Chicken Balmoral
A rich and elegant dish featuring chicken breast stuffed with black pudding and haggis, wrapped in bacon, and served with a whisky cream sauce. It's a sophisticated take on traditional Scottish flavors.
🧂 Ingredients
- 4 boneless, skinless Chicken breasts
- 100 g Black pudding(crumbled)
- 100 g Haggis(cooked and crumbled)
- 8 slices Streaky bacon
- 2 tbsp Butter
- 1 small Onion(finely chopped)
- 100 ml Whisky
- 200 ml Double cream
- 150 ml Chicken stock
- 1 to taste Salt
- 1 to taste Black pepper(freshly ground)
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Preheat oven to 190°C (170°C fan/Gas Mark 5).
💡 Tip: Ensure oven is fully preheated for even cooking. - 2
Butterfly the chicken breasts by slicing horizontally almost all the way through, then opening them like a book. Season with salt and pepper.
💡 Tip: Be careful not to cut all the way through to keep the stuffing inside. - 3
In a bowl, mix the crumbled black pudding and haggis. Spoon this mixture onto one half of each butterflied chicken breast.
- 4
Fold the other half of the chicken breast over the filling and secure with toothpicks if necessary. Wrap each stuffed chicken breast tightly with two slices of bacon.
💡 Tip: Tuck the bacon ends underneath to prevent them from unraveling during cooking. - 5
Heat butter in an ovenproof frying pan over medium-high heat. Sear the bacon-wrapped chicken breasts for 2-3 minutes per side until golden brown.
⏱️ 6 minutes💡 Tip: Achieving a good sear will add depth of flavor. - 6
Transfer the pan to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the bacon is crispy.
⏱️ 25 minutes💡 Tip: Internal temperature should reach 74°C (165°F). - 7
While the chicken is baking, make the sauce. Sauté the finely chopped onion in a saucepan until softened.
⏱️ 5 minutes - 8
Pour in the whisky and let it bubble and reduce by half, scraping up any bits from the bottom of the pan.
⏱️ 3 minutes💡 Tip: Flambéing the whisky is optional but adds a nice touch. - 9
Add the chicken stock and cream. Simmer gently for 5-7 minutes until the sauce has thickened slightly. Season with salt and pepper.
⏱️ 7 minutes💡 Tip: Stir continuously to prevent the sauce from sticking. - 10
Remove the chicken from the oven. Let it rest for 5 minutes before removing toothpicks and bacon (optional, can be served with bacon).
⏱️ 5 minutes💡 Tip: Resting allows the juices to redistribute, making the chicken more tender. - 11
Slice the chicken and serve with the whisky cream sauce. Garnish with fresh parsley.
💡 Tip: Serve with mashed potatoes or seasonal vegetables.
💡 Pro Tips
- ✓Ensure your black pudding and haggis are good quality for the best flavor.
- ✓Don't overcook the chicken; it should remain moist.
- ✓Adjust the amount of whisky to your preference.
🔄 Variations
- Add a tablespoon of wholegrain mustard to the sauce for a tangy kick.
- Use pancetta instead of streaky bacon if preferred.
- Serve with a side of mashed neeps (swede/rutabaga).