Hot Toddy Chicken With Pancetta and Garlic Mashed Potatoes

Tender chicken breasts cooked with whisky, honey & lemon; garnished with crisp pancetta slices & served on a bed of fluffy garlic infused mashed potatoes. A recipe devised for last Winter's evening meal menu - especially for candlelight & cosy fireside dining!! This is especially good all year around however & also works well with bourbon whisky too. Serve with any Winter greens, just lightly steamed & dressed in a little butter with freshly ground black pepper.Sublime!

• Ready In: 1 hr
• Serves: 6

Ingredients

• Hot Toddy Chicken

• 12  slices pancetta
• 6  boneless chicken breasts, with skin
•  salt and black pepper
• 3 1⁄2 ounces butter, softened
• 1  tablespoon olive oil
• 2  lemons, juice and zest of
• 1⁄4 pint  whiskey, of your choice
• 2  tablespoons honey
• 6  fluid ounces  hot chicken stock
• 1  tablespoon flour

• Garlic Mash

• 1 1⁄2 lbs potatoes, cut into small chunks
• 4  tablespoons  single cream
• 2  ounces butter, softened
• 2 -4  garlic cloves, peeled & crushed
•  salt and black pepper
•  parsley, to garnish

Directions

1. Cook the pancetta in a frying pan until crisp; set aside on kitchen paper.
2. Season the chicken well with salt & black pepper.Melt half of the butter & oil in a large frying pan - add the lemon zest & the chicken SKIN SIDE DOWN and fry until the skin is crispy & golden, about 5 minutes.Turn over and cook on the other side for about 3 minutes. Drain and place the chicken and the lemon zest on to a plate lined with kitchen paper & set aside.
3. Take the frying pan off the heat & add the whisky - return the pan to the heat for about 1 minute. Add the lemon juice, honey & the hot chicken stock. Mix the remaining butter with the flour and gradually whisk in to the whisky sauce in the pan until thickened slightly.
4. Return the chicken & lemon zest to the pan & simmer without a lid for about 25 to 30 minutes. Turn the chicken over half way through.
5. Meanwhile, cook the potatoes in boiling salted water until very soft. Drain & keeping the potatoes in the pan, add the butter, salt, pepper, garlic & cream to the potatoes inthe pan. Whisk until smooth or mash with a metal potato masher until smooth and there are no lumps remaining. Check seasoning and add more if necessary. Replace lid and keep warm.
6. Divide the garlic mash onto 6 warm dinner plates, top with the chicken and then 2 slices of pancetta for each serving. Drizzle over the hot toddy sauce & garnish with fresh parsley. Serve hot with lightly steamed winter greens.
7. A dish to satisfy & keep colds at bay!