[NEW] 💥 Chicken and whisky mushrooms #

This started as a simple what’s in the fridge dinner and slowly became something I come back to often. The chicken and rice are straightforward and familiar, while the whisky mushroom sauce adds depth without overpowering the dish. It’s the kind of food that fits easily into a weeknight routine, but still holds its own when shared with others.

Servings 4 Prep time 15 mins Cooking time 30 mins

Ingredients #

Chicken #

• 4 chicken thighs (bone-in, skin-on)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and freshly ground black pepper

Basmati rice #

• 200 g basmati rice
• 400 ml chicken stock
• 1 bay leaf
• 1 tsp lemon juice
• Pinch of salt

Whisky Mushroom Sauce #

• 300 g mixed mushrooms (shiitake, chestnut, oyster), sliced
• 2 tbsp butter
• 1 tbsp olive oil
• 50 ml whisky (I used my The Lakes Distillery one from my trip to Lake District in 2024)
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• 150 ml double cream (or plant-based alternative)
• 1 tbsp fresh chives, finely chopped

Directions #

Chicken #

1. Preheat your oven to 180°C (355°F, fan).
2. Rub the chicken with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Heat a large pan over medium heat and sear the chicken, skin side down, until golden and crisp (4-5 minutes). Flip and cook for another 3 minutes.
4. Transfer the chicken to a baking tray and roast in the oven for 15-20 minutes, or until cooked through and juicy.

Rice #

1. Rinse the rice under cold water. Bring the chicken stock, bay leaf, lemon juice, and salt to a gentle simmer in a saucepan.
2. Add the rice, cover, and cook on low heat for 12-15 minutes. Remove from the heat and let it rest for 5 minutes before fluffing with a fork.

Whisky Mushroom Sauce #

1. Heat the butter and olive oil in a pan over medium-high heat. Add the mushrooms and sauté until golden and softened.
2. Deglaze the pan with the whisky, letting it bubble and reduce slightly while scraping up all the good bits from the bottom.
3. Stir in the soy sauce, maple syrup, and Dijon mustard. Cook for 2-3 minutes until glossy.
4. Add the cream and simmer for another 4-5 minutes, until the sauce thickens. Finish with a sprinkle of fresh chives.

Serve #

1. Plate the rice and chicken, and serve the whisky mushroom sauce on the side - or pour it over just before eating if you’re feeling generous.

This is perfect with a crisp white wine or, if you’re leaning into the theme, a small glass of the same whisky you cooked with!