Whisky Recipe – Comfort Chicken


* A pack of 1 dozen chicken thighs, with bone in. Remove the skin
* 2 oz Butter
* 1 cup Whisky (Linkwood Whisky – Speyside Single Malt Whisky)
* 3 cup Sliced mushrooms (8 oz)
* 1/4 cup leeks or spring onions
* 1/2 cup double cream
* 2 tbl sp Flour
* 1 tea spoon Lemon juice
* Splash of good olive oil

Rinse the chicken pieces; pat dry with paper toweling. Season chicken with salt and pepper. In skillet brown chicken in butter and the olive oil for 15 minutes, turning to brown evenly. Add the 1 cup whiskey to frying pan; cover and simmer 30 to 35 min or till chicken is tender. remove chicken to serving platter and keep warm.


Skim fat from pan juices. Add enough water to juices, if necessary, to measure 2/3 cups liquid. Return to skillet. Stir in mushrooms and leeks or spring onions. Cook and stir just until tender. Combine cream and flour; add to mixture in frying pan. Cook and stir until thick and bubbly.

Place cooked chicken in serving dish and cover with the sauce (its at this time you can add a little extra Whisky if you prefer, only a little dram now) and finish off in the oven 180C for about 12 minutes.

Serve with a mound of creamy mashed potatoes with peas and carrots.


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