24 East Essex Street, Temple Bar, Dublin 2 
+353.1.6790043 
Chicken Connemara
10 Apr 2020Chicken Connemara
This is one of my defining dishes! It was created in 1989, a gently sweet flavoured dish thanks to the Irish Mist Whiskey Liqueur which oozes through the sauce, giving its essence and flavour.
I have had Chicken Connemara on every restaurant menu I have owned and it continues to shine as an elegant and popular dish.
Preparation time: 5 Minutes
Cooking time: 15 Minutes
Serving Suggestions: Roast root vegetables
Ingredients
Serves: four
4 chicken breasts
40g mushrooms, sliced
40g onion, diced
2 strips of bacon, chopped
50ml Irish Mist Whiskey Liqueur
100ml fresh pouring cream
2 tbsp. olive oil
Method
- On a chopping board, peel and dice the onion, slice the mushroom and dice the bacon.
- In a large frying pan, add a tablespoon of olive oil and bring to a medium heat.
- Add the chicken and sweat for 2-3 minutes on each side until golden.
- Remove the chicken from the pan (do not dispose of the cooking juices) and place it in an oven dish. Pre-heat the oven to F350° / C180° / Gas Mark 4 and cook for 8-10 minutes.
- Using the same large pan that you used for cooking the chicken, bring to a medium heat and add the chopped mushrooms and bacon, sweat for 3 minutes, deglaze with the Irish Mist and add the cream.
- In a separate pan, heat a tablespoon of olive oil. Add the onions to fry and caramelize for 5 minutes.
- Merge the contents of both pans into the large pan.
- Bring to the boil and reduce by half by simmering for 2-3 minutes until the sauce has become thick and creamy.
- Pour the sauce onto the plates and place the chicken on top.
Food Photography by Anna Nowakowska
