Chicken in Whisky Sauce

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chefwannabe

Senior Cook
Joined
Jun 1, 2004
Messages
107
Location
Hueytown, Alabama
Chicken in Whisky Sauce

4 pounds chicken pieces
2 teaspoons salt
1/2 teaspoon white pepper
1/2 cup butter
1/2 cup whisky (Jim Beam or Jack Daniels sourmash works best)
1 onion, sliced
1 cup grated carrots
2 cups chopped tomatoes
1 1/2 cups cream

Season the chicken pieces with salt and pepper. Melt the butter in a
saucepan and brown the chicken on all sides. Add the whisky and cook
over a high heat for 2 minutes. Add the onions, carrots, tomatoes and
cream. Bring to a boil, cover and cook over a low heat for 1/2 hour
or until chicken is tender. Serves 6.
 

Lifter

Washing Up
Joined
Jun 26, 2004
Messages
1,018
Hey Lori, that's neat...

Being a Canadian, I/we don't love the taste of Jim Beam or whatever, have you tried this recipe using Scotch?

I've meddled with a few experiments, using Scotch Whisky as a flavouring agent on chicken, (but, sorry, can't formalize this into one for you tonight!), I found that the Johnny Walker Red was about the best (using expensive single malts was a waste of cash and a Gaelic "sin")(and the Irish products, lacking the "smoke" taste don't get it done, either)

Mind, your Tennessee products are the absolute way to go with pork backribs...

Lifter
 

chefwannabe

Senior Cook
Joined
Jun 1, 2004
Messages
107
Location
Hueytown, Alabama
Can't say that I have tried the scotch as I don't have many other recipes calling for it and I don't drink it either. I have quite a few recipes that call for Jack Daniel's like pecan pie, cakes, and of course ribs. I suppose this would be just as good if not better with the scotch though. I have used cherry brandy in this recipe and it worked very nicely, but I usually always have one of the other two here in the house so that's what I use.
 
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