Hampton Court is of course the magnificent centuries-old palace of Britain's King Henry III and his six wives. It is also a bucolic residential street in Athens, Ga., favored by University of Georgia faculty and the like, where some of the brick cottage homes have hints of English architecture. The latter was no doubt inspired by the former, and we are inspired by both. The origins of Southern sauces have a few roots in the old English ways of cooking, including the use of mustard, horseradish and vinegar that we incorporate here.
1 package of chicken thighs, about 8-10 pieces
2/3 cup flour
1/2 cup butter
4 ounces of horseradish mustard
8 ounces of SouthernAirs Kickin' Vinegar Barbecue Sauce, OR
8 ounces of cider vinegar
1 tablespoon honey (or molasses if you have it)
1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon red pepper flakes
1 dash hot sauce
Remove the skins from the chicken, rinse them and pat dry. Dredge each piece lightly on both sides with flour. Melt the butter on top of the stove in a deep skillet large enough to lay the chicken out in a single layer. Brown the chicken pieces over medium-high heat, about 6-8 minutes on each side. While they are browning, open a bottle of SouthernAirs' Kickin' Vinegar Barbecue Sauce OR substitute it by mixing together the rest of the ingredients above in a bowl. When the chicken is browned, use a spoon to place a dollop of horseradish mustard on the top of each piece of chicken and spread it with the back of the spoon. Add the vinegar mixture to the skillet, being careful not to wash off the horseradish mustard. Lower the heat to simmer, cover the skillet, and let simmer about 45-60 minutes until the chicken is tender enough to fall off the bone. Garnish with parsley and serve hot.
SouthernAirs developed some of these recipes, aiming as always for authenticity. Others are on loan from cited friends and relatives, or from authoritative sources with permission.