Balmoral Chicken - Chicken Stuffed with Haggis with whisky sauce.

Serve with whisky sauce: https://whi.sk/zNDWt Balmoral Chicken is chicken stuffed with haggis and wrapped in bacon. It's a great way to serve haggis, especially for those who might be a little unsure about it! This recipe can be served alongside whatever vegetables you like, but we recommend you also make our whisky sauce to accompany it too.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Turn the oven on to 200C (400F) and then start by cooking the haggis. You’ll find that most haggis comes in a log form. It can be baked in the oven in its casing, or opened and sliced to cook in the microwave. We find it easiest to buy a small haggis and then open it and cook how much we needed in the microwave, leaving the rest for another meal or freezing it. Set it aside to cool

Step 2

Take the chicken breasts and make a slit in the side at the largest point, slicing through until about 1cm is left on the opposite side.

Step 3

Take the cooked haggis and stuff half into each chicken breast. You don’t want them to be too full, as the chicken should basically seal back around the haggis to form a circle of chicken with the haggis at the centre.

Step 4

Lay the bacon out and then place the chicken breast on one end, rolling it to cover the centre and seal the slit. Ideally, the ends of the bacon will be on the underside of the chicken. If you really need to you can secure it with a toothpick but it should stick fairly well to the chicken itself.

Step 5

Fry the wrapped chicken breasts so that the bacon browns a little and starts to crisp a bit.

Step 6

Put them into a pan or on a baking tray and bake in the oven for around 30-40 minutes depending on the size of the chicken breasts. The juices should run clear when you insert a sharp knife.

Step 7

Meanwhile, cook any accompanying vegetables and the whisky sauce (check out our recipe here).

Step 8

Heat the fry pan/pot to medium and add the knob of butter and melt

Step 9

Add 3 tbsp of your choice of whisky then light the whisky with the lighter and allow it to burn off the alcohol. This makes the sauce less bitter. Be careful at this stage, the flame can be quite aggressive but will burn out quickly.

Step 10

Add the cream, stock, and mustard to the pan once the flame is out.

Step 11

Allow to thicken and reduce while continuing to stir then add salt and pepper to taste

Step 12

If you would like a stronger whisky taste then you can add another tablespoon of whisky at the end too.

Step 13

To serve, slice the chicken breast in half so you can see the haggis inside, place on the plate with the vegetables and liberally pour over whisky sauce!

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