June 4: Pan Roasted Chicken with Peach and Bourbon Glaze

Right now, you would not believe the smells that are coming from my kitchen. You really wouldn't. I am roasting that 40-cloves-of-garlic chicken I talked about a few days ago right now, so that we'll have a big delicious roasty garlicky chicken for chicken salad, or for chicken sandwiches, or for chicken eaten straight out of the refrigerator standing over the kitchen sink at 3 a.m. when I can't sleep. Whatever. It's not even for dinner tonight, and it smells so good I can barely stand it. I even threw down some of that rosemary from the plant I bought at Eastern Market this weekend.

Instead of telling you how delicious this chicken is going to be, how it smells like total heaven, I am going to show you this picture from Anthony Bourdain's new book. I love Anthony Bourdain.

Hi Tony. That's a nice bone. And by bone, I mean...bone.

Well, that's enough. Back to talking about food. And by food, I mean Tony's bone. Stop it, Molly! Jeez, this is supposed to be, you know, not full of my usual obscenity and inappropriateness. Family-friendly and all.

Chicken. Yes. Chicken. Here is some more roast chicken. I am still thinking about Anthony Bourdain, only to be distracted by the smell of roasted chicken, but here's some more roasted chicken. It includes the technique of flambe, which involves fire and alcohol. It's not as difficult as it sounds, and I think Anthony Bourdain would approve. Wouldn't you, Tony? You fine thing.

Pan Roasted Chicken with Peach and Bourbon Glaze

For Chicken:
4 four-ounce boneless skinless chicken breasts
2 teaspoons canola oil
Nonstick vegetable oil spray
1/2 cup finely diced onions

For Sauce:
2 tablespoons bourbon
1/4 cup fat-free chicken broth
1/2 cup all-fruit peach preserves
4 teaspoons chopped fresh mint
1 tablespoon fresh lemon juice
1 tablespoon cider vinegar
1 tablespoon sugar

FOR CHICKEN: Season breasts with salt and pepper; then pan roast in a heavy, covered skillet with the oil, using spray as needed. After 3-4 minutes, turn chicken and cook for 2 minutes. Add onion and cook for 2 more minutes. Set chicken aside, covered.

FOR SAUCE: Flambé bourbon in skillet. Deglaze with stock, and add remaining ingredients. Simmer to sauce-like consistency. Correct seasoning and add any accumulated chicken juices. Pour over chicken.

One last Anthony Bourdain related thing: I have categorized this entry under Food Porn. I am hilarious.