Crispy chicken with creamy Irish whiskey & wild mushroom sauce
SERVES 4 PREP 30 mins COOK 15 mins EASY
2 tbsp olive oil
20g butter
2 garlic cloves, sliced 4 good-quality skin-on chicken breasts (or supremes if you can get them) mash, to serve (optional)
For the sauce
50g butter
2 shallots, finely chopped 300g wild mushrooms 100ml Irish whiskey 300ml cream
1 tbsp finely chopped tarragon
1 Heat oven to 180C/160C fan/gas 4. Heat the oil and butter in an ovenproof frying pan over a medium heat. Add the garlic, then put the the chicken breasts on top, skin-side down, and season well. Leave the chicken to crisp for 5 mins, then turn over and crisp on the other side. Transfer the frying pan to the oven and roast for 20 mins.
2 Meanwhile, make the sauce. Melt the butter in a saucepan over a medium heat, then stir in the shallots and mushrooms and cook for 3 mins, stirring constantly. Pour in the whiskey, turn up the heat, and leave to simmer until reduced by half, then stir in the cream and tarragon, and season. Reduce the heat to low and cook for 5 mins more.
3 To serve, put the chicken breasts on four plates and spoon over some of the whiskey and wild mushroom sauce. Serve with mash, if you like.
GOOD TO KNOW 1 of 5-a-day • gluten free
PER SERVING 623 kcals • fat 42g • saturates 20g • carbs 3g • sugars 3g • fibre 1g • protein 41g • salt 0.6g