Chicken Bonnie Prince Charlie
Over a year ago
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Ingredients
- 2 Chicken breasts. skinned and boned
- 2 tbsp. Drambuie (or Whisky)
- 125 ml Chicken stock
- 250 ml Creme Fraiche
- 125 g Butter
- 25 g Flaked almonds
- 2 Apples
- A little flour. salt and pepper
Accompaniment
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Description
This traditional Scottish recipe is a real winter warmer. If you can, use Drambuie which adds a honey sweet flavour to the meat.
Method
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1
Flour and season the chickenn and fry in some of the butter on both sides. When they are well browned, sprinkle with Drambuie (or Whisky), add the chicken stock, cover and simmer for 10 minutes.
Meanwhile, peel and core the apples. Cut into slices and cook gently in a little butter until soft - do not stir them to avoid mashing.
Remove the chicken to a serving dish, when ready, cover with the apples and keep warm in the oven.
Make the sauce by adding more Drambuie (to taste) to the stock left in the pan and stir in the creme fraiche. Heat but do not allow to boil. Add the flaked almonds. Cover the chicken with the sauce and serve.
Chef's Tips
Very good served with sliced potatoes baked in seasoned milk.
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