Place olive oil in large skillet. Season chicken with salt and place in olive oil and sear to get the skin brown and crispy. Remove chicken and transfer to a baking pan with a rack or set aside to cook on grill.
In the same skillet you cooked the chicken deglaze with 1/4 cup Bourbon Whiskey scraping up bits. Add the shallots and garlic and cook until softened.
Mix together the remaining ingredients except butter with the other 1/4 cup Bourbon. Add to pan and cook until thickened a bit.
Slowly add the butter one pat at a time whisking constantly and let each pat melt before adding another. Keep whisking to incorporate all the butter.
Brush the chicken with the sauce and place in preheated 400 degree oven. Continue to baste with sauce turning the chicken until done about 20 minutes.
Tip: This recipe is best when the chicken is cooked on a rack or grill because of the richness of the sauce. It tends to be too oily if the chicken sets in its own juices while it bakes.