HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Main Dishes -> Poultry Chicken with Irish Whiskey and Cream Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Sauce: 2 tbsp. butter 4 ounces chopped mushrooms 4 medium shallots, finely chopped 1 medium clove garlic, minced pinch salt pinch pepper 1/2 cup dry white wine 2 cups chicken broth 1 cup heavy or whipping cream 1/2 tsp. sweet paprika pinch ground nutmeg pinch ground sage Chicken: 4 pounds chicken breasts, thighs, drumsticks 3 tbsp. fresh lemon juice 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. sweet paprika 1/2 tsp. crumbled dried thyme 3 tbsp. butter 1/4 cup Irish whiskey Directions For Sauce: Melt butter in a medium saucepan. Add mushrooms, shallots, garlic, salt and pepper and cook until softened, stirring occasionally, about 10 minutes. Add wine and simmer 5 minutes. Add broth, cream, paprika, nutmeg and sage and heat to a boil. Boil until reduced by half, about 30 to 40 minutes. For Chicken: Sprinkle chicken pieces with lemon juice. Stir together salt, pepper, paprika and thyme in a small bowl. Rub all over chicken. Melt butter in a large skillet. Add chicken and brown 5 minutes. Turn chicken over and cook an additional 5 minutes. Reduce heat to low and add whiskey. Carefully ignite and shake pan gently until flames go out. Cover and simmer 20 to 25 minutes until chicken is tender. Transfer chicken to a plate. Degrease pan juices and strain in sauce. Simmer until slightly thickened, about 15 minutes, stirring occasionally. Return chicken to skillet, turning to coat. Heat through and serve immediately. Serves 4 to 6. Related Recipes •   Quick and Warm Irish Coffee •   Saint Patrick's Day Irish Whiskey Butterscotch Balls •   Quick Irish Cream Pie •   Chicken in Spiced Sauce •   Baked Corn Stuffing Balls •   Irish Coffee •   Chicken and Dressing Casserole •   Grilled Cattleman's Steak with Whiskey Pepper Butter •   St. Patrick's Day White Chocolate Irish Cream Cheesecake •   Whiskey Pork Chops •   Double Fudge Whiskey Cake with Pecans •   Peppered Steak with Jack Daniels Sauce •   Traditional Campfire Coffee •   Irish Cream Brownies •   Chicken and Biscuit Pie •   Boston Market Stuffing •   Jack Daniels Marinade •   Grilled Kentucky Style Pork Spareribs with Whiskey Glaze •   Holiday Ham with Pear and Rosemary •   Roasted Thanksgiving Turkey with Cranberry Stuffing View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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