British Whiskey Chicken

When I think of this recipe, I think of the big game hunters in Africa with their safari hats and big white mustaches sitting around drinking tea with their pet cheetahs. Gluten free adjustments in purple.

3 lb fryer chicken cut up   
2 T butter
1 cup and two tablespoons whiskey, (divided)   
3 cup sliced mushrooms
¼ cup sliced leeks or green onions   
½ cup light cream or milk
2 tablespoons flour or rice flour
1 teaspoon lemon juice   
salt & pepper

Rinse the chicken pieces; pat dry with paper toweling. Season chicken with salt and pepper. In skillet brown chicken in butter 15 minutes, turning to brown evenly. Add the 1 cup whiskey to skillet; cover and simmer 30 to 35 min or till chicken is tender. Remove chicken to serving platter and keep warm.
    
For sauce: 
Skim fat from pan juices. Add enough water to juices, if necessary, to measure 2/3 c liquid. Return to skillet. Stir in mushrooms and green onions. Cook and stir just until onions are tender. Combine cream and flour; add to mixture in skillet. Cook and stir until thick and bubbly. Cook and stir one minute more. Remove from heat; stir in lemon juice and the 2 t whiskey. Spoon over chicken.