4 lb. chicken fryer, cut into pieces
1/4 c. butter, melted
1/4 c. bourbon whiskey
1 med. onion, diced
2 tbsp. minced parsley
1 tsp. thyme
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. bourbon whiskey
1/4 c. heavy cream

Melt the butter in a heavy frying pan and brown the chicken pieces well on both sides. When browned, add 1/4 cup bourbon whiskey and ignite. When the flame has burned down and the diced onions, parsley, thyme, salt, pepper and 1/2 cup bourbon whiskey. Mix in well, cover the pan and cook over low heat 40 minutes or until the chicken is tender. Just before serving add the heavy cream to the sauce and stir well into the juices in the pan. Serves 4.