Way back in the early 2000’s, I lived in Boston and worked for a progressive non-profit organization. It was my second “real” job straight out of college so the hours were long and the pay was crap, but it was Boston, a city me and a very close friend had talked about living in during grad school.
I was there and the reality didn’t quite match the dream. Don’t get me wrong, the city was incredible. It was beautiful and old, with marks of history featured everywhere from the roundabout roads to the brick-paved streets downtown, Fenway Park and all that good stuff. Unfortunately I was (mostly) too busy working to see much of the city and surrounding area until after the election was over.
But one of the things that still sticks in my mind, years later is this freestanding food court off the Downtown Crossing exit on the orange line. There was all of your basic crap from burgers & fries, to greasy fried rice, fried chicken, smoothies and the like. But there was this one place, tangentially New Orleans themed, and they had the most amazing bourbon chicken.
I loved it. I devoured it. I ordered it all the time. Just a simple dish of chicken breasts, pan fried until crispy and coated with a delicious sauce and served on a bed of rice. You could sit in the food court to eat it, but it came in a totally not sustainable foam packaging that–unfortunately–made it perfect to eat at your desk while trying to dispense payroll for sixty offices located around the country.
So it became one of my favorites.
Over the years I have tried to recreate this dish with varying measures of success, but this time I think I’ve finally gotten it right.
Like I said, I’ve tried this recipe plenty of times even in my vegan life, using everything from tofu, smoked tofu, Quorn filets and even seitan, and they come out good but not quite the same. Ya know?Continue reading “Bourbon Vegan Chick’n & Mushrooms w/Barley”