Cajun food is wonderfully spicy without being too hot.  This chicken makes up a saucy and savory dish that really hits the spot.  Bourbon gives this dish a unique flavor, serve with white rice to make sure you sop all of the extra sauce.

Yield: 4 servings.

1 lb. Chicken leg or thigh meat Cut in bite size chunks
4 oz. Soy sauce
1/2 C. Brown sugar
1/2 tsp. Garlic powder
1 tsp. Powdered ginger
2 Tbsp. Dried minced onion
1/2 C. Jim Beam Bourbon Whiskey
2 Tbsp. White wine

Mix all the marinade ingredients and pour over chicken pieces in a bowl.
Cover and refrigerate (stirring often) for several hours (best overnight). Bake chicken at 350 for one hour in a single layer, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add 2 tablespoons white wine. Stir and add chicken. Cook for 1 minute and serve.

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