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You’ve never had challah quite like this! The chicken bourbon is super flavorful on its own, but when baked into the challah it creates an explosion of flavor in every bite! For more great ideas, watch Sunny Side Up!
1 and 1/2 pounds of challah dough after its first rise
1 cup Heaven & Earth Ketchup
1/2 onion, diced
1/4 cup Boondocks Bourbon
1 to 2 tablespoons Gefen Honey
1 tablespoon dark brown sugar
1 tablespoon Tuscanini Apple Cider Vinegar
1 teaspoon tomato paste
1 teaspoon fish-free Worcestershire sauce
3 cloves of garlic, minced or 3 cubes Gefen Frozen Garlic
seasoned salt, to taste
garlic powder, to taste
2 boneless, skinless chicken breasts (around 1 pound)
1 egg yolk
1 and 1/2 teaspoons water
Preheat oven to 350 degrees Fahrenheit.
Season chicken with seasoned salt and garlic powder and place in a 9×13-inch pan.
In a separate bowl, mix together ketchup, onion, bourbon, honey, dark brown sugar, apple cider vinegar, tomato paste, Worcestershire sauce, and garlic.
Pour mixture over chicken and cover with foil.
Bake at 350 degrees Fahrenheit for one and a half hours until cooked through.
Use two forks to shred chicken.
Let marinate in the sauce for at least one hour before draining.
Divide the dough into three equal portions.
On a lightly floured surface, roll each portion into long ropes, and using a rolling pin, roll each portion into a rectangle approximately 10 inches long and five inches wide.
Leaving a half-inch border all the way around the rectangle, place one-third of the shredded chicken down the center of each flattened strand.
From the long edge of the dough, gently bring both sides of the dough over the chicken, pinch, and seal all the way down the strand. Repeat for all three strands.
Carefully braid each of the rolls together, then place on a greased loaf pan or lined cookie sheet.
Cover with a towel and let rise for 20 minutes in a draft-free place.
Preheat oven to 350 degrees Fahrenheit.
Beat egg yolk and mix in water to prepare the egg wash. Brush over challah.
Bake challah for approximately 45 to 55 minutes or until golden brown.
Remove from pan and allow to cool on a wire rack.
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This bourbon chicken challah was the absolute winner at our Purim seudah!! I put a bit of the pulled chicken on top of the challah halfway through baking to identify it as fleishig. A winner!!
does this freeze nicely
Yes. Re-warmed in oven directly from freezer. I flipped it upside down for last few minutes to make the bottom crispy as I couldn’t put it directly on the oven rack
What can be used in place of bourbon?
You can use a whiskey instead! If you’re looking to avoid alcohol altogether, you can add an additional tablespoon each of brown sugar and apple cider vinegar!
Just want to bring to everyone’s attention that its forbidden to make a bread / challah that is either meat or dairy without a sign on the outside of its meat or dairy status (Shulchan Aruch, Yoreh Deah, Siman 97, Si’if 1). If you make this chicken challah, be sure to put some chicken on top as a sign that its fleishig.
How ahead can this be freezed and made?
I’d say a couple of weeks!
This challah seems to be pas haba b’kisnin. Be sure to clarify what bracha to make on it if you are not having it as part of a meal in which you said hamotzi on a different bread.
I made cinnamon Roll with this challah. My daughter requested pizza challah and I am like why not? so pizza challah for supper. It was delicious!