Flambéed chicken legs with whisky

Flambéed chicken legs with whisky

For an original touch and a variety of flavours, flambé your chicken with whisky. This characterful drink will add notes of vanilla and caramel which are delicious with this tasty white meat.

For 4 people.
Preparation time: 10 minutes
Cooking time: 40 minutes


  • 4 large free-range chicken legs
  • 15 cl whisky
  • 4 shallots
  • 30g churned butter
  • 40 cl crème fraîche
  • 1 tbsp flat parsley, chopped
  • salt and ground pepper


  1. Fry the chicken legs slowly with butter in a heavy-bottom casserole dish until brown.
  2. Pour the whisky over the chicken legs and light the alcohol to flambé the meat. Add salt and pepper. Cover and leave to simmer for around 20 minutes.
  3. In a pan, carefully sweat the chopped shallots. Add the parsley and the crème fraîche and leave to simmer for 10 minutes, making sure it doesn’t stick.
  4. In the casserole dish, add the sauce to your chicken legs and heat for a few minutes.
  5. Serve with small oven-baked potatoes.
Sir Edward's

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