HIGHLAND CHICKEN
This is our favorite chicken dish! There is something about the cream sherry marinade that makes this chicken absolutely fabulous. The chicken develops a very complex flavor and the sauce is wonderfully tasty. The sauce is lovely made with either the cream or the low fat milk/water option. Since we don't usually have heavy cream onhand, the lowfat option was born and I am very happy with the result. Hope you enjoy this dish as much as we do.
Provided by rsarahl
Categories Chicken Breast
Time 1h
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a shallow pan combine the following ingredients to make the marinade: sherry, garlic, oil, salt, pepper and thyme.
- Add the chicken to the marinade, cover and refridgerate for 30 minutes or more.
- When chicken has marinated for at least 30 minutes, melt butter in a frying pan over medium high heat.
- Quickly brown the chicken breasts, then lower the heat, cover and cook for 15-20 minutes until the chicken is no longer pink in the middle.
- Transfer chicken to plates.
- Add water to pan to deglaze it.
- Add remaining marinade to pan, bring to a boil (important for food safety since this marinated raw chicken) and simmer until reduced by half (at least 5 minutes).
- Add cream or low-fat milk and water alternative and heat through.
- Pour sauce over chicken.
- Serve with noodles or rice and roasted seasonal vegetables for a wonderful meal.
Nutrition Facts : Calories 611.8, Fat 42.8, SaturatedFat 18.9, Cholesterol 164.1, Sodium 481.5, Carbohydrate 9.7, Fiber 0.2, Sugar 4.7, Protein 31.2
SCOTTISH HIGHLAND CHICKEN WITH WHISKY AND CREAM
The Scottish tradition of cooking chicken in an enclosed pot is known as stoved or stovies, a word that derives from the French etouffee that describes cooking in a covered or closed vessel When you make this recipe cut the chicken up the back, remove the backbone (keep it for stocks) and spread the two halves out, flattening the bird. This helps to cook the chicken quickly and more evenly. If you don't have a roasting pan with a lid, enclose the pan with foil. Serve this comforting dish with Brussels sprouts and mashed potatoes.
Provided by Olha7397
Categories Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F
- Pat the chicken dry with paper towels and rub all over with salt, pepper and half the olive oil.
- Combine the remaining oil and butter in a lidded roasting pan and place over medium heat.
- When butter is foaming, place the chicken, breast side down, in the pan and brown for about 4-5 minutes, then turn and brown on the other side for the same length of time. Drain off most of the fat.
- Return the pan with the chicken to the heat and, working quickly, pour the whiskey over it and then set alight. Let the flame die down and then add the broth.
- Cover the chicken with the roasting pan lid (or tuck foil all the way around) and transfer to the oven to bake for about 45-50 minutes.
- When the chicken is cooked, transfer it to a cutting board to rest.
- Drain off some of the accumulated fat and then set the pan on a medium high heat.
- Add a spoonful of water to loosen bits clinging to the bottom of the pan, and then add the cream, stirring as you do so.
- Bring to a boil and let cook for about 2-3 minutes.
- Add the parsley to the sauce and keep warm.
- Section the chicken and serve the sauce at table with the chicken. Serves 4-6.
- Speyside Whisky Festival: Held each year at the beginning of May, the Speyside Whisky Festival provides opportunities to tour some of Scotland's most esteemed distilleries, meet the experts in the whisky industry and, the best part, taste some stellar malts. There is great fun to be had during the evenings, fueled by malt and music and the company of fellow whisky lovers from around Scotland and the world. Visit http://www.spiritofspeyside.com for more information.
- NOTE: The Famous Grouse blended whisky, which, by the way, includes these three whiskies in the blend: Glenrothes (for fragrance), Highland Park (for a light smokiness) and Macallan (for unmistakable richness and backbone).
- New Celtic Cooking.
Nutrition Facts : Calories 902.7, Fat 76.3, SaturatedFat 29.2, Cholesterol 257.2, Sodium 318.4, Carbohydrate 2, Fiber 0.1, Sugar 0.2, Protein 39.7
THREE PIECE NASHVILLE HOT FRIED CHICKEN
Provided by Food Network
Categories main-dish
Time P2DT2h50m
Yield 4 servings plus 20 biscuits
Number Of Ingredients 33
Steps:
- For the Nashville hot sauce: Combine chicken stock, brown sugar, cayenne, Carolina reaper powder, if using, chili powder, paprika, salt, Scotch bonnets, anchos, guajillos and scorpion chiles, if using, in a saucepan. Boil and reduce by half, then let cool. Puree in blender, then add mustard and combine. Slowly add melted fat.
- For the brine: Mix 1 gallon water with 1 cup salt in a large container. Submerge the chicken pieces in the brine and let sit overnight, refrigerated.
- Drain the chicken and cover in buttermilk, then let sit overnight.
- For the fried chicken: Combine the flour, masa, cornstarch, celery salt, coriander, seafood seasoning, salt and pepper in a big bowl. Toss in chicken parts and coat well, then let rest, refrigerated, for 30 minutes.
- Bring oil to 300 degrees F in a deep-fryer.
- Fry chicken in batches until it reaches internal temperture of 160 degrees F, about 20 minutes. Toss in bowl with Nashville Hot Sauce.
- For the biscuits: Meanwhile, grate butter with a cheese grater, then freeze again.
- Mix together flour, baking powder, salt, sugar, baking soda and shortening in a bowl, then freeze, 3 hours.
- Mix frozen butter, dry mixture and buttermilk together in a large bowl until dough comes together, then lay out on a floured surface and roll out to about 2 inches thick. Fold into thirds, then repeat the rolling and folding 3 more times. Cut into 20 biscuits and place on a baking sheet lined with parchment paper. Freeze for 3 hours or up to overnight.
- Preheat the oven to 350 degrees F. Take biscuits out of freezer and sprinkle with salt. Bake for about 15 minutes.
SCOTTISH HIGHLAND CHICKEN SOUP
Make and share this Scottish Highland Chicken Soup recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Remove the crusts from the bread and place the bread in small saucepan.
- Cover with the milk and bring to a boil.
- Set aside and allow to cool a bit.
- Pound the minced chicken, almonds and hard-boiled yolks in a mortar until smooth, and then place in a large bowl.
- Gradually beat in the bread and milk.
- Stir in the stock, and then pass through a sieve into a saucepan.
- Bring to the boil, season with salt and pepper, add the nutmeg and lemon juice and simmer for 10 minutes; remove from the heat.
- Beat the egg yolks with the cream and blend in 3 tablespoonfuls of the hot soup.
- Stir the mixture into the soup and heat gently for 2 or 3 minutes.
- DO NOT ALLOW TO BOIL.
- When it thickens, serve with the diced chicken as a garnish.
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