Hot Toddy Chicken With Pancetta and Garlic Mashed Potatoes
photo by BLUE ROSE
- Ready In:
- 1hr
- Ingredients:
- 16
- 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
- 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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Reviews
-
Absolutely wonderful! I made this for a Burns Supper and it was a big hit. The one thing I changed was to use bacon instead of pancetta, as pancetta was not available at my grocery store. The flavor of the sauce is wonderful - the tartness and sweetness perfectly balanced with the smoky flavors of the bacon and whisky. I have already made this twice and will make it regularly since it was such a hit with my husband!
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Thanks to Recipe Swap I came across this recipe to try. I surprised my DH by making two versions, one w/lemon and one wo/lemon. Since I was allergic to lemon I wanted to see if this recpe would come out good with out it. According to my DH both ways were excellant! Wow is this soo good even without the lemon in it. Thanks to you we hand an elegant meal tonight.
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Tweaks
-
Absolutely wonderful! I made this for a Burns Supper and it was a big hit. The one thing I changed was to use bacon instead of pancetta, as pancetta was not available at my grocery store. The flavor of the sauce is wonderful - the tartness and sweetness perfectly balanced with the smoky flavors of the bacon and whisky. I have already made this twice and will make it regularly since it was such a hit with my husband!
-
I made this dish, with a number of modifications. I used boneless, skinless chicken breasts, subbed low-fat spread for the butter, and prosciutto for the pancetta, all to reduce the fat content. It was good, but a little tart - I think it was due to my modifications. Next time, I will reduce the lemon a bit. That being said, the consistency of the sauce was perfect, and the potatoes? Pure heaven. Thanks, French Tart!
RECIPE SUBMITTED BY
<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p>
<p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA & Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature & Art History teacher & lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband & my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p>
<p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p>
<p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p>
<p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p>
<p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p>
<p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p>
<p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p>
<p><strong><span>My favourite pastimes are: reading, writing, painting & drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts & festivals, as well as Slow Cooking. I also enjoy French & North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband & I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food & Wine Breaks, French Antiques & Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued & restored ourselves. Our charming village has one of the oldest Churches in the region & it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac & Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough & York, to visit our family & friends. We also love indulging in dining out when we are there, in a wide variety of EXCELLENT Gastro-Pubs that we have in North Yorkshire; and popping in to have a Pint of REAL ENGLISH ALE in our local pub is a always a must!! <br /></span></strong></p>
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