The Firehouse Chicken with Whiskey Sauce
- 1 (4 pound) chicken
- 6 tablespoons butter
- 2/3 cup whiskey
- 5 ounces button mushrooms
- 1 shallot
- 1/2 cup cream
- 1 teaspoon cornstarch
- Salt and pepper to taste
- Lemon juice
- Cut chicken into quarters.
- Heat 2 tablespoons butter in a flameproof casserole dish. Add the chicken pieces
and cook over a medium heat for about 10 minutes or until golden on all sides.
- Pour whiskey over the chicken. Remove from the heat, cover and leave to steep
for 10 minutes.
- Meanwhile, quarter the mushrooms and sprinkle with a few drops of lemon juice.
Peel and chop the shallot.
- Melt the rest of the butter in a frying pan, add the mushrooms and cook, stirring
occasionally, until all the liquid has evaporated. Add the chopped shallot and cook
for a few minutes longer.
- Put the mushrooms and shallot in the casserole with the chicken, add half the
cream and season with salt and pepper. Cover and cook over a medium heat for about
30 minutes or until the chicken pieces are tender.
- Arrange the pieces of chicken on a serving platter and keep hot. Return the casserole
to the heat and bring back to a boil.
- Mix together the remaining cream and cornstarch and add to the sauce, whisking
well. Cook, stirring until thickened. Add a few drops of lemon juice. Adjust the
seasoning and pour the sauce over the pieces of chicken.
Source: The Firehouse, 1112 Second Street, Old Sacramento, CA 95814
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