👨‍🍳 Instruktioner

1. 1

   Preheat oven to 190°C (170°C fan/Gas Mark 5).

   💡 Proffstips: Ensure oven is fully preheated for even cooking.
2. 2

   Butterfly the chicken breasts by slicing horizontally almost all the way through, then opening them like a book. Season with salt and pepper.

   💡 Proffstips: Be careful not to cut all the way through to keep the stuffing inside.
3. 3

   In a bowl, mix the crumbled black pudding and haggis. Spoon this mixture onto one half of each butterflied chicken breast.

4. 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.

   💡 Proffstips: Tuck the bacon ends underneath to prevent them from unraveling during cooking.
5. 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

   💡 Proffstips: Achieving a good sear will add depth of flavor.
6. 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

   💡 Proffstips: Internal temperature should reach 74°C (165°F).
7. 7

   While the chicken is baking, make the sauce. Sauté the finely chopped onion in a saucepan until softened.

   ⏱️ 5 minutes
8. 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

   💡 Proffstips: Flambéing the whisky is optional but adds a nice touch.
9. 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

   💡 Proffstips: Stir continuously to prevent the sauce from sticking.
10. 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

    💡 Proffstips: Resting allows the juices to redistribute, making the chicken more tender.
11. 11

    Slice the chicken and serve with the whisky cream sauce. Garnish with fresh parsley.

    💡 Proffstips: Serve with mashed potatoes or seasonal vegetables.