bonnie prince charlie chicken




Prep Time


Cook Time

A wonderful wee Scottish recipe. It goes well with a side of Crispy Cheese-Baked Broccoli.


For the bonnie prince charlie chicken

  • 4 skinless, boneless chicken thighs
  • A little flour
  • Salt and ground black pepper, to taste
  • 80g butter
  • 3 tablespoons Drambuie
  • ½ cup chicken stock
  • 2 apples — peeled and cut into thick slices
  • 250ml cream
  • ⅓ cup toasted slivered almonds, to serve
  • Chopped fresh parsley, to garnish


For the bonnie prince charlie chicken

  • To prepare the chicken, combine the flour, salt and pepper on a plate. Add the chicken one piece at a time and turn to coat.
  • Melt 60g of the butter in a pan over a low heat. Add the chicken and fry until well browned.
  • Sprinkle with 2 tablespoons of the Drambuie. Stir in the stock.
  • Cover and simmer for 10 minutes. Transfer to a plate with a slotted spoon and keep warm, leaving any liquid in the pan.
  • Melt the remaining 20g of butter in a separate pan and fry the apple slices until they are cooked but not mushy.
  • Add the remaining 1 tablespoon of Drambuie and the cream to the pan that the chicken was cooked in. Heat through.
  • Serve the chicken topped with the apple slices and the Drambuie sauce and sprinkled with almonds and parsley.