British Whiskey Chicken

Name: British Whiskey Chicken
Total time: P1H
Yield: 6
Cuisine: British
Ingredients: chicken pieces; butter; whiskey; mushrooms; leeks; cream; flour; lemon juice; whiskey

Golden brown chicken with loads of mushrooms, leeks and spiked with a whiskey cream sauce.

Yield

6 servings

Prep

10 min

Cook

45 min

Ready

60 min

Ingredients

Amount	Measure	Ingredient	Features
3	pound	chicken pieces 2 1/2 to 3 pounds, or one cut-up chicken
2	tablespoons	butter
1	cup	whiskey	*
3	cups	mushrooms sliced
¼	cup	leeks sliced
½	cup	cream
2	tablespoons	all-purpose flour
1	tablespoon	lemon juice
2	teaspoons	whiskey	*

Ingredients

Amount	Measure	Ingredient	Features
1.4	kg	chicken pieces 2 1/2 to 3 pounds, or one cut-up chicken
3E+1	ml	butter
237	ml	whiskey	*
7.1E+2	ml	mushrooms sliced
59	ml	leeks sliced
118	ml	cream
3E+1	ml	all-purpose flour
15	ml	lemon juice
1E+1	ml	whiskey	*

Directions

Rinse the pieces of chicken dry well with paper toweling. Season generously with salt and black pepper. In a hot skillet brown the chicken in butter, skin-side down, about 15 minutes. Turn to brown evenly. Remove excess fat once the skin has rendered if needed.
Add whiskey to the skillet; cover and simmer until the chicken is tender, about 30 minutes; remove the chicken pieces to serving platter and keep warm.
In the same skillet, deglaze, scraping up and brown bits with a splash of whiskey. Add the leeks and mushrooms; cook until softened, and most of the water from the mushrooms has evaporated. Add the flour, cook, stirring, one or two minutes, then add the cream and, simmer until the desired consistency is reached.
Return the chicken pieces to re-heat, about two minutes, remove from heat, add the lemon juice and 2 teaspoons of whiskey.

Serve immediately with few grinds of black pepper.