Hot Toddy Chicken With Pancetta and Garlic Mashed Potatoes

Name: Hot Toddy Chicken With Pancetta and Garlic Mashed Potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 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; 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

(8)

Recipe by French Tart

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!

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READY IN: 1hr

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

Cook the pancetta in a frying pan until crisp; set aside on kitchen paper.
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.
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.
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.
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.
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.
A dish to satisfy & keep colds at bay!

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