Roadside Chicken

Thu, 17 August 2017

Serves 2

 

Ingredients

-          Generous glug of olive oil

-          One onion, sliced

-          Two garlic cloves, finely chopped

-          One red pepper, sliced

-          200g mushrooms, sliced

-          350g chicken fillets

-          Generous pinch salt

-          Generous pinch freshly ground black pepper

-          One tablespoon crème fraiche

-          30 mls Talisker Whisky

 

Method

-          Put the oil in a saupan or frying pan on a high heat and then add onion, garlic, peppers and mushrooms.

-          After a coupel of minutes add the chicken fillets, season with salt and freshly ground pepper, and keep stirring.

-          Once the outside of the chicken has turned white, add the whisky and cook until the chicken is cooked through (check to ensure there’s no pink meat left)

-          Stir in the crème fraiche then take off the heat and serve.