British Whiskey Chicken Recipes

Steps:

• Saute chicken in a large skillet over medium high heat until cooked through (no longer pink).
• In a small bowl, combine the soy sauce, garlic powder, pineapple juice, whiskey, pepper and sugar. Stir until sugar is dissolved and pour over chicken. Let simmer for 10 to 15 minutes, or until sauce is thickened to taste.

Steps:

• Rinse the chicken pieces; pat dry with paper towel.
• Season chicken with salt and pepper.
• In a skillet brown the chicken in butter or margarine for 15 minutes, turning to brown evenly.
• Add the 1 cup whiskey to skillet; cover and simmer 30 to 35 minutes or until chicken is tender.
• Remove chicken to serving platter; keep warm.
• SAUCE:.
• Skim fat from pan juices.
• Add enough water to juices, if necessary, to measure 2/3 cup liquid.
• Return to skillet.
• Stir in mushrooms and green onions.
• Cook and stir just till onions are tender.
• Combine cream and flour; add to mixture in skillet.
• Cook and stir till thickened and bubbly.
• Cook and stir 1 minute more.
• Remove from heat; stir in lemon juice and the 2 teaspoons whiskey.
• Serve over chicken.

Steps:

• Preheat the oven to 300 degrees F.
• Heat the butter and olive oil in a large skillet or pot over medium-high heat. Add the chicken pieces and cook until golden brown on all sides, about 5 minutes. Remove from the skillet and set aside.
• Add the onions to the skillet and stir and cook over medium heat until translucent, about 3 minutes. Pour in the whisky, taking care if you are cooking over an open flame. Cook for 3 minutes or so, allowing the whisky to cook and reduce.
• Grab your favorite bottled barbecue sauce and pour it into the pan. Add the peach preserves, Worcestershire sauce and 1/2 cup water to the sauce, then whisk to combine. Add the chicken back to the pan. Then throw in the peaches.
• Cover the skillet with a lid or aluminium foil, and then roast in the oven until the chicken is tender and falling off the bone¿ the sauce is beautiful and rich¿ and the peaches are soft (about 1 1/2 hours). That's how you know it's done!
• Serve the chicken over a big mound of mashed potatoes, spooning the sauce over the whole thing. Sprinkle with green onions and parsley, then watch your loved ones gobble it up.

Steps:

• 1. Rinse the chicken pieces; pat dry with paper toweling.
• 2. Season chicken with salt and pepper.
• 3. In skillet brown chicken in butter 15 minutes, turning to brown evenly.
• 4. Add the 1 cup whiskey to skillet; cover and simmer 30 to 35 minutes or until chicken is tender.
• 5. Remove chicken to serving platter and keep warm.
• 6. FOR SAUCE: Skim fat from pan juices.
• 7. Add enough water to juices, if necessary, to measure 2/3 cup liquid.
• 8. Return to skillet.
• 9. Stir in mushrooms and green onions. Cook and stir just until onions are tender.
• 10. Combine cream and flour; add to mixture in skillet.
• 11. Cook and stir until thick and bubbly. Cook and stir one minute more.
• 12. Remove from heat; stir in lemon juice and the 2 teaspoons whiskey.
• 13. Spoon over chicken.
• 14. Serve with cooked peas and leeks if desired.

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Season chicken thighs with salt and pepper.
• Cook the chicken thighs until no longer pink in the center and somewhat charred on the outside, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Let chicken cool until able to handle easily, cut into strips, and put into a large glass bowl.
• Stir pineapple juice, bourbon whiskey, soy sauce, garlic cloves, brown sugar, and black pepper together in a saucepan over medium-low heat; stir until the sugar dissolves, bring to a simmer, and cook until thickened, 15 to 20 minutes.
• While the sauce simmers, melt the butter in a small skillet over medium-high heat. Saute mushrooms in hot butter until softened, 3 to 5 minutes. Stir into the simmering sauce.
• Pour the mushrooms and sauce over the chicken strips and toss to coat.