Recipe courtesy of Farmer's Keep

Whiskey Cola Chicken with Beets and Sweets

Save Recipe
  • Level: Easy
  • Total: 1 hr 55 min
  • Active: 1 hr
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Preheat oven to 375 degrees F.
  2. Boil the beets in salted water until softened, approximately 20 minutes. Using a rag and gloves, peel your beets. Cut into 1-inch wedges and set aside.
  3. Cut the sweet potatoes into 1-inch wedges. Place in a roasting pan with approximately 1/2 inch water. Top with margarine, cover pan with foil and bake until al dente, 15 to 20 minutes.
  4. Next, trim all fat off chicken thighs and discard. Set chicken aside. Whisk together honey, cola, whiskey, mustard, sriracha, ginger powder, 2 tablespoons blended oil and 1 teaspoon chopped garlic in a medium bowl. Set aside half the sauce for later, then add the chicken thighs to the remaining sauce. Mix until the chicken is fully coated, then place on a parchment-lined sheet pan and bake until sauce and chicken start to darken and the internal temperature is at least 165 degrees F, 15 to 20 minutes.
  5. Meanwhile, add the remaining 2 tablespoons oil to a saute pan set on medium-high. Once oil is hot, add diced onion and remaining teaspoon chopped garlic and cook until the onions and garlic turn translucent, then add sweet potatoes. Saute until the outsides of the sweet potatoes crisp up, 7 to 10 minutes.
  6. Toss beets and kale together in a mixing bowl. Add sweet potato mixture directly from the saute pan while hot. Mix all together, then add cilantro, parsley, rosemary and pepper and move to a sheet pan. Place in the oven to heat and crisp kale, approximately 5 minutes. Remove and plate with chicken. Top chicken with reserved sauce and serve.
28m Easy 98%
CLASS
8m Easy 98%
CLASS
3m Easy 100%
CLASS
17m Easy 94%
CLASS

20m Easy 99%
CLASS
26m Easy 99%
CLASS
James Briscione

Sweet Potato Gratin

11m Easy 98%
CLASS