Auld Alliance
Over a year ago
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Ingredients
- 4oz Butter
- 2 chicken breasts
- 4oz Baby Button Mushrooms
- 2 tbsp plain flour
- 5-6 shallots. thinly sliced
- 2 tsp Sugar. granulated
- ½ pt chicken stock
- ¼ cup whisky
- ¼ cup Evaporated Milk
- 1 tbsp Dried tarragon
Accompaniment
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Description
A blend of French and Scottish ingredients and techniques for that special occasion.
Method
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1
Cut each chicken breast into three pieces. Roll in the flour to coat, then brown in half the butter along with the mushrooms. Transfer to a casserole dish.
Add the remaining butter to the pan and, once melted, add shallots and sugar and stir until caramelized.
Stick in the stock to deglaze the pan, then mix in whisky, milk and tarragon, warm slightly and pour over the chicken. Cover the casserole and cook in a moderate oven (180C, Gas 4) for an hour and a half.
Serve with a potato dish: for preference try a potato gratin or dauphinoise.
If you want to give the recipe even more Highland spirit, serve the chicken and its sauce on a bed of haggis with mashed swede alongside the potato. The same quantities will serve four people with a regular 1lb haggis.
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