Chicken Easy Main

Hot toddy chicken with parsnip mash

Name: Hot toddy chicken with parsnip mash
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4
Ingredients: 4 chicken breast fillets, skin on (with wing bone attached, optional); 2 tablespoons olive oil; 80g unsalted butter; Pared rind of 2 lemons; 100ml whisky; Juice of 1 lemon; 1 1/2 tablespoons honey; 2/3 cup (165ml) chicken stock; 1 bay leaf; 1 tablespoon plain flour; 4 parsnips, peeled, chopped; Pinch of freshly grated nutmeg; 1/4 cup (60ml) pure (thin) cream; Grilled flat pancetta slices or streaky bacon rashers, to serve; Chopped flat-leaf parsley leaves, to garnish

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Ingredients (15)

4 chicken breast fillets, skin on (with wing bone attached, optional)
2 tablespoons olive oil
80g unsalted butter
Pared rind of 2 lemons
100ml whisky
Juice of 1 lemon
1 1/2 tablespoons honey
2/3 cup (165ml) chicken stock
1 bay leaf
1 tablespoon plain flour
4 parsnips, peeled, chopped
Pinch of freshly grated nutmeg
1/4 cup (60ml) pure (thin) cream
Grilled flat pancetta slices or streaky bacon rashers, to serve
Chopped flat-leaf parsley leaves, to garnish

Method

1.

Season chicken with salt and pepper. Cover and chill for 30 minutes.
2.

Melt oil and 30g butter in a frypan over medium heat. Add chicken and rind. Fry chicken for 3 minutes each side or until golden, then remove. Remove pan from heat and carefully add whisky. Return to heat, cook for 1 minute, then carefully ignite liquid with a long kitchen lighter. When flames die, add juice, honey, stock and bay leaf. Soften 20g butter and mix with flour. Slowly add to pan. Stir until slightly thickened. Return chicken to pan. Simmer for 8-10 minutes until cooked.
3.

Cook parsnips in boiling salted water for 8-10 minutes until tender, then drain and whiz in a food processor with the nutmeg, cream and remaining 30g butter until smooth. Season, then serve topped with chicken and pancetta. Drizzle with sauce and sprinkle with parsley.