Pan Roasted Chicken with Moonshine Raisin Sauce

Served at the Kentucky Derby by Churchill Downs Executive Chef David Danielson

For Pan Roasted Chicken
  • 4 6-8 Oz Chicken Breast
  • Salt & Pepper
  • 2 tbsp Olive Oil

Season the chicken with a generous amount of kosher salt and fresh cracked black pepper. Let those come up to room temperature while you preheat a pan over medium-medium high heat. Check to make sure the pan is good and hot by adding a few drops of water, and they should instantly evaporate. Now add in a tablespoon of olive oil. You will have to cook these in 2 batches, start with 2 chicken breasts skin-side-down into a prepared pan. Let those cook for 6-8 minutes or so. Don’t try to scoot them around the pan or you may tear the skin. Carefully turn the breasts over and cook for 4 minutes. Remove them to a clean plate and repeat with the remaining chicken breasts. Once all four chicken breasts are seared and crispy, place them all into the pan and slide into a preheated 350 degree oven to roast for a quick 15-20 minutes to finish cooking.

Moonshine Raisin Sauce
  • 2 QT Homemade Roasted Chicken Stock
  • 10 tbsp Moonshine
  • 4 tbsp Cornstarch
  • 1 cup raisins
  • Salt and fresh ground pepper to tast

In a large heavy bottom saucepan, bring stock to a boil. Turn heat down to the lowest heat setting and allow to simmer for several hours until stock has reduced to 2 cups. Turn heat back to medium high and bring to a boil.   In a small bowl mix 2 T of cornstarch with 2 T of Moonshine to make a slurry.   Add the slurry to the reduced stock and bring the liquid back to a boil.   Once the stock mixture boils turn heat to low and let simmer.   In another small saucepan add 4 T of moonshine to 1 cup of water and bring to a simmer.   Once the liquid simmers add in the raisins.  Cook raisins until plump and add this mixture to the thickened stock.   Simmer for 5 minutes and then its ready to serve

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