Chicken Casserole with Whisky

Casseroles as we know it today, goes back to 20th century America, when lightweight metal and glass cookware became available for commercial use. However, cooking a one-dish meal in earthenware containers has been popular across nations for many centuries now.

Casseroles are made with chunks of meat or fish and chopped veggies bound together with rice, flour, potatoes or pasta, and sprinkled with grated cheese on top. Liquids release from the meat and veggies and additional liquid is added in the form of stock (or whisky, if you are in the mood for jazzing things up). Slow-cooked and often prepared uncovered, casseroles are served  both as the main course or as a side dish.


  • 2 tbsps of olive oil
  • 4-6 pieces of boneless chicken thighs with skin on
  • 100 gms of chopped bacon
  • A large onion chopped
  • 2 small sweet potatoes, peeled and then cut in cubes
  • 16 button mushrooms, cut in quarters
  • 500 mls of fresh chicken stock
  • 3 sprigs of thyme
  • Whisky of choice

The Process

Take a heavy-based pan and heat oil on medium high. Fry the chicken pieces until they turn crispy. Take them off the flame when they turn golden in colour. Cook the bacon in the same pan till they get some colour. Add the cubes of sweet potato, quarter sized mushrooms and the fried chicken. Make sure that the chicken is placed skin side up. Add enough chicken stock so it covers the top of the chicken skin, a good amount of whisky, thyme and then cover the pan with a lid. Let it simmer for a good 10-15 minutes until the insides of the chicken gets cooked. Run a sharp knife to judge whether it has been cooked. Strain off the extra amount of sauce, bring your dish to a boil and let it thicken. Add grated cheese on top and serve with a loaf of bread.

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There was Trouble in Paradise when Herbert Marshall and Miriam Hopkins were seen romancing each other in the 1930s romcom. Mischief-makers Gaston Monescu and Lily, the respective male and female leads, were cons masquerading as members of royal families. In recent times, San Francisco’s Tosca Café saw some trouble in their culinary paradise—the bar was facing eviction issues. Sean Penn came to the rescue and brought in celebrity chefs, Ken Friedman and April Bloomfield to revive the place. Isaac Shumway improvised the bar. He devised a cocktail menu that has a balanced mix of the old and the new. Trouble in Paradise is a bridge between the two. It is essentially an aperitif-style cocktail. Black peppercorn, basil, and Campari cleanses and opens up your palate right before a meal.

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Some matches are made in heaven. And, if it’s about finding one that does justice to your appetite, then it has to be whiskey and chocolate. Meld them to their extremes, or just let them play along – your taste buds will thank the heavens, for sure. In case, if you still aren’t sold on this, it’s time to pop in some chocolate whiskey truffles! These sinful morsels are akin to irresistible temptations. A boozy truffle suavely cuts through the lushness of cream and chocolate. Pack in an extra punch of dark chocolate ganache and it will sensuously coat your tongue just like a wooly stole hugging your body on a chilly evening.

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Summer is upon us. You can smell it in the blooming buds around you. You can feel it in the warmth of the mid-day sun. You can taste it in the fresh produce, displaying their ceremonial hues at marketplaces.  Soon, as “rough winds shake” the last “darling buds of May”, June will greet us with alacrity. And for people in Scotland, it will be time for the convivial raspberry harvest. Harvesting the fragrant summer berry, in all its sweet-tart ruddiness has given birth to one of the most celebrated Scottish desserts of all time – the Cranachan. This sublime pudding can any day give its English cousin, the trifle, a run for its money.It was traditionally prepared using quintessential Scottish ingredients like oats, whisky, local soft cheese, crowdie and raspberries. Over the years, the recipe has transformed, with chefs putting interesting twists on this time-honored dessert.While some austere recipes omit the whisky and treat the fruit as optional, this classic dessert really stands apart with a generous splash of whisky. A single malt, like the Dalmore 12 Year Old works wonderfully— it offers desirable contrast to the tartness of the raspberries and the richness of the cream. So as we inch towards June, here’s how you can treat yourself to this Scottish delight. This recipe will serve 4.

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