British Whiskey Chicken


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If you love the taste of whiskey then this is the recipe for you.

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  • 1 (2 1/2 to 3 lb.) broiler fryer chicken, cut up
  • 2 Tbs. butter or margarine
  • 1 C. whiskey
  • 8 oz. fresh mushrooms, sliced (3 C.)
  • 1/4 C. sliced leeks or green onions
  • 1/2 C. light cream or milk
  • 2 Tbs. all purpose flour
  • 1 Tbs. lemon juice
  • 2 tsp. whiskey
  • Hot cooked peas and sliced leeks (optional)

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Rinse chicken pieces; pat dry with paper toweling. Season chicken with salt and pepper. In a skillet brown the chicken in butter or margarine 15 minutes, turning to brown evenly. Add the 1 C. whiskey to skillet; cover and simmer 30 to 35 minutes or till chicken is tender. Remove chicken to serving platter; 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 jut till onions are tender. Combine cream and flour; add to mixture in skillet. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Remove from heat; stir in lemon juice and the 2 tsp. whiskey. Serve over chicken. Serve with peas and leeks if desired.

Yield: 6 servings

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