Balmoral Chicken Recipe With Haggis

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CHICKEN BALMORAL



Chicken balmoral image

This traditional chicken dish, stuffed with haggis and served with lashings of creamy whisky sauce, is a fitting main for a celebratory Burns Night supper - along with a dram of your favourite scotch, obviously. Discover our collection of Scottish recipes, perfect for Burns Night feasting.

Provided by delicious. magazine

Categories     Scottish recipes

Time 35m

Yield Serves 4

Number Of Ingredients 12

4 free-range chicken supremes or large skin-on chicken breasts (see Know-how)
100g haggisApple-converted-space
1 tsp freshly picked thyme leaves
Knob of butter
Splash of oil
Neeps and tatties (mashed swede and mashed potato) and steamed seasonal greens to serv
For the whisky cream sauce
100ml chicken stock
Splash whisky to taste
200ml double cream
You'll also need...
4-8 cocktail sticks; ovenproof frying pan

Steps:

  • Heat the oven to 200°C/180°C fan/gas 6. Cut each chicken breast almost in half horizontally to form a pocket. Mash the haggis and thyme together in a small bowl with a fork (no need to season). Divide the mixture into 4 equal portions, then use to stuff the breasts. Use 1 or 2 cocktail sticks to secure the filling inside (see Make Ahead).
  • Heat the butter and oil in the frying pan over a medium-high heat, add the chicken skin-side down and cook for about 5 minutes or until golden brown. Turn the chicken breasts over and brown the other sides for 3 minutes. Transfer the pan to the oven and roast for 15-18 minutes or until just cooked through (the juices will run clear when the chicken breast is pierced with a skewer in the thickest part).
  • Remove the chicken and put on a plate to rest, loosely covered with foil to keep warm. Put the pan back on the hob, pour in the stock and use a wooden spoon to scrape up all the tasty browned bits from the bottom of the pan. Stir in a splash of whisky and the cream, then season with salt and plenty of black pepper, adding a little more whisky to taste. Serve the chicken with neeps and tatties, steamed seasonal greens and a spoonful of whisky cream sauce.

Nutrition Facts : Calories 464kcals, Fat 27g (13.2g saturated), Protein 46.2g, Carbohydrate 5.5g (0.5g sugars), Fiber 0.2g

BALMORAL CHICKEN RECIPE: CHICKEN STUFFED WITH HAGGIS



Balmoral Chicken Recipe: Chicken Stuffed with Haggis image

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.

Provided by Phil & Sonja

Categories     Savoury Recipes

Time 1h

Number Of Ingredients 5

2 large chicken breasts
70g-100g haggis, depending on the size of the chicken breasts
4 rashers of bacon
Vegetables of your choice to serve with
Whisky Sauce

Steps:

  • Turn the oven on to 200C (400F)
  • Cook the haggis as directed on the packaging. 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.
  • Take the chicken breasts and make a slit in the side at the largest point to form a pocket. About 1-1.5cm should remain unsliced on the opposite side.
  • Take the cooked haggis and stuff 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.
  • 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.
  • Fry the wrapped chicken breasts so that the bacon browns a little and starts to crisp.
  • 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.
  • Meanwhile, cook any accompanying vegetables and the whisky sauce (check out our recipe here).
  • 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!

Nutrition Facts : Calories 695 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 261 milligrams cholesterol, Fat 30 grams fat, Fiber 3 grams fiber, Protein 76 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1182 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

BALMORAL CHICKEN (RECIPE WITH HAGGIS)



Balmoral Chicken (Recipe with Haggis) image

A Scottish dish consisting of chicken breast stuffed with haggis, wrapped in bacon, baked and served with whisky sauce.

Provided by Slightly adapted Christina Conte from a Jacques Torres

Categories     Main Courses

Time 55m

Number Of Ingredients 6

whisky sauce, to serve (recipe card below this card)
3 large, whole chicken breasts, preferably organic
2 tsp Kosher salt
½ tin of haggis (about 8 oz/200 g)
about 9 rashers of bacon
1 tsp olive oil or butter

Steps:

  • Make a slit into the side of each chicken breast, taking care not to go through the other side.
  • Stuff with one third of the haggis and close the breast over the filling.
  • Repeat with the next two breasts. You can use a toothpick to secure any loose ends, if you need to.
  • Heat a cast iron or non-stick pan to medium high heat. Add the oil or butter, then carefully place the wrapped chicken breasts onto the pan. Be sure the pan is hot enough so searing for a couple of minutes will brown the bacon.
  • Turn the chicken breasts over and cook on the other side for 2 to 3 minutes, then place the pan into the preheated oven. If your pan isn't oven-safe, place the breasts into an glass or other baking dish to bake. Bake for approximately 35 minutes (internal temperature should be 165 F (74 C).
  • Remove the chicken from the oven when ready, and allow to rest for 5 minutes.
  • Cut into slices, crosswise.
  • Once sliced, divide the three breasts onto four plates, add mashed potatoes and a green vegetable, such as peas, green beans or Brussels sprouts.
  • Finally, pour the whisky sauce over the Balmoral chicken.

Nutrition Facts : Calories 426 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 146 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 42 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 1471 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

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Top Asked Questions

What is Balmoral chicken?
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.
How long does it take to cook chicken Balmoral?
Chicken Balmoral and Peppercorn Sauce Prep time: 20 mins Cooking time: 40 mins Serves: 4 people Customer rating Chicken stuffed with haggis, wrapped in dry cure bacon, complemented with a peppercorn sauce. Follow our Chicken Balmoral recipe to create this Scottish classic at home! love this recipe?sHare your thoughts! ingredients
How to make chicken haggis in the oven?
Peppercorn Sauce 2 – 3 tbsp peppercorns 60g butter 1 shallot, diced 100ml brandy 100ml beef stock 60ml double cream Method 1. Preheat oven to 180°C. 2. Slice down the side of each chicken breast, making a pocket. 3. Slice the haggis into small chunks and squidge (technical term) into the chicken pocket. 4.
What to serve with haggis?
A Scottish dish consisting of chicken breast stuffed with haggis, wrapped in bacon, baked and served with whisky sauce. Make a slit into the side of each chicken breast, taking care not to go through the other side. Stuff with one third of the haggis and close the breast over the filling. Repeat with the next two breasts.

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