ingredients
serves 4
2 tablespoons olive oil
4 chicken legs, each about 8 ounce, skinned and divided into thighs and drumsticks
8 small onions, peeled
4 cloves garlic, peeled and crushed
1 cup chicken stock
2 tablespoons whiskey
1/2 level teaspoon dried tarragon
2 medium carrots, peeled and sliced diagonally
1 1/2 cups button mushrooms, wiped and quartered
2 teaspoons lemon juice
Freshly ground black pepper
1/2 cup low-fat natural yogurt
method
1. Heat half the oil in a large skillet and cook the chicken pieces in it over a moderate heat for 7-8 minutes, turning them to brown all over. Lift them from the pan and set aside.
2. Cook the onions and garlic gently in the pan for 8-10 minutes, until soft. Stir in the stock, whiskey and tarragon. Return the chicken to the pan and bring the sauce to the boil. Lower the heat, cover and simmer for 25 minutes.
3. Heat the remaining oil in a heavy-based saucepan and cook the carrots and mushrooms in it over a moderately high heat, uncovered, for 4 - 5 minutes, stirring frequently.
4. Add the carrots, mushrooms and lemon juice to the chicken, season with pepper, cover and cook gently for 5 minutes. Lift the chicken into a heated serving dish with a slotted spoon.
5. Stir the yoghurt into the sauce and heat without boiling, then pour over the chicken.
Serve with red cabbage, rice and parsley sprigs. Dry sherry or wine can replace the whisky.
This tender dish, using the darker meat from a chicken, has its creamy sauce laced with a dash of whisky.
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more information
When skinning the chicken pieces, slit the skin with kitchen shears then grip one end of it with a piece of kitchen paper and pull firmly away from you.
