Balmoral Chicken Bbc Good Food Recipes

CHICKEN BALMORAL

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.

BALMORAL CHICKEN

Steps:

• Butterfly each chicken breast and beat them out until flat as described above, and leave the breast sitting on a sheet of cling film as it will help you roll it tightly.
• On another sheet of cling film lay out four strips of the bacon, try to avoid gaps as this will be the outer layer of the chicken and how neatly this is done will affect the final appearance of the dish.
• Lay the flattened chicken breast on top of the bacon.
• Place 100g of quality haggis inside the center of one edge - I found that chopping the haggis up then squeezing it together into a semi solid sausage shape was easiest way to do this.
• Wrap the haggis inside the chicken breast by gently lifting the cling film where the haggis is, and as it lifts pull it slightly over the rest of the chicken breast, and it should start to wrap the haggis inside a sausage of chicken. Take care to keep it all together neatly - and keep the chicken tucked in.
• You should now have the haggis wrapped in chicken and then in turn wrapped in bacon. Keep the cling film on and wrap up the parcels tightly and place on a plate ready to refrigerate.Repeat the process for the four chicken breasts - don't worry it will get easier and neater each time!
• Put the plate in the fridge and refrigerate the parcels for about 15 minutes - it helps them to stay together.
• Preheat your oven to 160ºC/325°F or Gas Mark 3.
• Remove the cling film from the parcels, place on to a baking tray with some foil on and place in the oven for about 25 minutes.
• Start boiling the potatoes now and they should be ready around the same time as the parcels.
• After 25 minutes, switch the oven off, spoon over some of the cooking fats from the chicken and bacon, and grill the parcels until the bacon takes some colour and crisps. This should only take a few minutes.
• Drain and mash the potatoes and add the cream to make a smooth rich mash.
• Remove the parcels from the oven and rest them a little and let the fats drain away.
• Season to taste and serve with a creamy potato mash, your sauce, and some broccoli or green beans.

CAJUN CHICKEN ONE-POT

Steps:

• Heat the olive oil in a large, shallow saucepan or deep frying pan over a medium heat, then add the chicken, season lightly and fry for 6-8 mins, stirring occasionally until just golden all over - no need to worry about it being cooked through at this stage.
• Stir in the garlic and cook for 2 mins more, then scatter over the Cajun-style seasoning and stir so the chicken pieces are evenly coated. Tip in the tomatoes, a quarter of a can of water and the stock cube. Stir, then bring to a simmer and cook for 5 mins.
• Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than pack instructions. Stir the cream into the chicken and continue to simmer gently. When the pasta is cooked, drain well and stir into chicken mixture. Finish cooking the pasta in the sauce over a low heat for 2 mins, then stir in the parmesan and lemon juice, and cook for 1 min more. Serve the pasta straight from the pan, or tip into a large serving bowl. Scatter with parsley, if you like, and extra parmesan.