Interesting also is how King Louis left his namesake in New Orleans. My understanding is when he received the plans for the French Quarter laid out in a grid fashion; he went about assigning street names. He labeled the main street Bourbon for his family and then Royal, Burgundy, so forth. He then named the cross streets for his children: Toulouse, Dumaine, Orleans, Conti, and so forth. However, since his children fought all the time, King Louis separated his kids with saints. By placing a saint between each of his kids, he could not only keep peace but sleep a bit better too.
There are many variations for Bourbon chicken like the bourbon-less Oriental. However, for the sake of King Louis legacy, I personally think alcohol should be a serious part of this dish. Enjoy!
Southern Bourbon Chicken
2 pounds boneless chicken breasts, cut into bite size pieces
1/2 cup Jim Beam bourbon
1/3 cup dark brown sugar
3/4 cup ketchup
1/2 teaspoon liquid smoke
2 teaspoons Worcestershire sauce
1/3 cup white vinegar
1 tablespoon lemon juice
4 large garlic cloves, minced
1/2 teaspoon dry mustard
Salt and pepper to taste
Place chicken single layered in a non-reactive pan and pour marinade over the breasts. Cover and refrigerate overnight.
Preheat oven to 350 degrees F. Bake chicken for about 45 minutes or until done.
Serve over a bed of hot rice. Chicken fillets are also great cooked on the grill.