Chicken stuffed with haggis in a whisky sauce
Rated 5.0 stars by 1 users
Prep Time
30 minutes
Cook Time
27 minutes
This easy recipe is DukesHill’s variation on Chicken Balmoral, which along with Haggis, Neeps & Tatties is a traditional way of enjoying a Scottish delicacy. The perfect meal to cook on Burns Night or any time of the year when you're craving something comforting.
Author:DukesHill
Ingredients
-
2 DukesHill Free Range Chicken Breasts, Skin on
-
150g DukesHill Haggis
250ml double cream
1 tsp wholegrain mustard
2 tsp Dijon mustard
1 tsp whisky
1 tsp fresh chives, chopped
1 tsp fresh lemon juice
Directions
Preheat oven to 190c
- Roll the haggis into two sausages.
Make an incision in the chicken fillets to create a pocket. Stuff the haggis into the pocket and pat down to seal. Wrap the chicken tightly in cling film and chill for a minimum of 30 minutes.
Unwrap the clingfilm, then, in a hot pan, sear your chicken breasts skin side down until crisp and golden. Place on a baking tray lined with baking paper and cook for 25 minutes.
Meanwhile, heat the double cream in a pan over a low to medium heat. Add the mustards, whisky and stir to combine. Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes.
Remove the pan from the heat and season to taste with salt and freshly ground black pepper. Stir in the chives and lemon juice. Delicious served with Dauphinoise potatoes and shredded cabbage or neeps and tatties.
