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Irish Chicken in Whiskey Cream Sauce

Tender pan-seared chicken bathed in a luxurious, savory-sweet whiskey and heavy cream sauce. A restaurant-quality Irish dinner ready in under 45 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: European, Irish
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 pieces chicken thighs bone-in, skin-on (or boneless breasts)
  • 1 tsp salt
  • 1 tsp black pepper freshly cracked
  • 1 tbsp olive oil
  • 1 tbsp butter unsalted
Whiskey Cream Sauce
  • 2 cloves garlic minced
  • 1 medium shallot finely chopped
  • 0.5 cup Irish whiskey (e.g., Jameson)
  • 0.5 cup chicken stock
  • 1 cup heavy cream
  • 1 tsp Dijon mustard
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Large skillet (cast iron preferred)
  • Chef's knife
  • Cutting board
  • Tongs

Method
 

  1. Remove chicken from fridge 20 minutes prior to cooking. Pat dry and season generously with salt and pepper.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken skin-side down for 5-7 minutes until golden brown. Flip and cook 4-5 minutes more. Remove chicken to a plate.
  3. Reduce heat to medium. Add shallots to the pan drippings and sauté for 2 minutes. Add garlic and cook for 30 seconds until fragrant.
  4. Pour in the whiskey carefully (it may flame or steam) to deglaze the pan. Scrape up browned bits from the bottom. Simmer until reduced by half (about 3 minutes).
  5. Stir in chicken stock and Dijon mustard. Slowly whisk in the heavy cream. Bring to a gentle simmer.
  6. Return chicken and its juices to the pan. Simmer gently for 10-15 minutes until sauce thickens and chicken reaches 165°F (75°C).
  7. Garnish with fresh parsley and serve immediately.

Notes

Serve with mashed potatoes or crusty bread to soak up the sauce.