Chicken in Apple and Whisky Sauce is a modern Scottish recipe for a classic dish of chicken breasts cooked with apples and finished in a thickened chicken stock and milk base flavoured with whisky which makes an excellent dish for Hogmanay. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Chicken in Apple and Whisky Sauce.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic Scottish New Years (hogmanay) dish. As it includes apples it can also be served as a 'lucky' New Year's dish.
Ingredients:
4 chicken breasts or boned thighs
15g butter
2 medium cooking apples, peeled, cored and sliced zest of 1 lemon
freshly-ground black pepper
1 tbsp fresh tarragon, chopped
15g plain flour
120ml chicken stock
200ml milk
5 tbsp whisky
3 tbsp whipping cream
Method:
Melt the butter in a pan, add the chicken breasts and fry for about 10 minutes, or until the breasts are nicely browned all over. Now add the apples, lemon zest, black pepper and tarragon. Cook for about 15 minutes further, stirring frequently, or until the apples soften.
Scatter the flour over the top and stir in to combine then gradually add the stock and milk, mixing until smooth. Continue cooking, stirring frequently, until the sauce thickens and comes to a boil. Take off the heat and stir in the whisky and whipping cream.
Return to the hob and allow to heat through. Serve immediately on a bed of brown rice, accompanied by fried leeks and steamed broccoli.
