whisky and mustard chicken:
In a large deep pan fry the following to brown:
Two medium chicken jointed.
200 gm new potatoes cut in half if desired.
2 or more diced shallots.
Then simmer the following until the potato is cooked:
750 ml chicken stock.
4 medium tomatoes, quartered.
100 gm mushrooms.
25 to 50 ml whisky.
2 cloves pressed garlic.
½ to 1 tablespoon Dijon mustard.
½ to 1 tablespoon grainy mustard.
Finish with ‘some’ the following:
75 ml cream.
2 tablespoon parsley.
1.5 tablespoon soy sauce.
1 tablespoon Worcestershire.
a few splashes xo sauce.
traditional and orginal recipe from my database.
photo from google images.
.
- Forums
- Lifestyle & Travel
- fusion seafood gratin
fusion seafood gratin, page-8
-
- There are more pages in this discussion • 17 more messages in this thread...
You’re viewing a single post only. To view the entire thread just sign in or Join Now (FREE)