Bourbon Street Chicken

Slow Cooker or Pressure Cooker Chicken in a Sweet & Savoury Sauce

Tender chicken thighs cooked in a sweet and savoury sauce with garlic, ginger, soy sauce and brown sugar. Includes both slow cooker and pressure cooker instructions.

Servings 5

Prep 10 min

Cook 4 hr

Total 4 hr 10 min

Difficulty Easy

Niki's Notes

If I was told I could only eat one dish for the rest of my life, this would be the one I would choose. How all these ingredients mix together to create the most amazing tasting sauce is some kind of wizardry!
Bourbon Street Chicken is thought to take its name from New Orleans' famous Bourbon Street, although some recipes also add a splash of bourbon whisky. Mine does not, although if you wanted to add some then replace up to 30ml of the apple juice with 30ml bourbon (2 tablespoons) - any more and it would just taste like whisky-flavoured chicken.
It is another recipe (along with my Creole Gumbo) that makes me want to book a flight to New Orleans immediately. Preferably with a very large appetite.

Ingredients

Chicken

680 g Chicken thighs (About 1½ pounds)

Sauce

2 cloves Garlic minced

1 tsp Fresh ginger minced

60 ml Apple juice (Use 3 tbsp (45 ml) for pressure cooker)

⅓ cup Dark brown soft sugar packed

30 ml Ketchup

15 ml Cider vinegar

60 ml Soy sauce

Red pepper flakes (To taste) - optional

Green onions chopped (For garnish) - optional

1 tbsp Cornstarch (Optional, for thickening) - optional

Method

Slow Cooker

Mix the sauce Combine the garlic, ginger, apple juice, brown sugar, ketchup, cider vinegar and soy sauce in a bowl until well mixed.

Add to slow cooker Place the chicken thighs into the slow cooker. Pour over the sauce and turn the chicken to coat evenly.

Cook Cover and cook on high until the chicken is tender.

Slow cook: 240 min

Serve Sprinkle with red pepper flakes and chopped green onions before serving. Serve with steamed rice if desired.

Pressure Cooker

Pressure cook Use 3 tablespoons of apple juice instead of 1/4 cup. Cook on high pressure for 10 minutes.

High pressure: 10 min

Release pressure Allow a natural pressure release for 5 to 10 minutes, then manually release any remaining pressure.

Natural release: 5 min

Optional Thickening

Thicken the sauce Remove about 1 cup of the cooking liquid and whisk it with the cornstarch in a small saucepan. Bring to the boil until thickened, then stir the sauce back into the chicken.

Recipe from https://thyme-with-niki.uk