Edradour Distillery is one place I had to go back to on this trip, not just because it’s beautiful but also because I wanted to check up on my barrel of whisky that is signed and maturing nicely. Set up in 1825, the distillery is hidden in a small valley in Perthshire and is Scotland’s smallest traditional whisky distillery. This place is a picture, as is the owner Andrew – he is on hand most days making the spirit and leading tours and tastings.
- 25g butter
- 1 x 2kg chicken, jointed into 8 portions
- Sea salt and freshly ground black pepper
- 2 shallots, diced
- 1 garlic clove, chopped
- 50ml whisky
- 1 tbsp Dijon mustard
- 1 tbsp grainy mustard
- 200g new potatoes, halved
- 100g wild mushrooms
- 4 medium tomatoes, quartered
- 750ml chicken stock
- 75ml double cream
- Small bunch of flat-leaf parsley, chopped
- Small bunch of wild garlic, plus wild garlic flowers to serve
Heat a large, wide, non-stick sauté pan over a medium heat until hot. Add the butter and heat until melted, then add the chicken pieces, skin-side down. Season them all, then fry for about 10 minutes, until deep golden. Stir in the shallots and garlic and cook for 3–4 minutes, until starting to soften. Turn the chicken over so it’s skin-side up.
Pour the whisky into the pan and bring to a bubble to burn off the alcohol. Stir in both types of mustard, then add the potatoes, mushrooms and tomatoes. Season well then stir in the stock, cover and bring to the boil.
Reduce the heat and simmer gently for 20 minutes, or until the chicken is cooked through. Cut through the thickest piece of meat and check there are no pink juices.
When the chicken is cooked, pour over the double cream and stir in the parsley. Add the wild garlic to the pan and cook for around one minute until it’s wilted, then remove from the heat, sprinkle the flowers over the top and serve.
James Martin’s Great British Adventure, Quadrille, £25.