James Martin’s Great British Adventure: Whisky Chicken with Wild Mushroom & Mustard Sauce

Name: James Martin's Whisky Chicken with Wild Mushroom Mustard Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves 4
Cuisine: British
Ingredients: 4 chicken breasts; Salt and freshly ground black pepper; 2 tbsp olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 200ml whisky; 300ml chicken stock; 200ml double cream; 2 tbsp wholegrain mustard; 200g wild mushrooms, sliced; 2 tbsp chopped parsley

James Martin's Great British Adventure brings us a delightful recipe for Whisky Chicken with Wild Mushroom & Mustard Sauce, a dish that captures the essence of British cuisine with a whisky twist. This recipe not only offers a comforting meal but also a chance to experience a bit of British culinary tradition right at your table.

Brief Description of the Recipe

The recipe features chicken pieces cooked to perfection with a rich sauce made from whisky, wild mushrooms, mustard, and a touch of double cream. The inclusion of wild garlic adds a unique flavor that complements the earthy tones of the mushrooms and the warmth of the whisky.

Cultural or Historical Context

James Martin, a celebrated British chef, showcases this recipe in his series "Great British Adventure," highlighting local ingredients and traditional British cooking techniques. Whisky, being a cherished spirit in the UK, especially in Scotland, brings a cultural touch to the dish, marrying well with the rustic flavors of wild mushrooms and mustard.

Ingredients List

Chicken, cut into portions
Whisky (50ml)
Wild mushrooms (100g)
New potatoes, halved (200g)
Double cream (75ml)
Dijon mustard and grainy mustard (1 tablespoon each)
Shallots, diced (2)
Garlic clove, chopped (1)
Flat-leaf parsley, chopped (small bunch)
Wild garlic, plus flowers for garnish (optional)
Chicken stock (750ml)
Medium tomatoes, quartered (4)
Butter (25g)

Preparation Instructions

Start by heating butter in a large pan, then add the chicken pieces, seasoning them before frying until golden.
Introduce shallots and garlic, cooking until softened, then pour in the whisky to deglaze the pan.
Add mustards, potatoes, mushrooms, tomatoes, and chicken stock, simmering until the chicken is thoroughly cooked.
Finish the sauce with double cream, parsley, and wild garlic, cooking briefly until the garlic wilts.

Storage and Reheating

The dish can be stored in an airtight container in the refrigerator for up to 3 days. For reheating, gently warm it on the stove or in a microwave, adding a little water or stock if the sauce needs thinning.

Nutritional Information

This dish provides a balanced mix of protein, fats, and carbs, with the mushrooms and tomatoes offering a source of vitamins and minerals. The whisky, while contributing flavor, also adds a minimal amount of alcohol content as it cooks off during preparation.

Frequently Asked Questions

Can I use any type of mushrooms? Wild mushrooms are preferred for their flavor, but cultivated varieties like chestnut or button mushrooms can also be used.
Is there a non-alcoholic substitute for whisky? While whisky adds a unique flavor, you can use a combination of non-alcoholic cider vinegar and chicken stock as a substitute.

Final thoughts on serving this dish center around its versatility. It can be served with a side of steamed green vegetables or a simple salad to balance the richness of the sauce. The dish's comforting essence makes it perfect for a cozy dinner, offering a taste of Britain's culinary heritage with every bite.

Original recipe by James Martin, featured in his "Great British Adventure" series, this dish exemplifies the warmth and richness of British cooking, incorporating the beloved flavours of whisky and wild mushrooms.

For more detailed instructions and insights into this recipe, visit Foodies Magazine and PressReader.