THE FIREHOUSE CHICKEN WITH WHISKEY SAUCE
Source: The Firehouse, Old Sacramento, CA
Ingredients:
1 (4 lb.) chicken
6 T. butter
2/3 C. whiskey
5 oz. button mushrooms
1 shallot
1/2 C. cream
1 tsp. cornstarch
Salt and pepper to taste
Lemon juice
Cut chicken into quarters.
Heat 2 tablespoons butter in a flameproof casserole dish,
add the chicken pieces and cook over a medium heat for
about 10 minutes or until golden on all sides.
Pour whiskey over the chicken. Remove from the heat,
cover and leave to steep for 10 minutes. Meanwhile, quarter
the mushrooms and sprinkle with a few drops of lemon juice.
Peel and chop the shallot.
Melt the rest of the butter in a frying pan. Add the
mushrooms and cook, stirring occasionally, until all the liquid
has evaporated. Add the chopped shallot and cook for a few
minutes longer.
Put the mushrooms and shallot in the casserole with the
chicken, add half the cream and season with salt and pepper.
Cover and cook over a medium heat for about 30 minutes or
until the chicken pieces are tender.
Arrange the pieces of chicken on a serving platter and
keep hot. Return the casserole to the heat and bring back to
a boil.
Mix together the remaining cream and corn starch and
add to the sauce, whisking well. Cook, stirring until thickened.
Add a few drops of lemon juice. Adjust the seasoning and
pour the sauce over the pieces of chicken.
B-man 