This is a variation of a recipe I found in Every Day with Rachael Ray magazine. It’s a bit time consuming, but makes enough to have leftovers the next day (or to take to work for lunch–it freezes and reheats well). My favorite part is lighting the bourbon on fire–Robby and I turn off the lights in the kitchen and watch the flames!
- 2 Tbsp. extra-virgin olive oil
- 1 c. of your favorite barbecue sauce
- 2 1/2 lbs. boneless, skinless chicken breasts, chopped into medium-sized chunks
- 3/4 c. bourbon
- 4 scallions, thinly sliced (optional; I usually leave these out)
- 1 c. shredded cheddar cheese
- 2 8.5 oz. boxes of corn muffin mix (I use Jiffy brand), mixed according to package directions (usually requires adding milk and eggs)
- Preheat oven to 375°.
- In a cast-iron (or other oven-proof) skillet, heat the olive oil over medium-high heat. Add the chicken and cook until golden-brown (approx. 8 minutes). You’ll be baking the chicken later, so it’s ok if it’s still a little pink in the middle.
- Pour the barbecue sauce over the chicken and stir.
- Drizzle the bourbon on top, and move the pan off the burner. Light the alcohol with a match, and return the pan to the burner. Continue to cook until the flames burn out.
- Fold the cheese and scallions (if using) into the cornbread batter, and spread over the chicken mixture in the skillet.
- Put skillet into the oven and bake until the cornbread is golden brown (approx. 30-35 min.).