Entree: United Kingdom – Scotland Highlands – Cranachan Chicken (Highland-style chicken served with toasted oats, Scotch whisky cream, and fresh raspberries)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Total 50 min

Ingredients

- 4 bone-in, skin-on chicken thighs, approx. 6 oz (170 g) each
- 1 tbsp (15 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 tsp (5 g) fine sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 3/4 cup (75 g) rolled oats
- 2 tbsp (30 g) unsalted butter (for toasting oats)
- 1/3 cup (80 ml) double cream or heavy cream
- 2 tbsp (30 ml) Scotch whisky
- 2 tbsp (30 g) heather honey or runny honey
- 1 cup (120 g) fresh raspberries, plus extra for garnish
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (2 g) finely grated lemon zest
- 1 tbsp (4 g) finely chopped fresh mint or parsley, for garnish
- Salt and pepper to taste for sauce

Instructions

1. Preheat oven to 400°F (200°C). Pat the chicken thighs dry and season both sides with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. Heat 1 tbsp (15 ml) olive oil in an ovenproof skillet over medium-high heat. Sear the chicken skin-side down until deeply golden and crisp, about 6–8 minutes; flip and cook 2 minutes on the other side.
2. Transfer the skillet to the preheated oven and roast until an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 12–15 minutes. Remove chicken from oven, transfer to a plate to rest, and reserve the skillet juices.
3. While the chicken roasts, toast the oats: melt 2 tbsp (30 g) unsalted butter in a small skillet over medium heat. Add 3/4 cup (75 g) rolled oats and toast, stirring frequently, until fragrant and golden, about 4–6 minutes. Transfer toasted oats to a bowl and let cool; they will form a crunchy crumble.
4. Make the whisky-cream raspberry sauce: in a small saucepan over low heat combine 1 cup (120 g) fresh raspberries, 1/3 cup (80 ml) double cream, 2 tbsp (30 ml) Scotch whisky, 2 tbsp (30 g) honey, 1 tbsp (15 ml) lemon juice, and 1 tsp (2 g) lemon zest. Warm gently and stir until the raspberries begin to break down and the cream is warmed through, about 3–4 minutes. If desired, lightly mash some raspberries for a thicker sauce; keep some whole for texture.
5. If the sauce is too thin, simmer gently for a minute or two to reduce slightly. Taste and adjust sweetness and salt—add a pinch of salt and additional honey if required. Keep warm.
6. To serve: place rested chicken on plates, spoon the warm whisky-cream raspberry sauce around and slightly over the chicken, then sprinkle a generous handful of toasted oats over the skin for crunch. Garnish with extra fresh raspberries and chopped mint or parsley. Serve immediately.