Braised Chicken Shawarma with maple bourbon

Method

1. Start by prepping your olive oil, lemon, garlic so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Add the chicken shawarma and let it braised, undisturbed, so it takes on real color before you stir.
4. Stir in the chicken stock along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the white wine, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with a squeeze of lemon and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.