James Martins Great British Adventure Whisky Chicken With Wild Mushroom Mustard Sauce Recipes
JAMES MARTIN'S GREAT BRITISH ADVENTURE: WHISKY CHICKEN WITH WILD MUSHROOM & MUSTARD SAUCE
James Martin's Great British Adventure: Whisky Chicken with Wild Mushroom & Mustard Sauce
Provided by Foodies
Categories Recipes
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts :
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