Yay! Today is officially the first day of spring! And to celebrate I’m posting this entry from our sunny, yet totally snowy, patio. Thankfully yesterdays snow storm is over and today has been a lovely sunny day. Sitting in my coat and scarf listening to the sun (slowly) melting the snow away it is finally beginning to feel like spring (might be on its way)!
A while back my in-laws visited and as a gift they brought us a lovely bottle of Galliano. After an evening of various renditions of Harvey Wallbangers we were left with fond memories, a slight hangover and an unfinished bottle of Galliano. Now I’ve been stuck without any good use for the remnants of the bottle since it seems like a waste to finish it whilst getting ready for a rowdy student night. So, you can imagine how excited I was when I found a chicken Galliano recipe whilst flipping through issue #131 of Saveur magazine! I made a few changes to the recipe so here is my version to fit my taste and student budget.
What you need
3 chicken legs (thigh & drumstick… but you can use chicken breast)
salt & pepper to taste (bacon and chicken broth are quite salty)
goats cheese (I used plain soft goats cheese and added my own “herbs de Provence” mix)
6 slices bacon
6 small/medium common white mushrooms
butter
flour, for dredging
1 1/2 cup chicken broth
1/4 cup Galliano liqueur
What you need to do
1. Mix goats cheese with herbs until cheese is softened. Separate the thigh and drumstick. Then de-bone the thigh and remove skin. Season both thighs and drumsticks with salt and pepper. Lay thigh meat flat on a cutting board and spread goats cheese on one side of the thigh meat.
2. Using bacon wrap thighs into tight little cylinders (with goats cheese on the inside bacon on the outside). Then using kitchen twine (if you can find the darn thing anywhere anymore!) or in my case dental floss (!!) tie the chicken into neat little rolls. Snip off any excess twine you don’t want random strings hanging from your neat little packages!
2. Heat about 3 tbsp. butter in a skillet over medium-high heat. Add mushrooms and cook, without stirring, until browned, 4–5 minutes. Stir mushrooms and continue cooking until softened, about 8 minutes. Transfer to a plate. Put flour on a plate; dredge each chicken roll in flour.
3. Heat 2 tbsp. butter and the oil in skillet over medium-high heat. Add chicken and cook, turning, until browned and cooked through, 12–14 minutes. Transfer chicken rolls to a plate.
4. Add broth and Galliano to skillet; boil, stirring, until sauce has reduced by a third, 4–5 minutes. Return mushrooms and chicken to skillet; cook, turning to coat in sauce, until warmed through, about 5 minutes.
3. Transfer chicken to a platter. Remove skillet from heat; swirl in remaining butter to make a smooth sauce. Spoon sauce over chicken and serve with rice or as I did with pasta.
The chicken turned out really good 
It was moist (because of the goats cheese & bacon) and really flavorful! The Galliano and it’s 30 or so aromatic herbs gave the sauce a complex and deep flavor and I have to say that I prefer Galliano being used as a component in this dish rather than it being a part of a Harvey Wallbanger no matter how much of a classic the drink is! 
-Laura & Bobby
PS. This post and the making of Galliano Chicken was unofficially powered by some Liviko Cherry liqueur and cola left over from the last student party I attended.
