Balmoral Chicken, also known as Chicken Stuffed with Haggis, is a scrumptious and hearty dish that hails from Scotland. This dish is said to have been named after Balmoral Castle, the Scottish residence of the British Royal Family. Combining succulent chicken with the distinct flavours of haggis, this recipe is perfect for a special occasion or as a delightful twist on your traditional Sunday roast.
Timings
- Prep time: 20 minutes
- Cooking time: 40 minutes
- Total time: 1 hour
Ingredients
- 4 boneless chicken breasts (about 200g each)
- 450g haggis
- 2 tbsp vegetable oil
- 25g butter
- 150ml chicken stock
- 150ml double cream
- 2 tbsp wholegrain mustard
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 180°C (160°C fan-assisted, Gas Mark 4).
- Place the haggis in a steamer and cook for 20 minutes, or according to the package instructions, until heated through. Set aside to cool slightly.
- While the haggis is cooking, create a pocket in each chicken breast by making a horizontal slit through the thickest part. Be careful not to cut all the way through.
- Once the haggis has cooled, stuff each chicken breast with a quarter of the haggis, ensuring the pocket is filled but not overstuffed.
- Heat the vegetable oil and butter in a large ovenproof frying pan over medium heat. Once hot, add the chicken breasts and cook for 3-4 minutes on each side until golden brown.
- Transfer the pan to the preheated oven and cook for a further 20-25 minutes, or until the chicken is cooked through and the juices run clear.
- While the chicken is cooking, prepare the sauce. In a saucepan, combine the chicken stock, double cream, and wholegrain mustard. Bring to a simmer and cook for 5-10 minutes, or until slightly thickened. Season with salt and pepper to taste.
- Once the chicken is cooked, remove from the oven and allow to rest for a few minutes. Then, serve each breast with a generous drizzle of the mustard sauce and a sprinkling of fresh parsley.
Conclusion
Balmoral Chicken is a truly regal dish that is sure to impress your guests with its unique combination of flavours. Serve it with your favourite vegetables and enjoy a taste of Scottish tradition in the comfort of your own home.
Variations to the recipe
- For a lighter version, substitute the double cream with crème fraîche or Greek yoghurt.
- If you’re unable to find haggis, you can use black pudding as an alternative.
- Add a touch of whisky to the mustard sauce for an extra depth of flavour.
- Wrap the stuffed chicken breasts with bacon or prosciutto for an additional layer of texture and taste.