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.
