British Whiskey Chicken Recipes

JAMES MARTIN'S GREAT BRITISH ADVENTURE: WHISKY CHICKEN WITH WILD MUSHROOM & MUSTARD SAUCE

Steps:

• Heat a large, wide, non-stick sauté pan over a medium heat until hot. Add the butter and heat until melted, then add the chicken pieces, skin-side down. Season them all, then fry for about 10 minutes, until deep golden. Stir in the shallots and garlic and cook for 3-4 minutes, until starting to soften. Turn the chicken over so it's skin-side up.
• Pour the whisky into the pan and bring to a bubble to burn off the alcohol. Stir in both types of mustard, then add the potatoes, mushrooms and tomatoes. Season well then stir in the stock, cover and bring to the boil.
• Reduce the heat and simmer gently for 20 minutes, or until the chicken is cooked through. Cut through the thickest piece of meat and check there are no pink juices.
• When the chicken is cooked, pour over the double cream and stir in the parsley. Add the wild garlic to the pan and cook for around one minute until it's wilted, then remove from the heat, sprinkle the flowers over the top and serve.
• James Martin's Great British Adventure, Quadrille, £25.

BRITISH WHISKEY CHICKEN

Steps:

• 1. Rinse the chicken pieces; pat dry with paper toweling.
• 2. Season chicken with salt and pepper.
• 3. In skillet brown chicken in butter 15 minutes, turning to brown evenly.
• 4. Add the 1 cup whiskey to skillet; cover and simmer 30 to 35 minutes or until chicken is tender.
• 5. Remove chicken to serving platter and keep warm.
• 6. FOR SAUCE: Skim fat from pan juices.
• 7. Add enough water to juices, if necessary, to measure 2/3 cup liquid.
• 8. Return to skillet.
• 9. Stir in mushrooms and green onions. Cook and stir just until onions are tender.
• 10. Combine cream and flour; add to mixture in skillet.
• 11. Cook and stir until thick and bubbly. Cook and stir one minute more.
• 12. Remove from heat; stir in lemon juice and the 2 teaspoons whiskey.
• 13. Spoon over chicken.
• 14. Serve with cooked peas and leeks if desired.

BRITISH WHISKEY CHICKEN

Steps:

• Rinse the chicken pieces; pat dry with paper towel.
• Season chicken with salt and pepper.
• In a skillet brown the chicken in butter or margarine for 15 minutes, turning to brown evenly.
• Add the 1 cup whiskey to skillet; cover and simmer 30 to 35 minutes or until chicken is tender.
• Remove chicken to serving platter; keep warm.
• SAUCE:.
• Skim fat from pan juices.
• Add enough water to juices, if necessary, to measure 2/3 cup liquid.
• Return to skillet.
• Stir in mushrooms and green onions.
• Cook and stir just till onions are tender.
• Combine cream and flour; add to mixture in skillet.
• Cook and stir till thickened and bubbly.
• Cook and stir 1 minute more.
• Remove from heat; stir in lemon juice and the 2 teaspoons whiskey.
• Serve over chicken.

WHISKEY CHICKEN

Steps:

• Saute chicken in a large skillet over medium high heat until cooked through (no longer pink).
• In a small bowl, combine the soy sauce, garlic powder, pineapple juice, whiskey, pepper and sugar. Stir until sugar is dissolved and pour over chicken. Let simmer for 10 to 15 minutes, or until sauce is thickened to taste.

MILDLY SWEET WHISKEY CHICKEN

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Season chicken thighs with salt and pepper.
• Cook the chicken thighs until no longer pink in the center and somewhat charred on the outside, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Let chicken cool until able to handle easily, cut into strips, and put into a large glass bowl.
• Stir pineapple juice, bourbon whiskey, soy sauce, garlic cloves, brown sugar, and black pepper together in a saucepan over medium-low heat; stir until the sugar dissolves, bring to a simmer, and cook until thickened, 15 to 20 minutes.
• While the sauce simmers, melt the butter in a small skillet over medium-high heat. Saute mushrooms in hot butter until softened, 3 to 5 minutes. Stir into the simmering sauce.
• Pour the mushrooms and sauce over the chicken strips and toss to coat.