CHICKEN BALMORAL
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
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 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
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
ANDALUSIAN-STYLE CHICKEN
Spicy, sweet and fragrant, this one-pot tastes even better if you make it ahead - a tasty addition to any tapas or buffet spread
Provided by Lizzie Harris
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 40m
Yield Serves 4 as part of a tapas spread
Number Of Ingredients 14
Steps:
- Add the saffron to the hot stock to soak. Heat the oil in a medium pan and cook the onion until it is soft and just beginning to turn golden. Push to the side of the pan and add the chicken. Cook for a few mins until the chicken is browned all over.
- Add the cinnamon and chilli, and cook for a couple of mins. Add the stock, vinegar, honey, tomatoes and raisins. Bring to the boil, turn down the heat and simmer for 10 mins until the sauce is reduced and the chicken is cooked through. When ready to serve, scatter with the coriander and nuts, and serve with bread on the side.
Nutrition Facts : Calories 236 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 0.5 milligram of sodium
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