Buttery Whiskey Chicken

Buttery Whiskey Chicken

Beautiful and so easy - Buttery Whiskey Chicken. There are so many ways how to prepare a delicious marinade. However, not all of them are as good as this one. Inspired by Italian chef Daniele Govoni - Buttery Whiskey Chicken.

To be honest, this was my first time I used a butter instead of olive oil for the marinade. Perhaps doctors wouldn’t really approve the amount of fat, but I believe it makes it really rich in flavour and crazy tasty.

You can use any poultry you can buy and enjoy, turkey or chicken, wings, drumsticks or breasts, up to your mood. Enjoy!

Total Time: 30 minutes + 1 hour baking + an overnight chill chicken in the marinade

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Shopping List

The Marinade:
150ml of butter
1 tablespoon of tomato purée
1,5 tablespoon of Dijon Mustard
Juice from ½ of lemon
2 cloves of garlic, crushed and finely chopped
1,5 tablespoon of cane sugar
50ml of good quality whiskey

The Chicken:
1,2 kg of good quality chicken thighs, washed and drained
2 teaspoons of smoked paprika powder
Sea salt and fresh ground black pepper

Instructions

The Marinade

In a small deep pan melt the butter on medium heat.

Stir in the tomato purée, Dijon Mustard, lemon juice, garlic and sugar. By using a whisking spoon mix for about 2-3 minutes until it becomes a nice homogenous, smooth and creamy texture.
Increase the heat and pour in the whiskey. Mix for 2 more minutes until the alcohol vaporizes.
Take off the heat and place it in a cold place to cool down entirely.

The Chicken

In a medium baking tray place the chicken thighs. Sprinkle with paprika and season with a good amount of salt and pepper. Let it rest for a while.

When the marinade is ready, pour it all over the meat. By using a plastic glove (or hand), rub it all over the meat. Cover with a cling foil and let it work overnight in the fridge. Done.

Next day, preheat the oven to 180 degrees.

Take out the meat and bring it to a room temperature.

Place the tray in the oven and bake for about 1 hour. Take it out from time to time (for about 3 times) and baste it with the marinade. Depending on the size of the meat, cover with aluminium foil, in case it would darken too much.
It is done when the meat is beautifully tender and nicely crusty on the top. Serve with my glazed brussels sprouts, stuffing or potato mash of your liking. Delicious!

Makes 4 serves.




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