Haggis-stuffed chicken (Balmoral chicken)
This showstopper takes a tender chicken breast, stuffs it with the iconic, peppery richness of haggis, and wraps it all in smoky bacon before roasting it to perfection. Served with a decadent whisky cream sauce, it’s a true celebration of Scotland’s finest flavors.
Ingredients
Instructions
Heat the oven and prepare the chicken
Heat your oven to 400°F. Lay the chicken breasts on a cutting board. Using a sharp knife, carefully cut a deep pocket into the thickest side of each breast, being careful not to slice all the way through. Season the inside and outside of each chicken breast with salt and pepper.
Stuff the chicken
Crumble the pre-cooked haggis and divide it into four equal portions. Gently push one portion of the haggis into the pocket of each chicken breast, filling it generously but not so much that it spills out. Press the opening closed as best you can.
Wrap in bacon
Lay two slices of bacon on your work surface, slightly overlapping them. Place a stuffed chicken breast at one end and roll it up tightly, wrapping the bacon around the chicken to seal the pocket. The bacon not only adds incredible flavor but also helps keep the stuffing secure and the chicken moist. Repeat with the remaining chicken breasts.
Sear and roast
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Place the bacon-wrapped chicken breasts seam-side down in the hot skillet. Sear for 2-3 minutes on each side, until the bacon is golden and crispy all over. Transfer the entire skillet to the preheated oven (or move the chicken to a baking dish). Roast for 20-25 minutes, or until the chicken is cooked through and the juices run clear.
Make the whisky cream sauce
While the chicken is roasting, prepare the sauce. In a small saucepan, melt the butter over medium heat. Add the minced shallot and cook until soft and translucent, about 3-4 minutes. Carefully pour in the Scotch whisky. Let it bubble and reduce by about half, allowing the alcohol to cook off. Stir in the heavy cream and Dijon mustard, and bring the sauce to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until it thickens slightly. Season with a pinch of salt, pepper, and a small squeeze of lemon juice to brighten the flavors.
Rest and serve
Remove the chicken from the oven and let it rest on a cutting board for 5-10 minutes. This is crucial for a juicy result. Slice the chicken breasts on a diagonal to reveal the beautiful haggis stuffing inside. Serve immediately, drizzled generously with the warm whisky cream sauce.
Notes
Canned or vacuum-packed haggis is readily available online and in specialty food shops. You can also find vegetarian haggis, which works just as well in this recipe for a meat-free filling option. In the worst scenario, use black pudding as stuffing.
Use a smooth, unpeated Scotch whisky for the sauce. A heavily peated or smoky whisky can overwhelm the delicate cream.
If you are short on time, you can make the sauce in the same skillet you used to sear the chicken. After roasting, remove the chicken to rest and use the pan drippings as a flavor base for your sauce, scraping up all the delicious browned bits from the bottom.
This dish pairs beautifully with traditional Scottish sides like "neeps and tatties" (mashed rutabaga and potatoes), clapshot (a mix of the two), or simple roasted asparagus and new potatoes.
Variations
No bacon? No problem. You can wrap the chicken in prosciutto or, If you prefer not to use anything, you can secure the chicken pocket with toothpicks. Just be sure to pan-sear it well to get a golden crust.
To make chicken roasties, substitute the haggis with sausage meat and follow the recipe.
Source
Chicken Balmoral is a dish that brilliantly bridges the gap between ancient tradition and contemporary fine dining.
Food in Europe