Bourbon Chicken

If leaving chicken legs in a marinade made by simmering up (a lot) of soy sauce, apple puree, worcestershire sauce, garlic and lemon, and of course a good few lugs of bourbon, overnight doesn’t sound like a good idea, you probably don’t like food.

After an hour in the oven the next day, the chicken has completely given itself up to both the flavours, and to falling apart on your fork.

Served over rice with the reduced sauce from the bottom of the pot, and supplemented in no small way by the incredible invention that is Corn Maque Choux (google it, and then make it).

It’s sticky, sweet, rich and gorgeous.