BOURBON MUSHROOMS RECIPES

Steps:

• Add the bourbon whiskey, fresh garlic, soy sauce, olive oil, and brown sugar in a bowl. Whisk well to combine.
• Add the shrimp and chicken and use tongs to coat evenly.
• Chill the marinated meat in the refrigerator for 1 hour.
• Warm 2 tablespoons of olive oil in a large skillet over medium heat.
• Place the chicken on the skillet and sear evenly on both sides until brown.
• Warm 2 tablespoons of olive oil on a separate pan and evenly sear the shrimp. Save the marinade for later use.
• Transfer both the chicken and shrimp to a foil-covered baking pan and layer the meat.
• Season with a pinch of salt and pepper to taste.
• Preheat the oven to 360 degrees F.
• Roast the meat for 8 minutes.
• Saute the yellow onion and green bell pepper in olive oil until tender. Set aside.
• Add the leftover marinade and bring it to a boil. Allow the sauce to reduce briefly for around 5 minutes. Whisk the sauce occasionally.
• Layer the meat over the onion and pepper sauce. Serve with lemon wedges and enjoy!

Steps:

• Combine the Sauce ingredients in the Instant Pot.
• Nestle the chicken thighs in the sauce in one layer, turning once to coat.
• Secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 15 minutes.
• When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
• Remove chicken and dice.
• Meanwhile, mix water and cornstarch in a small bowl, then add it to the sauce and cook 2-3 minutes until thickened.
• Return chicken to pot and warm though. Serve over noodles or rice.