Balmoral Chicken Recipe

Posted on: Feb 21, 2025 | Reading Time: 4 min read

The Ultimate Balmoral Chicken Recipe: A Taste of Scotland

The Balmoral chicken recipe is a classic, hearty dish perfect for a cozy night in or a special occasion. This creamy, flavorful chicken dish, named after the famous Scottish castle, is surprisingly easy to make and always impresses. Let's dive into creating this culinary masterpiece!

Understanding the Balmoral Chicken's Charm

The magic of Balmoral chicken lies in its rich, creamy sauce. It's a delightful blend of cream, mushrooms, and often, whisky or sherry, giving it a sophisticated yet comforting taste. The combination of tender chicken and the decadent sauce makes it a truly satisfying meal. This recipe is highly adaptable; feel free to experiment with different herbs and spices to personalize your dish.

Ingredients You'll Need: A Balmoral Chicken Shopping List

This recipe serves 4-6 people. Adjust quantities as needed.

1.5 kg (3 lbs) chicken pieces: Bone-in, skin-on pieces work best for a richer flavor, but boneless, skinless breasts can be substituted for a quicker cooking time.
2 tbsp olive oil: For sautéing the chicken and vegetables.
1 large onion, chopped: Provides a sweet base for the sauce.
250g (8 oz) mushrooms, sliced: Cremini or chestnut mushrooms work beautifully.
2 cloves garlic, minced: Adds aromatic depth.
1 tbsp plain flour: This is a thickening agent for the sauce.
300ml (1 cup) chicken stock: Adds flavor and liquid to the sauce.
200ml (¾ cup) double cream: Creates that signature creamy texture.
1 tbsp whisky or sherry (optional): Adds a sophisticated depth of flavor.
1 tsp dried thyme: Adds an earthy aroma.
Salt and freshly ground black pepper: To taste.
Fresh parsley, chopped (for garnish): Adds a pop of color and freshness.

Step-by-Step Balmoral Chicken Recipe Guide

Get started:

Season the chicken: Season the chicken pieces generously with salt and pepper.
Sear the chicken: Heat the olive oil in a large, oven-proof frying pan or Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden brown. Remove the chicken from the pan and set aside.

Building the creamy sauce:

Sauté the vegetables: Add the chopped onion to the pan and cook until softened, about 5 minutes. Add the sliced mushrooms and minced garlic, and cook for another 3-5 minutes until the mushrooms have released their liquid.
Make the roux: Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to create a roux. This will help thicken the sauce.
Add the liquid: Gradually whisk in the chicken stock, ensuring no lumps form. Bring to a simmer.
Incorporate the cream and flavorings: Stir in the double cream, whisky (or sherry, if using), and thyme. Season with salt and pepper to taste. Simmer gently for 5-7 minutes, allowing the sauce to thicken slightly.

Finishing the dish:

Return the chicken: Return the browned chicken pieces to the pan, ensuring they are fully coated in the creamy sauce.
Bake (optional): For extra tenderness, transfer the pan to a preheated oven at 180°C (350°F) for 20-25 minutes, or until the chicken is cooked through. Alternatively, you can simmer on the stovetop for a longer period, ensuring the chicken is cooked through.
Garnish and serve: Garnish with freshly chopped parsley and serve hot, ideally with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.

Tips for the Perfect Balmoral Chicken

Don't overcrowd the pan: Brown the chicken in batches to ensure even browning.
Low and slow: Simmering the sauce gently allows the flavors to meld beautifully.
Adjust seasonings: Taste the sauce frequently and adjust the seasoning according to your preference.
Wine pairing: A crisp white wine or a light-bodied red would pair well with this dish.