Now this is smart: take all the flavours of your favourite warm cocktail and use them as the basting for this fabulous chicken dinner.
- Season chicken with salt and pepper. Cover and chill for 30 minutes.
- Melt 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.
- Cook 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)
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set