Prince Charles Poulet

An authentic Scottish recipe from Uses Drambuie - a recipe deriving from our Nordic ancestors.


- 4 breasts of chicken
- 3 tablespoons Drambuie (1 floz)
- half cup chicken stock (4 fluid ounces or 125ml or half cup)
- 8 fluid ounces double/whipping cream (250ml or one US cup)
- 3 ounces butter (125g)
- 1 ounce flaked almonds(25 g)
- 3 large / 4 medium apples
- flour, salt and pepper


  • Flour and season chicken breasts and fry both sides in hot butter to brown.
  • When well browned, sprinkle chicken with Drambuie, add chicken stock, cover and simmer for ten minutes.
  • Peel and core apples.
  • Cut apples into thick slices and cook gently in butter till medium soft - do not mash.
  • Remove the chicken from the stock to a serving dish when ready. Keep warm in the oven.
  • Make the sauce by adding more Drambuie to the remaining stock, and gently stir in the cream.
  • Heat but do not boil the sauce or cream may separate, and add the roasted flaked almonds.
  • Cover the chicken with this sauce and garnish with the sliced apple.

Recipe listing . .