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Chicken Bonnie Prince Charlie
Chicken Bonnie Prince Charlie is a traditional Scottish recipe for a classic dish of chicken breasts cooked in a mix of chicken stock and Drambuie that's finished with double cream, apples, butter and slivered almonds. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Chicken Bonnie Prince Charlie.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6
Rating: 
Tags : Chicken RecipesFowl RecipesMilk RecipesScottish Recipes
This recipe includes that classic Scottish liqueur, Drambuie. According to legend the recipe for this rather wonderful honey-flavoured drink was given to the MacKinnon clan in gratitude for their help after Culloden. Because of its use of Drambuie as an ingredients, it is after this event that the dish is named after.
Ingredients:
4 skinned chicken breasts
3 tbsp Drambuie
125ml chicken stock
250ml double cream
90g butter
30g slivered
almonds, toasted
4 apples, peeled, cored, and cut into thick slices
flour for dusting
salt and black pepper
Method:
Season a little flour and use this to dust the chicken breasts. Melt the butter in a pan and use this to fry the chicken on both sides until well browned. Add the Drambuie and chicken stock, bring to a simmer, cover and cook for 10 minutes.
Meanwhile prepare the apples and fry in a little butter until fairly soft (do not stir as you don't want apple sauce!). When done set aside.
Remove the chicken from the pan and set aside to keep warm. Add a little more Drambuie to the stock left in the pan then stir-in the cream. Heat through, but avoid boiling then add the toasted almonds. Plate-out the chicken, cover with the sauce then garnish with the fried apples. Serve immediately.
