John Myers
Chicken in Whiskey Sauce
The perfect chicken in whiskey sauce recipe with a picture and simple step-by-step instructions.
- 400 g Chicken breast
- 250 g Brown mushrooms, sliced
- 2 Shallots, finely diced
- 2 Garlic cloves, finely chopped
- 1 tbsp Tomato paste
- 1 shot Whiskey – a strong one
- 300 ml Poultry stock
- 1 tsp Single malt pepper
- Espelette pepper
- Salt
- 100 ml Cream
- 2 Branches Thyme, the plucked leaves
- 1 tbsp Strength
- Oil
- Roast the single malt pepper in a pan without fat until it begins to smell. Then crush in a mortar. Cut the chicken breast into bite-sized pieces and place with the starch in a freezer bag, then close the top tightly and shake vigorously so that the starch settles well around the chicken breast pieces.
- Heat some oil in a saucepan and fry the chicken breast portions in it and then take them out again. Now add the champis and fry vigorously, then add the shallots, garlic and tomato paste and sweat vigorously for a few minutes.
- Then deglaze with a strong dash of whiskey and let it reduce a little and then deglaze with the poultry stock and simmer it for about 10 minutes over low heat. Now add the cream and season with the single malt pepper, the allspice d ‘Espelette and salt and simmer for another 5 minutes.
- Then season to taste again, if necessary add a little whiskey and then add the chicken and the thyme leaves and let stand for about 3 minutes and serve – we had rice with it.
Product information single malt pepper
- Single malt pepper is a jungle pepper that has been put into single malt whiskey for some time and then dried again. The pepper absorbed the whiskey well during this time. It should only be used freshly ground, as spices quickly lose their aroma when they are ground.
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