze Thyme Cherries and brown sugar.
6
Increase heat and cook until a slightly thickened glaze is created. Be sure to scrape any browned bits up while sauce is cooking.
7
Remove from heat and whisk in remaining butter and red pepper flakes.
8
Season with salt and pepper to taste.
9
Return chicken and any accumulated juices to skillet, simmer on low and gently toss chicken until glaze has coated it.
10
Serve over steamed rice.