Chicken Drambuie Recipes

CHICKEN BONNIE PRINCE CHARLIE (CHICKEN WITH DRAMBUIE SAUCE)

Steps:

• Flour and season the chicken breasts and saute in hot butter in both sides.
• When they are well browned, sprinkle with Drambuie, add the chicken stock, cover and simmer for ten minutes: remove to platter and keep warm.
• While the chicken is cooking, peel and core the apples.
• Cut them into thick slices and cook gently until tender in butter- avoid mashing.
• Make the sauce by adding a little more Drambuie to the stock left in the pan and gently stir in the cream.
• Heat just until hot (not boiling).
• Add the roasted flaked almonds.
• Cover the chicken with sauce and garnish with the sliced apple.

CHICKEN DRAMBUIE

Steps:

• Dip the chicken in flour and brown it in butter.
• Remove from pan.
• Add garlic and stock dissolved in water to the pan, bring to the boil, add chicken and simmer for about half an hour.
• When the sauce is thick remove the chicken and add cream and drambuie to make the creamy sauce.
• Once thickish return chicken to pan to heat then serve.

CHICKEN DRAMBUIE

Steps:

• Brown the chicken breasts, seasoned with salt and pepper, in butter in a skillet; remove to a plate with a slotted spoon.
• Sauté the onion, garlic and parsley in the same pan.
• Add the tarragon and 2 Tbs Drambuie to the pan and simmer 2 minutes more.
• Lay each chicken breast on a square of foil.
• Coat each breast with the Drambuie sauce and sprinkle with thyme.
• Seal and bake 1 hr at 300°.
• Remove and open each foil pack.
• Pour the rest of Drambuie over chicken, reseal the foil and leave to cook another 5 minutes.

CHICKEN DRAMBUIE

Steps:

• Dip chicken in flour and brown it in butter Remove from pan Add garlic and stock dissolved in water to the pan, bring to the boil, add chicken and simmer for about half an hour. When the sauce is thick remove the chicken and add cream and drambuie to make the creamy sauce. Once thickish return chicken to pan to heat then serve.

PRINCE CHARLES EDWARD'S CHICKEN

Steps:

• Flour and season the chicken breasts and fry in hot butter in both sides.
• When they are well browned, sprinkle with Drambuie, add the chicken stock, cover and simmer for ten minutes.
• While the chicken is cooking, peel and core the apples.
• Cut them into thick slices and cook gently in butter until fairly soft- do not stir to avoid mashing.
• Remove the chicken to a serving dish, when ready, and keep warm in the oven.
• Make the sauce by adding more Drambuie, if required, to the stock left in the pan and gently stir in the cream.
• Heat but do not boil.
• Add the roasted flaked almonds.
• Cover the chicken with this sauce and garnish with the sliced apple.

HOMEMADE DRAMBUIE

Steps:

• Combine all ingredients in a tightly covered container.
• Shake several times for the first 24 hours.
• After 24 hours, remove lemon zest.
• Cover and let stand for 2 weeks in a cool, dark place shaking gently every other day.
• Strain through a sieve to remove the angelica and fennel seeds.
• cover and let stand in a cool dark place for several months (preferably 6 months).
• Pour clear liquid into carafe for drinking enjoyment.
• Cloudy dregs may be saved for cooking.