Hot toddy chicken with parsnip mash

Recipes / Meat

Now this is smart: take all the flavours of your favourite warm cocktail and use them as the basting for this fabulous chicken dinner.

Recipe «Hot toddy chicken with parsnip mash» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 4 chicken breast fillets, skin on, 80g unsalted butter, 2 tbsp olive oil, Pared rind of 2 lemons, 100ml whisky , Juice of 1 lemon, 1 1/2 tbsp honey, 2/3 cup Massel chicken style liquid stock , 1 bay leaf, 1 tbsp plain flour, 4 parsnips, peeled, chopped, Pinch of freshly grated nutmeg, 1/4 cup thin cream, Grilled Primo Gourmet Selection Pancetta slices or streaky bacon rashers, to serve, Chopped flat-leaf parsley, to garnish.

Ingredients:

  • 4 chicken breast fillets, skin on 
  • 80g unsalted butter 
  • 2 tbsp olive oil 
  • Pared rind of 2 lemons 
  • 100ml whisky 
  • Juice of 1 lemon 
  • 1 1/2 tbsp honey 
  • 2/3 cup Massel chicken style liquid stock 
  • 1 bay leaf 
  • 1 tbsp plain flour 
  • 4 parsnips, peeled, chopped 
  • Pinch of freshly grated nutmeg 
  • 1/4 cup thin cream 
  • Grilled Primo Gourmet Selection Pancetta slices or streaky bacon rashers, to serve 
  • Chopped flat-leaf parsley, to garnish 

Instructions

  1. Season chicken with salt and pepper. Cover and chill for 30 minutes.
  2. 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.
  3. 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)