1 tbsp. each olive or vegetable oil & butter
2 1/2 lbs. chicken parts, skinned
1 tsp. salt
1/2 c. bourbon, divided
1/4 c. chopped shallots
2 to 3 tbsp. chopped fresh parsley
1 tsp. thyme leaves
1/2 c. half & half

In 12 inch nonstick skillet heat together oil and butter until butter is bubbly and mixture; add chicken pieces, sprinkle with salt and pepper and brown well on all sides. Add 1/4 cup bourbon; using a long match, ignite mixture. When flame goes out, add remaining 1/4 cup bourbon along with the shallots, parsley and thyme.

Reduce heat to low, cover and let simmer until chicken is tender and, when pierced with a fork, juices run clear, 20 to 25 minutes. Using slotted spoon, remove chicken to serving platter.

Add half and half to pan juices in skillet and let simmer, stirring frequently, until mixture thickens slightly; pour over chicken and serve immediately.