This Balmoral chicken recipe has more than a little Scottish influence. Chicken stuffed with haggis and a punchy whisky cream sauce that is delicious and easy.
- Serves 4
- Preparation time 5 mins
- Cooking time 30 mins
- 4 Free-range Corn-fed Chicken Supremes
- 1 Haggis Pudding, 250g
- Salt and pepper
- 1 tbsp sunflower oil
For the whisky cream sauce:- 1 bay leaf
- 200ml rich chicken stock
- 8 tbsp double cream
- 4 tsp wholegrain mustard
- 4 tbsp Scotch Whisky
- 1 pinch salt
- Generous grind of black pepper
- Preheat oven to 180°C/Fan 160°C/Gas 4
- Take Haggis Pudding out of its skin and slice into 4 quarters
- Butterfly each fillet from the side and stuff with a quarter of the haggis, folding the chicken back into its original shape.
- Heat the oil in a frying pan on the hob, season each stuffed supreme and sear for 3 minutes on each side, searing the skin side first and turning gently. Transfer the supremes to a baking tray and cook in the oven for 15-18 minutes, or until the chicken is cooked through.
- In the meantime, deglaze the frying pan with the chicken stock and the bay leaf, simmering for 10 minutes, or until reduced by half
- Remove cooked supremes from oven and allow to rest somewhere warm for 5 minutes.
- Remove bay leaf and stir in the rest of the sauce ingredients. Gently simmer to reduce to a creamy pouring consistency.
- Serve up the stuffed supremes with the sauce, carrots and mash, and a wee dram of whisky
- Don’t be scared off by the haggis – it makes the most delicious savoury stuffing here, and is a great way to try this traditional Scottish treat if you’ve not yet had the pleasure. However, if you’re really not keen on its deep, savoury flavours, it can be substituted by a good quality black pudding. Like our haggis, ours is made in Speyside, home of the tastiest savoury Scottish puddings, as well as delicious Speyside whiskies!
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