Title: British whiskey chicken
 Categories: Poultry, Chicken, Meat
      Yield: 6 Servings
 
      1    2 1/2 to 3 lb fryer, cut up
      2 tb Butter
      1 c  Whiskey
      3 c  Sliced mushrooms (8 oz)
    1/4 c  Sliced leeks or gr onions
    1/2 c  Light cream or milk
      2 tb Flour
      1 tb Lemon juice
      2 ts Whiskey
 
  Rinse the chicken pieces; pat dry with paper toweling. Season chicken
  with salt and pepper. In skillet brown chicken in butter 15 minutes,
  turning to brown evenly. Add the 1 cup whiskey to skillet; cover and
  simmer 30 to 35 min or til chicken is tender. remove chicken to
  serving paltter and keep warm.
  
  For sauce: Skim fat from pan juices. Add enough water to juices, if
  necessary, to measure 2/3 c liquid. Return to skillet. Stir in
  mushrooms and green onions. Cook and stir just until onions are
  tender. Combine cream and flour; add to mixture in skillet. Cook and
  stir until thick and bubbly. Cook and stir one minute more. Remove
  from heat; stir in lemon juice and the 2 teas. whiskey. Spoon over
  chicken. Serve with cooked peas and leeks if desired.