Hot Toddy Chicken With Pancetta And Garlic Mashed Potatoes - cooking recipe

Ingredients

Hot Toddy Chicken
12 slices pancetta
6 boneless chicken breasts, with skin
salt and black pepper
3 1/2 ounces butter, softened
1 tablespoon olive oil
2 lemons, juice and zest of
1/4 pint whiskey, of your choice
2 tablespoons honey
6 fluid ounces hot chicken stock
1 tablespoon flour
Garlic Mash
1 1/2 lbs potatoes, cut into small chunks
4 tablespoons single cream
2 ounces butter, softened
2 -4 garlic cloves, peeled & crushed
salt and black pepper
parsley, to garnish

Preparation

Cook the pancetta in a frying pan until crisp; set aside on kitchen paper.
Season the chicken well with salt & black pepper.Melt half of the butter & oil in a large frying pan - add the lemon zest & the chicken SKIN SIDE DOWN and fry until the skin is crispy & golden, about 5 minutes.Turn over and cook on the other side for about 3 minutes. Drain and place the chicken and the lemon zest on to a plate lined with kitchen paper & set aside.
Take the frying pan off the heat & add the whisky - return the pan to the heat for about 1 minute. Add the lemon juice, honey & the hot chicken stock. Mix the remaining butter with the flour and gradually whisk in to the whisky sauce in the pan until thickened slightly.
Return the chicken & lemon zest to the pan & simmer without a lid for about 25 to 30 minutes. Turn the chicken over half way through.
Meanwhile, cook the potatoes in boiling salted water until very soft. Drain & keeping the potatoes in the pan, add the butter, salt, pepper, garlic & cream to the potatoes inthe pan. Whisk until smooth or mash with a metal potato masher until smooth and there are no lumps remaining. Check seasoning and add more if necessary. Replace lid and keep warm.
Divide the garlic mash onto 6 warm dinner plates, top with the chicken and then 2 slices of pancetta for each serving. Drizzle over the hot toddy sauce & garnish with fresh parsley. Serve hot with lightly steamed winter greens.
A dish to satisfy & keep colds at bay!