|Chicken||1 Small, roasted|
|Sweet dill pickles||6|
|Frozen peas||1⁄2 Cup (8 tbs)|
|Scotch whiskey||1⁄4 Cup (4 tbs)|
|Chopped pickled beets||1 1⁄2 Cup (24 tbs)|
|Parsley||3 Tablespoon, chopped|
|Paprika pepper||1 Teaspoon|
Divide the chicken into fairly large pieces and remove the larger bones.
Peel and finely slice the onions.
Cut the salami slices in half.
Cut the pickles into matchsticks.
Nick the skins of the tomatoes, plunge into boiling water for 30-45 seconds, peel and quarter.
Thaw the peas.
Heat the oil in a frying pan and brown the chicken pieces quickly on all sides.
Add the onion and salami and cook for 2 minutes.
Pour over the whisky, carefully set alight and allow almost to go out.
Add the pickles, tomatoes, beets, peas and parsley and season with the salt, sugar and paprika.
Heat through then serve immediately, with potatoes and a green salad.