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From: Nancy,.SanFran

Cajun Cafe's Bourbon Chicken
Pat Kollpainter, Chicago
The Chicago Sun-Times January 17, 2001
Makes 4 servings

1/2 cup soy sauce
1/2 cup brown sugar
1/2 teaspoon garlic powder
1 teaspoon powdered ginger
2 tablespoons dried minced onion
1/2 cup bourbon whiskey
1 pound boneless chicken leg or thigh meat cut
into bite size chunks
2 tablespoons white wine
Cooked white rice (optional)

In a large bowl, combine soy sauce, brown sugar, garlic powder, ginger, onion and bourbon; stir until sugar has dissolved. Add chicken and stir to coat. Cover and refrigerate for several hours or overnight.

Place chicken and the marinade in an 8 x 8-inch glass baking dish and bake in a preheated 350-degree oven for 45 minutes, basting every 10 minutes with pan juices. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat over medium heat and add white wine. Stir and add chicken.

Serve immediately with pan juices over cooked rice.