Absinthe & Cookies (a bit bitter, a bit sweet)

Bonnie Prince Charlie Chicken

Apparently, this Drambuie recipe was given to members of the MacKinnon clan in gratitude for their help after Culloden. When I got it, it was written in a less than clear manner, so I guessed at some of it. Since no one had any left on their plates, I'm assuming I guessed correctly!

Ingredients:
4 chicken breasts, skinned and boned
2 or 3 tablespoons of Drambuie
Half cup chicken stock
One cup whipping cream
¾ stick butter
1 ounce chopped/flaked almonds
4 apples
A little flour, salt, pepper, paprika

Flour and season the chicken breasts and fry in hot butter on both sides. When they are well browned, sprinkle with Drambuie, add the chicken stock, cover and simmer for ten minutes.

While the chicken is cooking, peel and core the apples. Cut them into thick slices.

Remove the chicken to a serving dish, cover, and finish cooking in a 325 degree oven (I had fairly thick chicken breasts and they needed about 1/2 an hour. Your time may vary).

Place apples in the pan you removed the chicken from and cook gently until fairly soft - do not stir to avoid mashing. (At this point, I added a little more butter.) While the apples are cooking, place the almonds in a pie plate or on a piece of foil and lightly brown them in the oven, remove when you think they're toasted sufficiently. Move apples to serving dish with the chicken, cover, and place back in oven to finish cooking.

Make the sauce by adding more Drambuie, and stock, if required, to the mixture left in the pan and gently stir in the cream. Heat but do not boil. Add the roasted almonds. Cover the chicken and apples with the sauce and serve.

This is an excellent recipe for Tartan Day & the Gathering of the Blogs 2005!

Posted by Ithildin at March 29, 2005 12:59 PM | PROCURE FINE OLD WORLD ABSINTHE