British Whiskey Chicken
Golden brown chicken with loads of mushrooms, leeks and spiked with a whiskey cream sauce.
2 1/2 to 3 pounds, or one cut-up chicken
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.