Crispy Chicken + Mushrooms

I’ve been on a chicken kick for the last year or so, and that train is not stopping. I want to really dial in the half chicken — crisped to perfection, dumb juicy, accompanied by a simple, beautiful sauce. I really enjoy the butchery aspect of breaking down chickens — it’s quick, not too fussy, and kind of therapeutic. Raw chicken can be a bit off-putting for sure, but just move with grace and speed and you’ll be fine. If you aren’t patting your chickens dry before you start, that will definitely help with the wetness and awkwardness of trying to butcher something slippery.

This dish brings together two of my favorite things: chicken and mushrooms. It’s light, filling, and a definite crowd-pleaser. Don’t go too heavy on the cream — it’s just meant to add the slightest touch of richness and subtlety to balance the pepperiness and the boozy hit from the whisky.

Ingredients

• 1 skin-on chicken breast (ideally dried out skin-side up in your fridge overnight, uncovered)

• 7–10 brown button mushrooms, cleaned

• 2 medium shallots, diced