Best Chicken With Rosemary Drambuie Liqueur Recipes

CHICKEN BONNIE PRINCE CHARLIE (CHICKEN WITH DRAMBUIE SAUCE)

Steps:

• Flour and season the chicken breasts and saute in hot butter in both sides.
• When they are well browned, sprinkle with Drambuie, add the chicken stock, cover and simmer for ten minutes: remove to platter and keep warm.
• While the chicken is cooking, peel and core the apples.
• Cut them into thick slices and cook gently until tender in butter- avoid mashing.
• Make the sauce by adding a little more Drambuie to the stock left in the pan and gently stir in the cream.
• Heat just until hot (not boiling).
• Add the roasted flaked almonds.
• Cover the chicken with sauce and garnish with the sliced apple.

MARINATED ROSEMARY CHICKEN

Steps:

• In a measuring cup, combine the soy sauce, lemon juice, oil, garlic and rosemary. Pour 1/2 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. , Place chicken in an ungreased 13-in. x 9-in. microwave-safe dish. Cover loosely and microwave on high for 6 minutes, rotating once. , Immediately place chicken over drip pan and grill covered, over indirect medium heat for 6-8 minutes on each side or until juices run clear, basting occasionally with reserved marinade.

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.

ROAST CHICKEN WITH LEMON, GARLIC, AND ROSEMARY

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Pat chicken dry and sprinkle salt on all sides and inside the cavity. Sprinkle with black pepper. Pluck the leaves from 1 spring of rosemary and sprinkle on the chicken. Place the other whole sprig inside the cavity along with garlic and lemon.
• Place the chicken on a roasting rack set inside a roasting pan.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

ROASTED CHICKEN WITH LEMON AND ROSEMARY

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine chicken, onion, lemon slices, garlic, and rosemary together in a large bowl. Drizzle olive oil and sprinkle salt and black pepper over the chicken mixture; toss to coat. Spread chicken mixture out in the bottom of a baking dish.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted into the thickest part of a thigh, near the bone, should read 165 degrees F (74 degrees C).

ROSEMARY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.

ROASTED CHICKEN WITH ROSEMARY

Steps:

• In a small saucepan, melt butter; stir in the seasonings and garlic. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables. , Bake at 350° for 1-1/2 hours. Baste with cooking juices; bake 30-60 minutes longer, basting occasionally, until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Let stand 10-15 minutes, tented with foil if necessary, before carving. Serve with vegetables.

ROSEMARY CHICKEN

Steps:

• In a large resealable plastic bag, combine the wine or broth plus lemon juice, 1 tablespoon oil, soy sauce, rosemary, garlic, sugar and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Sprinkle chicken with salt. In a large nonstick skillet, cook chicken in remaining oil over medium-high heat for 15 minutes or until juices run clear. Serve over rice and garnish with rosemary if desired.

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.

ROAST CHICKEN WITH ROSEMARY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish.
• Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.

HOMEMADE DRAMBUIE

Steps:

• Combine all ingredients in a tightly covered container.
• Shake several times for the first 24 hours.
• After 24 hours, remove lemon zest.
• Cover and let stand for 2 weeks in a cool, dark place shaking gently every other day.
• Strain through a sieve to remove the angelica and fennel seeds.
• cover and let stand in a cool dark place for several months (preferably 6 months).
• Pour clear liquid into carafe for drinking enjoyment.
• Cloudy dregs may be saved for cooking.

CHICKEN WITH ROSEMARY BUTTER SAUCE

Steps:

• In a large skillet over medium heat, cook chicken in 1 tablespoon butter until a thermometer reads 165°, 4-5 minutes on each side. Remove and keep warm., Add wine to pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining 3 tablespoons butter until blended. Serve sauce with chicken.

EASY GARLIC AND ROSEMARY CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).