1 2 1/2 to 3 lb fryer, cut up
2 tbsp butter
1 cup whiskey
3 cup sliced mushrooms (8 oz)
1/4 cup sliced leeks or gr onions
1/2 cup light cream or milk
2 tbsp flour
1 tbsp lemon juice
2 tsp whiskey
Directions
Rinse the chicken pieces; pat dry with paper toweling. Season chicken
with salt and pepper. In skillet brown chicken in butter 15 minutes,
turning to brown evenly. Add the 1 cup whiskey to skillet; cover and
simmer 30 to 35 min or til chicken is tender. remove chicken to
serving paltter and 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 just until onions are
tender. Combine cream and flour; add to mixture in skillet. Cook and
stir until thick and bubbly. Cook and stir one minute more. Remove
from heat; stir in lemon juice and the 2 teas. whiskey. Spoon over
chicken. Serve with cooked peas and leeks if desired.
Servings: 6 servings
British Whiskey Chicken Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Chicken; Poultry
The History of Recipes
Recipes as a concept can be traced far back into the distant past, in truth as far as the ancient Egyptians, and quite possibly further than that. In practice though, sadly, these ancient recipes were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to academics are a few stone tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. Progressing into Roman times 25BC a roman called Apicius created a collection of scripts which described recipes prepared by the Romans. In his publication, Apicius describes how the roman meals were separated into appetizers, main meal and afters, something we still use today. Aspicius also informs us how the Romans were skilled in the use of many spices and herbs, including some familiar names for example basil, mint and parsley. Later on, in the 15th century, people returning from the crusades brought us many new spices and herbs from the holy lands, including spices like parsley, basil and rosemary. These new culinary innovations led to an explosion in manuscripts on food, most of which still exist in private cookery archives. Over the succeeding few hundred years, the upper classes tried to lay on the most exotic banquets, and consequentially the best chefs and their collection of recipes were at a premium. Notwithstanding that, it was during the 19th century that formal cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and writing down recipes of the day. The TV revolution gave us celebrity TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes like those on our site. |
We hope you enjoy this British Whiskey Chicken recipe.
