Saturday, August 15, 2015

Chicken In The Heather - Pan Sauce Version

 This isn't the traditional recipe.  This is a pan sauce version, in an attempt to not heat up the house on a hot summer day.  The original recipe from Scotland is a roasted bird and is completely delicious.  Then again, so is the new version in it's own right.  This version also has baby chestnut mushroom halves.  This dish has an intense honey flavour with mustard and just a slight hint of curry.  It has a wee bit of whiskey, of course.

Heather honey comes from bees that collect from heather flowers commonly in Scotland, Wales and Northern England (....such as Yorkshire).  The beekeepers bring their hives to the heather in mid August and by September the bees will be mostly gathering nectar from the heather flowers that are in bloom.  At that time of the year, it may be the only source of nectar.

World Of Honey

6 chicken breasts, skin and silver skin removed, pound to tenderise, dredged in seasoned flour.
1 small pummet baby chestnut mushrooms, halved
1/2 onion, small diced
2 lrg. cloves garlic, crushed
1/4 c .dijon  mustard
1/2 c. heather honey
3 caps scotch
2 tsp. curry powder
2 c. chicken stock

Blend honey, mustard, scotch, curry powder and stock and set aside (....try to dissolved the honey completely).  Shallow fry the chicken in vegetable oil.  Drain and Set aside.  Add the onions and garlic to the pan and cook until soft and lightly browned.  Add the mushroom halves.  Cook a further 5 minutes, or so.  Drain the excess oil.  Now add the chicken back, then the stock mixture, turning the chicken to coat it. Cook until thickened and reduced a bit.

Served with steamed carrots and neeps!


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