It will be dads birthday on thursday 8th which is the day I get on the plane for Houston TX. So over the weekend we had a birthday dinner for him, there were 12 family members present and we had a great evening filled with laughter and good wine.
Vince and I cooked a family favourite Whisky Chicken with parsnip mash, the recipe came (I think) from an Australian Gourmet Traveller magazine a few years ago. We had to multiply the recipe by 3 to feed us all but here are the instructions for 4 people.
Chicken with Parsnip Mash
4 chicken breasts
80g unsalted butter
2 tbs olive oil
Pared rind of 2 lemons
Juice 1 lemon
1 1/2tbs honey
2/3 cup chicken stock
1 bay leaf
1 tbs plain flour
4 parsnips, peeled and chopped
2 medium potatoes, peeled
Pinch nutmeg, fresh if possible
1/4cup thin cream
Grilled pancetta slices, one per person
Boil the parsnips and potatoes together until tender.
Drain water. Put into a food processor with 30g butter, nutmeg and cream until
smooth. Season and place into a microwave bowl, leave aside until required.
Season chicken with salt and pepper, cover and chill.
Melt 30gms butter and oil in electric frying pan,
medium heat. Add chicken and lemon rind, fry chicken for 3 mins each side until
well browned, remove from pan.
Add pre measured whisky (warning, do not pour whisky
straight from bottle as it could be a fire hazard). Cook for 1 min, then
carefully ignite using a long match or lighter.
(here I am setting fire to the whisky...the flames were wonderful and its a bit of a fun)
When the flames die, add juice, honey, stock and bay leaf. Stir occasionally.
Soften butter in microwave and stir in the flour. Slowly
add this to the pan to help thicken the sauce. Return the chicken to the pan
and simmer for 8-10 mins, keep stirring occasionally.
Once the chicken is ready, microwave the
parsnip/potato mash until hot. Spoon mash onto plates and top with chicken and
a slice of grilled pancetta. Sprinkle with parsley and serve with fresh