{"id":8616,"date":"2026-02-15T18:57:09","date_gmt":"2026-02-15T18:57:09","guid":{"rendered":"https:\/\/recipe4thecook.com\/\/"},"modified":"2026-02-15T18:57:09","modified_gmt":"2026-02-15T18:57:09","slug":"orange-bourbon-chicken","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/poultry\/blog\/2026\/02\/15\/orange-bourbon-chicken\/","title":{"rendered":"Orange Bourbon Chicken"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>Chicken And Sauce:<br \/>\n2 chicken breast halves, boned, (about 2 lb.)<br \/>\n6 Tbsp. butter<br \/>\n1\/2 tsp. salt<br \/>\n1\/2 tsp. pepper<br \/>\n12 oz. orange juice, frozen concentrate, thawed<br \/>\n6 Tbsp. bourbon<br \/>\nButtered Almonds:<br \/>\n1\/2 C. almonds, slivered<br \/>\n2 tsp. butter<br \/>\n1\/2 tsp. salt<br \/>\n1\/2 tsp. black pepper<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>Preheat oven to 425. In large, heavy, oven-proof skillet melt butter; let cool, but do not let solidify. Turn chicken in butter to coat. Season chicken with salt and pepper. Tuck edges under, forming compact shape about 1-1\/2-inch thick. Place chicken in skillet, skinned side up. Bake at 425, basting occasionally, for about 15 minutes. Remove chicken to warm serving plates; keep warm. Saute almonds in butter until lightly toasted. Sprinkle with salt. Let cool to crisp. Add orange-juice concentrate to drippings in skillet; stir over high heat until reduced by 1\/3. Stir in bourbon; heat through. Stir in remaining salt and pepper; pour sauce over chicken. Sprinkle with the almonds.<br \/>&nbsp;<br \/>&nbsp;<br \/>&quot;If you consent and obey, You will eat the best of the land;&quot; (Isaiah 1:19)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Poultry<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/poultry\/blog\/2026\/02\/15\/orange-bourbon-chicken\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-8616","post","type-post","status-publish","format-standard","hentry","category-poultry"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/poultry\/wp-json\/wp\/v2\/posts\/8616","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/poultry\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/poultry\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/poultry\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/poultry\/wp-json\/wp\/v2\/comments?post=8616"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/poultry\/wp-json\/wp\/v2\/posts\/8616\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/poultry\/wp-json\/wp\/v2\/media?parent=8616"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/poultry\/wp-json\/wp\/v2\/categories?post=8616"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/poultry\/wp-json\/wp\/v2\/tags?post=8616"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}