Hot Toddy Chicken With Pancetta And Garlic Mashed Potatoes
Tender chicken breasts cooked with whisky, honey & lemon; garnished with crisp pancetta slices & served on a bed of fluffy garlic infused mashed potatoes. A recipe devised for last winter's evening meal menu - especially for candlelight & cosy fireside dining!! This is especially good all year around however & also works well with bourbon whisky too. Serve with any winter greens, just lightly steamed & dressed in a little butter with freshly ground black pepper.sublime!!
Steps
Cook the pancetta in a frying pan until crisp.
Set aside on kitchen paper.
Season the chicken well with salt & black pepper.
Melt half of the butter & oil in a large frying pan - add the lemon zest & the chicken skin side down and fry until the skin is crispy & golden , about 5 minutes.
Turn over and cook on the other side for about 3 minutes.
Drain and place the chicken and the lemon zest on to a plate lined with kitchen paper & set aside.
Take the frying pan off the heat & add the whisky - return the pan to the heat for about 1 minute.
Add the lemon juice , honey & the hot chicken stock.
Mix the remaining butter with the flour and gradually whisk in to the whisky sauce in the pan until thickened slightly.
Return the chicken & lemon zest to the pan & simmer without a lid for about 25 to 30 minutes.
Turn the chicken over half way through.
Meanwhile , cook the potatoes in boiling salted water until very soft.
Drain & keeping the potatoes in the pan , add the butter , salt .
Ingredients
pancetta, boneless chicken breasts, salt and black pepper, butter, olive oil, lemons, juice and zest of, whiskey, honey, hot chicken stock, flour, potatoes, single cream, garlic cloves, parsley