Grilled Chicken Especially Refined

Quarter grilled chicken, cover and reheat in a roasting pan in a warm oven at about 160 °C. In a larger pan, melt the butter, as well as the liver pate. Season with the mustard. Slowly pour in the wine, then the warm soup, stirring constantly. Add pepper, paprika powder and rosemary, stir, let it boil down. Finally stir in the cream, from this point do not boil. Heat the whiskey, light it in a ladle and pour it over the grilled chicken pieces in the pan. Now empty the sauce from the pan over the chicken parts and serve the dish immediately.Suggestion for garnish: fresh sprigs of rosemary.It goes well with potatoes or chips, but also fresh white bread or potato salad. Green salad is mandatory anyway

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