RECIPE: Make the Signature Grilled Bourbon-Scented Chicken with Cream Sauce from Tokyo Disneyland’s Blue Bayou Restaurant
Yesterday, a program aired across Japan featuring a Disney fan introducing a popular TV personality to Tokyo Disney Resort. In tandem with the airing, Tokyo Disney Resort’s official blog released the recipe for this delectable chicken dinner, one of the options in the Blue Bayou Course prix fixe menu at the Blue Bayou Restaurant here at Tokyo Disneyland. If you want to make this delicious meal for yourself, you can follow the recipe below! We’ve converted the measurements to US measurements as well, for your convenience. Do note that these are approximations, and it is better to follow the metric units if possible.
This recipe is for four servings.
Four chicken thighs
2tbsp (16g) of cajun seasoning
4tbsp (60cc) of bourbon (2½ tbsp (40cc) for cooking, 1½ tbsp (20cc) for scenting)
Bourbon Cream Sauce:
1½ tbsp (20cc) of bourbon
1 tsp (3g) of chopped garlic
⅓ cup (35g) of diced bacon
½ cup (80g) of chopped onions
½ cup (35g) of sliced mushrooms
2⅓ tbsp (35cc) of white wine
⅓ cup (80cc) of chicken bouillon
⅔ cup (150cc) of cream
2 tbsp (30g) of diced tomatoes
Salt & white pepper to taste
Corn starch to taste
2½ tsp (5g) of parsley
4 tsp (20cc) of olive oil
Spread the cajun seasoning evenly around the four chicken thighs.
Place each thigh in individual bags and add the bourbon. Mix evenly.
Marinate in the fridge for around 2 hours.
Bourbon Cream Sauce:
Add salad oil, butter, and garlic to a pot and heat.
Once you can smell the garlic, stir in the onions.
A few moments later, add the bacon.
Slowly add the white wine to the pot. Add the cooking bourbon as well and allow to boil.
After boiling, add the chicken bouillon and mushrooms and boil for a while.
After boiling for a while, add the fresh cream.
When the cream is sufficiently boiled, add salt and pepper to taste.
Add corn starch as appropriate to thicken.
To finish, add the diced tomatoes and stir.
Puree parsley leaves and oil with a mixer.
Add oil to frying pan and heat on medium.
Add chicken and fry until the skin is crisp.
While the chicken is frying, add the bourbon and burn off the alcohol. Watch out for flames as a result.
Serve the chicken at the center of the plate.
Pour the bourbon sauce over the lower portion of the chicken and allow it to flow down the plate.
Finish by pouring the parsley oil over the bourbon cream sauce.The picture below also uses fried leeks and beetroots atop the chicken, and trumpet mushrooms, potatoes, and green beans behind for garnish.
Pretty delicious, isn’t it? We’ve been seeing lots of recipes from the Disney Parks lately, and hopefully we’ll see more and more as these closures drag on. Until then, chow down and enjoy!
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