Scotch Chicken & Veggies
I’m starting this blog because I want to experiment with flavors and share what I find out along the way. That being said, I’ve been playing around with an Islay Single Malt Scotch Whiskey, some veggies, and a whole lot of spices.
After posting this picture on my instagram story, I realized I had made a mistake. As much as I love (and I mean LOVE) garlic, it isn’t the best to use when cooking with whiskey.
Personally, I don’t think Islay Scotches are for drinking. They tend to be very smoky compared to other whiskeys. They also have a unique taste because some of the smoke that flavors this type of Scotch is from peat moss.
But that smokiness and all the flavors hiding underneath it are great for cooking. So, naturally, I had to give it a try!
And it was awesome. To get a good flavor from the Scotch, the alcohol needed to be cooked off. To accomplish this quickly, I got a little riled up and set the Scotch on fire!
One of my biggest kitchen mistakes happened a few years ago: I caught my oven mitts on fire using the broiler and burnt the top of my casserole.
Because of that failure, starting a fire in my kitchen on purpose and making something yummy with it was extremely satisfying.
But enough about the Scotch; let’s dig into the chicken, the veggies, and the spices going on in this recipe.
The chicken is the easiest part of the recipe. I rubbed 4 chicken thighs with a blend of ground coriander, nutmeg, sea salt, and freshly ground black pepper.
If you aren’t familiar with coriander, give it a good sniff when you try this recipe. It’s one of my favorite spices to smell.
Coriander, salt, and pepper are also in the veggies along with a little bit of thyme. I didn’t actually measure the seasonings going into the veggies; normally when I cook I just sprinkle, sniff, and occasionally taste to see if things are on track.
I used a leek, a couple carrots, and some radishes for this meal. This mix gives a great color, great flavors.
How did I pick these vegetables in particular? They’re all veggies that would have traditionally grown in Scotland, so I just assumed they would be good with the Scotch.
By the way, don’t throw away your radish leaves when you’re cleaning up. They can be used in salads.
And they turned out better than I could have anticipated. The leeks ended up caramelizing in the Scotch sauce and adding a great flavor to the overall dish.
This recipe will take a little time and effort, but it’s so worth it. Be sure to read through the steps before you start cooking.
Now turn on your music, grab your Scotch, and get riled up. It’s time to cook!
Give this recipe a try and drop your thoughts in the comments below!
Rile Up Your Kitchen!
For the Veggies…
- 1 Leek
- 2 Carrots
- 6 Radishes
- 1 Tbsp Butter
- 2 tsp White vinegar
- 1/4 c Chicken broth
- Sea salt*
- Freshly ground black pepper*
*I didn’t measure (oops) – I just sprinkled. Start at about 1/2 tsp of each and modify to your own taste.
For the Chicken…
- 4 Boneless, skinless, chicken thighs (1 – 1.25 lbs)
- 1-2 Tbsp Extra virgin olive oil
- 1 Tbsp Unsalted butter
- 1/2 tsp Freshly ground black pepper
- 1/2 tsp Sea salt
- 1/2 tsp Nutmeg
- 2 tsp Coriander
For the Scotch Sauce…
- A candle lighter or long match
- 2 oz Islay Single Malt Scotch
- 1/2 Heavy Cream
- 1 tsp Honey
- 1/4 tsp Corn starch
- Take your chicken thighs out of the fridge and let them start to come up to room temp. (20-30 min before you’re ready to cook them)
- Wash your vegetables and chop them up. Cut the leek in half moons (see picture & link below), and slice the carrots and radishes.
- Combine all the ingredients for the vegetables in a skillet over medium heat. The liquids will start to simmer. Let the veggies cook for about 15 minutes, stirring once or twice during this time.
- Put a small, empty sauce pan on the stove on the lowest heat. This will be used for the Scotch sauce.
- While the veggies are cooking, mix pepper, salt, nutmeg, and coriander in a small bowl, and rub the spice blend on the chicken thighs.
- When you start to notice a little bit of browning on the veggies, transfer them from the skillet into an appropriately sized bowl and set them aside for now.
- Turn off the burner under the empty saucepan, and add the Scotch.
- Add enough olive oil to the skillet to lightly cover the bottom of it and allow the oil to heat up. Then add the chicken.
- As soon as the chicken is in the skillet, light the Scotch on fire.
- Let the chicken cook for 5 minutes without moving it at all. Then flip it and let it cook for another 6-7 minutes.
- As soon as the Scotch stops flaming, add the heavy cream to the saucepan. Turn the burner back on and stir the cream into the Scotch. Once the mix is warm, stir in the honey. Allow the sauce to simmer while the chicken cooks.
- Once the chicken is cooked through, drop the butter into the skillet.
- Add the corn starch to the Scotch sauce and mix it in.
- Move the chicken around in the butter as it melts.
- Pour the Scotch sauce in with the chicken and use it to deglaze the skillet. Spoon some of the sauce over the chicken, and then move the chicken to your dinner plates.
- Toss the veggies back into the skillet with the sauce. Move them around to get the sauce evenly distributed on the veggies, then allow them to cook for about 15 more minutes. Stir them once about halfway through. You’ll know they’re done when you see browning on the bottoms of the carrots & radishes and caramelization of the leeks.
Time to Eat!