Now this is smart: take all the flavours of your favourite warm cocktail and use them as the basting for this fabulous chicken dinner.
Ingredients
- 4 chicken breast fillets, skin on (with wing bone attached, optional)
- 80g unsalted butter
- 2 tablespoons olive oil
- Pared rind of 2 lemons
- 100ml whisky
- Juice of 1 lemon
- 1 1/2 tablespoons honey
- 2/3 cup (160ml) Massel chicken style liquid stock
- 1 bay leaf
- 1 tablespoon plain flour
- 4 parsnips, peeled, chopped
- Pinch of freshly grated nutmeg
- 1/4 cup (60ml) thin cream
- Grilled flat pancetta slices or streaky bacon rashers, to serve
- Chopped flat-leaf parsley, to garnish
Method
- Step 1Season chicken with salt and pepper. Cover and chill for 30 minutes.
- Step 2Melt 30g butter and oil in a frypan over medium heat. Add chicken and rind. Fry chicken for 3 minutes each side until well browned, then remove. Remove pan from heat and add pre-measured whisky (don’t pour straight from bottle for fire safety). Return to heat, cook for 1 minute, then carefully ignite liquid with a long kitchen lighter. When flames die, add juice, honey, stock and bay leaf. Soften 20g butter and mix with flour. Slowly add to pan. Stir until slightly thickened. Return chicken to pan. Simmer for 8-10 minutes until cooked.
- Step 3Cook parsnips in boiling salted water for 8-10 minutes until tender, then drain and whiz in a food processor with the remaining 30g butter, nutmeg and cream until smooth. Season, then serve topped with chicken and pancetta. Drizzle with sauce and sprinkle with parsley. Serve with red cabbage salad (see related recipe)
- Low carb
- Low sodium
- Lower gi
Nutrition
2921 kj
Energy
39g
Fat Total
18g
Saturated Fat
2g
Fibre
55g
Protein
212mg
Cholesterol
284.5mg
Sodium
13g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Mark Roper
- Publication: delicious.
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