Flavours & Food

Chicken with Blair Athol Cream Sauce

• 4 breasts of chicken
• 1 tbsp runny honey
• vegetable oil
• salt and black pepper

For the sauce

• Dash of Blair Athol 12 Year Old Single Malt Whisky
• 150ml/6fl oz chicken stock
• 150ml/5fl oz double cream

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. In a roasting tin, brown the chicken breasts in a little oil. Season both sides, turn skin side up and pour over the honey.
3. Roast until cooked through - about 20 minutes. Ensure chicken juices run clear when pierced. Remove the chicken from the pan and keep warm in the oven while you make the sauce.
4. Pour off any excess fat, add the whisky and chicken stock and bring to the boil, reducing the liquid by about a third, scraping to make sure you include any of the juices from the chicken.
5. Stir in the cream, bring to the boil and allow it to reduce a little.
6. Adjust the seasoning and serve spooned over the chicken.

Best served with new potatoes drizzled with butter and parsley and oven roasted seasonal vegetables.