Easy

Whisky-braised chicken with spiced roast potatoes

Name: Whisky-braised chicken with spiced roast potatoes
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 1000 g Chicken thigh (estimated edible meat; 8 small bone-in thighs, about 1.4 kg); 18 g Garlic; 700 g Tomato (560 g sauce and 140 g finish); 700 g Potato; 100 ml Whisky; 30 g Wholegrain mustard; 10 g Cornflour; 430 ml Water (400 ml stew and 30 ml slurry); 45 g Extra virgin olive oil (20 g potatoes and 25 g stew); 3 g Thyme; 5 g Sweet paprika; 3 g Parsley; 0.4 g Black pepper; 3 g Salt (to taste)

Total time85 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

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Chicken thighs in a tomato, whisky and mustard sauce, served with thyme and paprika potatoes.

20 minprep

65 mincooking

4servings

3.527 kcalwhole recipe

882 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 85 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Gluten-free and 9 more Indicative dietary requirements

View full classification 25 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingBakingSautéing

Appliances

CasseroleOven

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Chicken thigh estimated edible meat; 8 small bone-in thighs, about 1.4 kg 1000 g
Garlic 18 g
Tomato 560 g sauce and 140 g finish 700 g
Potato 700 g
Whisky 100 ml
Wholegrain mustard 30 g
Cornflour 10 g
Water 400 ml stew and 30 ml slurry 430 ml
Extra virgin olive oil 20 g potatoes and 25 g stew 45 g
Thyme 3 g
Sweet paprika 5 g
Parsley 3 g
Black pepper 0.4 g
Salt to taste 3 g

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Let’s get cooking

Method

Preheat the oven to 190°C. Wash the potatoes, halve lengthways and lightly score the flesh. Toss with 20 g oil, thyme, paprika and salt. Place cut-side down and roast for 40–50 minutes until tender.
Heat the remaining 25 g oil in a casserole and lightly brown the peeled garlic for 1 minute; remove. Season the chicken with salt and pepper and brown in batches for 8–10 minutes. Remove and add 560 g peeled diced tomatoes; cook for 8 minutes.
Take off the heat to pour in the whisky and return to the heat without flambéing. Boil for 2 minutes, then add the mustard, garlic, chicken and 400 ml water. Cover and simmer for 30 minutes, then uncover for 10 minutes. Check that the chicken reaches 74°C at its centre.
Dissolve the cornflour in the remaining 30 ml cold water and stir in. Add the remaining 140 g diced tomatoes and cook for 3 minutes. Serve with the potatoes and chopped parsley.