Irish Mist Chicken

 

The dish that you see here is one that I first made in 1979 when I was married to husband number one. It’s an easy and tasty chicken dish, perfect for working couples, and not dissimilar to the recipe for Company Chicken that is also on this site. We made it three times during that year, and that’s the last time I had it until yesterday. The reason is that my husband had been given a bottle of Irish Mist as a Christmas present. We knew nothing about Irish Mist, so I used it up by making the various recipes that were found in the tiny little booklet affixed to the neck of the bottle. Most of the recipes were forgettable (I remember a particularly insipid cake), but we did like this chicken. I’m not so sure if I liked the taste the best, or if I liked how easy it was to make, but I digress. When the bottle had been used up, we decided to get another one to keep on hand so we could make the chicken again. It was at this point that we priced bottles of Irish Mist and decided that it was too rich for our then meager budget and I never had it again.

During a recent sleepless night, I started thinking about that chicken. I’m sure that most of you don’t think about food when you can’t sleep, but I do. I began to wonder about that recipe, and was pleased to find it via a Google search. At the time that I first made it, it was called “Irish Mist-ery” Chicken, but I found it as Irish Mist Chicken on   Cooks.com. Then I wondered if Irish Mist even existed anymore, and come to find out, it does indeed; I managed to pick up the last bottle at the local market. I adapted the recipe slightly based upon what I had on hand, and enjoyed not only the tasty chicken, but those fond memories of youthful experimentation in the kitchen.

If you’re looking for something Irish for St. Patrick’s Day, but don’t care for corned beef, why not give Irish Mist Chicken a try?

 Irish Mist Chicken

4 slices Black Forest deli ham
2 whole boneless chicken breasts, cut in half
10 oz. can cream of mushroom soup
2/3 c. sour cream
½ c. Irish Mist Honey Liqueur
4 oz. cremini mushrooms, sliced

Preheat oven to 350ºF.

 Arrange slices of ham in the bottom of an 8 x 8 inch baking dish (I recommend this one because it’s green and so perfect for St. Patrick's Day). On each slice of ham, place a chicken breast half. Mix remaining ingredients and spoon over chicken, covering completely. Bake, uncovered, for 1½  hours. Serve over wild rice.

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