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