James’s jaunt around Britain: Whisky chicken with wild mushroom & mustard sauce
James Martin tasted the most mouthwatering local produce in every corner of the UK for his new TV series and book – and here you can try his recipes yourself
A real taste of the highlands, nothing will quite warm you up like this hearty dish
Edradour Distillery, Scotland’s smallest traditional whisky distillery, is one place I had to go on this trip, so I could check up on the barrel of whisky I have maturing there.
For this dish, you can use any single-malt whisky to add a delicious warmth.
- 25g (1oz) butter
- 2kg (4lb 8oz) chicken, in 8 pieces
- Sea salt and black pepper
- 2 shallots, diced
- 1 garlic clove, chopped
- 50ml (2fl oz) single-malt whisky
- 1tbsp Dijon mustard
- 1tbsp grainy mustard
- 200g (7oz) new potatoes, halved
- 100g (3½oz) wild mushrooms
- 4 tomatoes, quartered
- 750ml (1¼pt) chicken stock
- 75ml (2½fl oz) double cream
- A small bunch of flat-leaf parsley, chopped
- A small bunch of wild garlic, plus its flowers, to serve (optional, when in season)
Heat the butter in a nonstick sauté pan over a medium heat, then add the chicken, skin-side down.
Season then fry for 10 minutes, until golden. Stir in the shallots and garlic and cook for 3-4 minutes, until softened. Turn the chicken over.
Pour the whisky in and bring to a bubble. Stir in the mustards, then add the vegetables.
Season then stir in the stock, cover and boil. Simmer for 20 minutes, until the chicken is done.
Pour in the cream and parsley.
Add the garlic leaves, if using, and cook for 1 minute, remove from the heat and add the flowers.
James Martin’s Great British Adventure is published by Quadrille, £25. To order a copy for £20, visit mailshop.co.uk/books or call 0844 571 0640, p&p is free. Spend £30 on books and get FREE premium delivery. Offer valid until 23/02/2019.