Recipe

British Whisky Chicken Recipe

	Dfangel / All my dishes 2 years ago This delicious British dish I had when I was in Edinburgh. I had to share it with everyone here. Prep:15m Cook:60m Servings:4	Dfangel
	chicken whiskey british

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Ingredients

One 2 1/2 to 3 lb fryer (chicken), cut up

2 tb Butter

1 c Whiskey

3 c Sliced mushrooms (8 oz)

1/4 c Sliced leeks or gr onions

1/2 c Light cream or milk

2 tb Flour

1 tb Lemon juice

2 ts Whiskey

Directions

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

For Sauce:

Skim fat from pan juices. Add enough water to juices, if necessary, to measure 2/3 c liquid. Return to skillet. Stir in mushrooms and green onions. Cook and stir just until onions are tender. Combine cream and flour; add to mixture in skillet. Cook and stir until thick and bubbly. Cook and stir one minute more. Remove from heat; stir in lemon juice and the 2 teas. whiskey. Spoon over chicken. Serve with cooked peas and leeks if desired.

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Comments

robertg 2 years ago said:
Very nice. Will be making this very soon Thanks for sharing. By the way,when I was stationed in England(1952-53)the only whiskey,was Irish, is it still the same?...Bob

merlin 1 year, 2 months ago said:
Sounds yummy indeed.

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