I made this for dinner as I was looking for a way to use up the whisky sauce I had made for another meal the night before. It uses a few different jarred ingredients and frozen chicken breast that are easy to store and last a long time- perfect for winter lockdowns. The recipe also provides another meal for a later date.
Ingredients
For the red pepper sauce
1 onion, roughly chopped
2 garlic cloves, roughly chopped
2 jars of roasted peppers, chopped
2 carrots, grated
150 ml double cream
235ml honeyed whisky sauce
1 tbsp oil
For the chicken
2 chicken breasts, cubed
Zest of 1 lemon
Juice of half a lemon
2 tbsp olive oil
2 garlic cloves, grated
1 tsp oregano
1 can mushrooms
For honeyed whisky sauce
500g broth (I used beef but chicken or vegetable would do as well)
25 ml 14-year-old Oban whisky
15ml runny honey
Salt and pepper to taste
Knob of butter
Method
Make the whiskey sauce first by starting with boil the broth and reduce by half.
Add the whisky and honey, reducing again by a third.
Season with salt and pepper.
Add a knob of butter just before you are ready to use.
Measure out what you will need and freeze the rest if you won’t be using it in the next couple of days. It works well with haggis or grilled steak.
To make the chicken, add the lemon zest, juice, olive oil, oregano and garlic to the chicken and mix in. Leave to marinade for a couple of hours.
To make the red pepper sauce, add all the vegetables to a food processor and blend everything together. Add the double cream and mix well. Do not use the whisky sauce at this stage yet- this is added later. Leave aside for now.
Putting everything together:
Add the oil to a frying pan and heat.
Add the chicken pieces and fry until opaque. Do not worry if they are still pink in the middle at this stage.
Add half the red pepper sauce and heat until bubbling. Add the mushrooms followed by the whisky sauce and heat everything through. Simmer for 5 mins until the chicken is cooked through.
Package up the rest of the red pepper sauce and freeze for another time. To cook, just defrost and heat through on the hob. It works very well plain with pasta and grated cheese on top, or serve with grilled chicken or beef. Add extra broth to turn this into a soup too.
As I had some left-over potato mash from yesterday, I made some baked beremeal potato scones to serve with it. However, this isn’t necessary. Serve as you prefer and eat while hot.
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