How to make whiskey chicken, and survive...

Hello! I've been on a blogging hiatus but I've been getting the itch and feel that I ought to start blogging again.

But where does one pick up after such a long time? One picks up by writing about food, obviously! So, for your pleasure here is my recipe for Whiskey Chicken.


I made it up this very afternoon, and it was so delicious I ended up eating all of it. An entire crock-pot-for-one full. And I don't feel remotely guilty.

Ingredients

• Three skinned chicken thighs, preferably free range or organic (you can buy cheap high quality poultry from the nearly-out-of-date shelf in Tesco and freeze it).
• Two sticks of celery, chopped into large chunky bits
• A handful of lentils, barley and dried peas
• Half a red onion
• Half a leek
• About four cloves of garlic
• Chicken stock
• Creole spice, smoked paprika
• Sea salt to taste
• 300 mls of water
• One teaspoon of flour to thicken
• One tablespoon of whiskey
  
• Eye of newt hair of cat, etc. (not really)
  

Instructions

1. Plug in and switch on Slow Cooker, low heat. This is important.
2. Make sure the chicken has no fat or skin (otherwise it melts, and in a slow cooker this is grim grim grim), then chop into 1 inch pieces
   
3. Bung everything into the pot
   
4. Add the water, stock, spices and whiskey
   
5. Give it a stir
   
6. Leave for 6-8 hours
7. Stir again, occasionally
   
8. Do not slug whiskey from the bottle whilst the casserole is cooking. You will get drunk and won't appreciate the grub.
9. Serve with hot crusty bread

Serves two, unless you're me and you eat it all at once.

Enjoy!

Sian xxx