Bourbon Walnut, pistachio Chicken paired with Bianchi Petite Sirah

INGREDIENTS:

• ½ cup finely chopped nuts NOTE: You can use any nuts you have that you like, the recipe calls for pecans, I used a mix of raw walnuts and shelled pistachios
• ½ cup dry plain bread crumbs or plain panko bread crumbs
• 4 Tbsp, unsalted butter, melted
• ½ tsp kosher salt
• 6-8 skinless, boneless chicken thighs
• 2 Tbsp light OR dark brown sugar
• 2 Tbsp stone ground mustard
• 2 1/2 tablespoons bourbon whiskey NOTE: I used Certified Evil from Brickway Brewery & Distillery
• 1 Tbsp soy sauce
• 1 tsp Worcestershire sauce
• 4 Tbsp unsalted butter, chilled and cut into small cubes
• ½ cup sliced green onions NOTE: I used Fresh Chives
• Additional chopped nuts for garnish

DIRECTIONS:
Step 1: Stir together the pecans, bread crumbs, 2 tablespoons butter and kosher salt. Spread the mixture out on a plate. Press the chicken into the mixture to coat on both sides.
Step 2: Heat 2 tablespoons of butter in a large skillet over medium heat.
Step 3: Place the coated chicken in the pan, Cover, turn once halfway through cooking, about 8 min. Uncover pan and cook about 6-8 min more until nicely browned and chicken meat is cooked through or when thermometer inserted into the thickest part registers at least 165 degrees F.
Step 4: In a small saucepan, whisk together the mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in 4 Tbsp of cold unsalted butter one piece at a time. Do not return to the heat.
Step 5: Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion/chives and additional chopped nuts if desired.

Paired with Bianchi Petite Sirah
Adapted from All Recipes Spring 2023

Bourbon Walnut, pistachio Chicken paired with Bianchi Petite Sirah

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