Chicken Drambuie Recipes

CHICKEN DRAMBUIE

Steps:

• Brown the chicken breasts, seasoned with salt and pepper, in butter in a skillet; remove to a plate with a slotted spoon.
• Sauté the onion, garlic and parsley in the same pan.
• Add the tarragon and 2 Tbs Drambuie to the pan and simmer 2 minutes more.
• Lay each chicken breast on a square of foil.
• Coat each breast with the Drambuie sauce and sprinkle with thyme.
• Seal and bake 1 hr at 300°.
• Remove and open each foil pack.
• Pour the rest of Drambuie over chicken, reseal the foil and leave to cook another 5 minutes.

CHICKEN DRAMBUIE

Steps:

• Dip the chicken in flour and brown it in butter.
• Remove from pan.
• Add garlic and stock dissolved in water to the pan, bring to the boil, add chicken and simmer for about half an hour.
• When the sauce is thick remove the chicken and add cream and drambuie to make the creamy sauce.
• Once thickish return chicken to pan to heat then serve.

CHICKEN DRAMBUIE

Steps:

• Dip chicken in flour and brown it in butter Remove from pan Add garlic and stock dissolved in water to the pan, bring to the boil, add chicken and simmer for about half an hour. When the sauce is thick remove the chicken and add cream and drambuie to make the creamy sauce. Once thickish return chicken to pan to heat then serve.

DRAMBUIE SAUCE

Steps:

• Add 100mml of drambuie to a hot saucepan, bring it to the boil and allow it to reduce by half.
• Reduce the heat then stir in 150ml of double cream and season with salt & pepper. If you want a slightly sweeter sauce add 2-3tsp of clear Scottish honey at this point. Allow this mixture to reduce by half to a nice thick consistency.
• Once reduced, take the sauce of the heat and serve it over the haggis.

CHICKEN WITH ROSEMARY & DRAMBUIE LIQUEUR

Steps:

• Preheat the oven to 180C Wash and clean the chicken. Season well with salt and pepper inside and out.
• Heat some oil in a saucepan and saute the bacon until slightly browned.
• Add the onion and celery to the pan and saute for 2-3 minutes.
• Next add the apple and 1 tbsp of the butter. As soon as the butter has melted, add the chopped giblets, bread, egg, rosemary, salt and pepper. Stir to combine for about a minute.
• Finish by adding the Drambuie and heat for a few seconds.
• Stuff the chicken with the mixture and cook in the oven for approximately 1 1/2 hours or until chicken is cooked through (depending on size).