SCOTTISH HIGHLAND CHICKEN WITH WHISKY AND CREAM
The Scottish tradition of cooking chicken in an enclosed pot is known as stoved or stovies, a word that derives from the French etouffee that describes cooking in a covered or closed vessel When you make this recipe cut the chicken up the back, remove the backbone (keep it for stocks) and spread the two halves out, flattening the bird. This helps to cook the chicken quickly and more evenly. If you don't have a roasting pan with a lid, enclose the pan with foil. Serve this comforting dish with Brussels sprouts and mashed potatoes.
Provided by Olha7397
Categories Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F
- Pat the chicken dry with paper towels and rub all over with salt, pepper and half the olive oil.
- Combine the remaining oil and butter in a lidded roasting pan and place over medium heat.
- When butter is foaming, place the chicken, breast side down, in the pan and brown for about 4-5 minutes, then turn and brown on the other side for the same length of time. Drain off most of the fat.
- Return the pan with the chicken to the heat and, working quickly, pour the whiskey over it and then set alight. Let the flame die down and then add the broth.
- Cover the chicken with the roasting pan lid (or tuck foil all the way around) and transfer to the oven to bake for about 45-50 minutes.
- When the chicken is cooked, transfer it to a cutting board to rest.
- Drain off some of the accumulated fat and then set the pan on a medium high heat.
- Add a spoonful of water to loosen bits clinging to the bottom of the pan, and then add the cream, stirring as you do so.
- Bring to a boil and let cook for about 2-3 minutes.
- Add the parsley to the sauce and keep warm.
- Section the chicken and serve the sauce at table with the chicken. Serves 4-6.
- Speyside Whisky Festival: Held each year at the beginning of May, the Speyside Whisky Festival provides opportunities to tour some of Scotland's most esteemed distilleries, meet the experts in the whisky industry and, the best part, taste some stellar malts. There is great fun to be had during the evenings, fueled by malt and music and the company of fellow whisky lovers from around Scotland and the world. Visit http://www.spiritofspeyside.com for more information.
- NOTE: The Famous Grouse blended whisky, which, by the way, includes these three whiskies in the blend: Glenrothes (for fragrance), Highland Park (for a light smokiness) and Macallan (for unmistakable richness and backbone).
- New Celtic Cooking.
Nutrition Facts : Calories 902.7, Fat 76.3, SaturatedFat 29.2, Cholesterol 257.2, Sodium 318.4, Carbohydrate 2, Fiber 0.1, Sugar 0.2, Protein 39.7
WHISKY CREAM SAUCE
This indulgent whisky cream sauce will elevate your standard midweek meal. Serve this silky smooth sauce with haggis, steak or mashed potatoes
Provided by Good Food team
Categories Condiment
Time 30m
Number Of Ingredients 8
Steps:
- Heat the butter and oil in a small pan over a medium heat until the butter starts to foam. Fry the shallot until soft but not golden, about 8 mins.
- Add the bay leaf and garlic, then cook for 1 min more. Add 100ml whisky and simmer until absorbed by the shallots, and almost evaporated.
- Pour in the stock and simmer for 5-10 mins until reduced by half. Stir in the cream and simmer for another 5 mins until thickened slightly. Season with salt and taste the sauce. Stir in the remaining whisky for a stronger flavour. Serve with haggis, steak or mashed potatoes.
Nutrition Facts : Calories 380 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.39 milligram of sodium
SCOTCH WHISKEY CHICKEN
Make and share this Scotch Whiskey Chicken recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the chicken pieces; pat dry with paper toweling.
- Season with salt and pepper (or other seasonings, to taste).
- In skillet, brown chicken in butter for 15 minutes, turning to brown evenly.
- Add 8 oz.
- whisky to skillet, and then cover and simmer 30 to 35 minutes or until chicken is tender.
- Remove chicken to serving platter and keep warm.
- ----ToPrepare Sauce----.
- Skim fat from pan juices.
- Add enough water to juices, if necessary, to measure 2/3 cup liquid.
- Return to skillet and stir in mushrooms and green onions.
- Cook and stir just until onions are tender.
- Combine cream and flour, and then add to mixture in skillet.
- Cook and stir until thick and bubbly.
- Cook and stir one minute more.
- Remove from heat and stir in lemon juice and 2 teaspoons whisky.
- Spoon over chicken.
Nutrition Facts : Calories 959.7, Fat 50.1, SaturatedFat 17.9, Cholesterol 283.8, Sodium 288.9, Carbohydrate 6.9, Fiber 0.8, Sugar 1.3, Protein 80.4
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