Whiskey 12 cup double cream 1 tbsp. Cover the chicken breasts in foil for extra moisture.

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Wrap the chicken in 2 or 3 slices of bacon.

Whisky sauce for chicken. Place a large saucepan over a medium heat and cook the shallots and celery in the olive oil. Mix chicken stock and whisky in a pan bringing to the boil and reducing the volume by half. Add the thyme and bay.

Fry gently for 5 minutes stirring occasionally without colouring the vegetables. Bake in the oven for 25-30 minutes until the chicken is cooked through. Whiskey Sauce 1 cup chicken stock 2 tbsp.

Dijon mustard 1 12 tbsp. For the Whisky Sauce. Serve with vegetables and pour whisky sauce over top.

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