Sometimes you just have to throw some stuff in a pan and cross your fingers - it's great when it turns out! I wanted a chicken dish to go with the Bourbon Mashed Sweet Potatoes I was making, and this used up the rest of the 50 mL bottle of Pendleton (whiskey) perfectly. You'll start by browning the chicken on the stove top and then finishing in the oven. There is no salt added to this dish intentionally - as the broth condenses, it adds just enough.
Heat olive oil in an oven-proof skillet over medium high heat. Season one side of each chicken breast with a portion of the smoked paprika and poultry seasoning. Place into skillet seasoning-side down. Season each chicken breast with remaining smoked paprika and poultry seasoning. Cook 3-4 minutes or until a nice sear is on the chicken. Turn chicken, sprinkle with 1/2 fresh thyme leaves and brown the other side 3-4 minutes.
After chicken has browned, remove from heat. Pour chicken broth and bourbon into the pan. Sprinkle the remaining thyme leaves in the broth and stir. If desired, shake just a bit of smoked paprika and poultry seasoning into the broth, as well.
Place the skillet in the oven, uncovered, for 20-30 minutes depending on the thickness of the chicken.
Remove from the oven. Plate the chicken and spoon the broth over the top.