Chicken Bonnie Prince Charlie Recipes

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BONNIE'S ROASTED CHICKEN WITH VEGETABLES

There's something comforting about a roasted chicken recipe and we really loved this flavorful dish. The lemon essence shines throughout the meal. We loved the taste so much, we may double the sauce next time just so there's more of it. The pops of sweetness from sweet potatoes and carrots add an extra layer of flavor. Definitely...

Provided by BonniE !

Categories     Vegetables

Time 1h

Number Of Ingredients 10



BONNIE'S ROASTED CHICKEN WITH VEGETABLES image

Steps:

  • 1. Pre-heat the oven to 425 degrees. I use a large stainless steel pan with a shallow rim, big enough to hold all the ingredients in a single layer. Grease the pan with kitchen spray.
  • 2. Zest the lemon and squeeze the juice. Place the lemon juice in a large bowl. Add the zest, garlic, Dijon mustard, olive oil, salt, and pepper. Whisk until well combined. Pat thighs dry and add to the mixture in the bowl. Coat the chicken thighs with the mixture and place them skin UP in the center of the baking pan.
  • 3. Add the vegetables to the bowl with your hands and toss the vegetables until they are coated. Place the vegetables around the chicken in the pan in a single layer.
  • 4. Roast in the oven at 425 degrees for about 45 minutes. Stir the vegetables halfway through the cooking process. Test the vegetables to see if they are done, if not, continue cooking. At this time, using tongs, flip the chicken thighs over to "baste" the top of the meat in the juices, and then flip it back over. (Sneaky way to baste.)
  • 5. The meat and vegetables will be golden brown. It may take a few minutes less or a few minutes more, depending on how big the pieces of meat are, and how big you slice the vegetables. If you like them more brown, turn on the broiler for a few minutes, but watch them carefully.
  • 6. Next time, after you have tried this dish, feel free to add anything else to it that you can't live without. Enjoy!

8 chicken thighs, skin on, bone in (boneless or skinless okay)
8 red potatoes, scrubbed and cut into one-inch uniform pieces
5 medium carrots, peeled and cut into 2-inch uniform pieces
2 sweet potatoes, peeled and cut into one-inch uniform pieces
1 large onion, peeled and cut into 8 wedges
2 cloves minced garlic
3 tablespoons olive oil (or oil of choice)
1 large lemon, zested, then juiced
2 teaspoons Dijon mustard
kosher salt and pepper, to taste, about a teaspoon each

CHICKEN PIE

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h25m

Yield 6 servings

Number Of Ingredients 19



Chicken Pie image

Steps:

  • For serving: a peppery green salad with arugula and baby spinach
  • Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
  • To make the filling, melt the butter in a large pot over medium-high heat, then add the onion, carrot, celery and parsnips. Season with salt and pepper and stir them around until the onions start to turn translucent, about 3 minutes. Add the wine and cook for another minute. Sprinkle over the flour and stir it in to incorporate. Cook for a minute or two, but do not let it brown. Add the broth and stir, working out any lumps. Lower the heat to medium and cook until it starts to thicken, 2 to 3 minutes. Stir in the green beans, thyme and turmeric. Fold in the Shredded Boiled Chicken and cook until heated through. Add the half-and-half, taste and adjust the seasoning. Add more broth if it is too thick. Pour the hot filling into the prepared baking dish.
  • Brush the edges of the dish with the egg wash. Lay the pastry over the top, press down the edges and brush the top of the pastry with the egg wash. Cook until the crust is golden brown, about 45 minutes.
  • You can also assemble the pie ahead of time. If you are making it ahead, allow the filling to cool, cover and place in the fridge. When you want to cook the pie, brush the edges of the dish with the egg wash, add the filling to the dish, lay the pastry over the top and press down the edges. Brush the pastry with the egg wash and cook at 375 degrees F until the crust is golden brown, about 1 hour.
  • Serve the chicken pie with a peppery salad of arugula and baby spinach.
  • Pour the broth into a large pot and bring to a boil. Add the chicken pieces and bring back to a boil. Turn the heat to medium low and simmer until the chicken is tender, about 45 minutes.
  • Remove the chicken from the pot and set it aside to cool briefly. Remove the skin and bones and shred the chicken.

6 tablespoons salted butter, plus more for buttering the dish
3/4 cup finely diced onion
3/4 cup finely diced carrot
3/4 cup finely diced celery
3/4 cup finely diced parsnips
Kosher salt and freshly ground black pepper
1/2 cup white wine
1/3 cup all-purpose flour
4 1/2 cups low-sodium chicken broth, plus more if needed
3/4 cup frozen green beans
1 1/2 tablespoons chopped fresh thyme
1/2 teaspoon ground turmeric
1 recipe Shredded Boiled Chicken (6 cups), recipe follows
1/3 cup half-and-half or heavy cream
1 egg mixed with 1 teaspoon water, for the egg wash
1 sheet thawed frozen puff pasty
Two 1-quart cartons chicken broth
3 chicken breasts
3 chicken thighs

CHICKEN BONNIE PRINCE CHARLIE (CHICKEN WITH DRAMBUIE SAUCE)

Make and share this Chicken Bonnie Prince Charlie (Chicken with Drambuie Sauce) recipe from Food.com.

Provided by Molly53

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8



Chicken Bonnie Prince Charlie (Chicken with Drambuie Sauce) image

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.

Nutrition Facts : Calories 611.2, Fat 44.9, SaturatedFat 25.4, Cholesterol 196.6, Sodium 266.2, Carbohydrate 23.2, Fiber 4.2, Sugar 15.2, Protein 31.3

4 boneless skinless chicken breasts
2 -3 tablespoons drambuie
1/2 cup chicken stock
1 cup whipping cream
3/8 cup butter
1 ounce sliced almonds
4 apples
salt and pepper, to taste

PRINCE CHARLES EDWARD'S CHICKEN

The recipe for Drambuie (which gives this dish its wonderful flavour) is said to have been given to members of the MacKinnon clan in gratitude for their help after the Battle of Culloden Moor in 1746. The honey-sweet golden drink adds a distinctive flavour to many unique Scottish recipes.

Provided by Millereg

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9



Prince Charles Edward's Chicken image

Steps:

  • Flour and season the chicken breasts and fry in hot butter in 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 and cook gently in butter until fairly soft- do not stir to avoid mashing.
  • Remove the chicken to a serving dish, when ready, and keep warm in the oven.
  • Make the sauce by adding more Drambuie, if required, to the stock left in the pan and gently stir in the cream.
  • Heat but do not boil.
  • Add the roasted flaked almonds.
  • Cover the chicken with this sauce and garnish with the sliced apple.

Nutrition Facts : Calories 734.9, Fat 57.3, SaturatedFat 28.9, Cholesterol 221.1, Sodium 186.1, Carbohydrate 23.2, Fiber 4.2, Sugar 15.3, Protein 34.4

4 chicken breasts, skinned and boned
3 tablespoons drambuie
4 fluid ounces chicken stock
8 fluid ounces double cream (heavy cream)
3 ounces unsalted butter
1 ounce flaked almonds
4 apples
a little flour
salt and pepper

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