Chicken Balmoral

Chicken Balmoral

Chicken Balmoral is a great Burns Night dish for those who like Haggis but prefer it not to be the main ingredient . This classic recipe has it used as stuffing inside a chicken breast then wrapped in bacon.

You can find out more about the history of the Haggis here


4  Chicken Breasts 
1 Turnbull's Northumbrian Haggis
8 Rashers of streaky bacon
30ml Rapeseed or olive oil
20g Butter
200ml Double cream
4 tablespoons Scotch Whisky
Sea salt and black pepper
Dijon mustard
Wholegrain mustard

Cooking Method  

  1. Pre-heat oven to 180c.
  2. Lay the chicken breasts flat on a chopping board with the inner fillet showing and the smooth side down.
  3. Fold back the inner fillet, keeping it attached.
  4. Make an incision down the opposite side to make a pocket.
  5. Open the  Haggis and cut into quarters  and mould them into a sausage shape.
  6. Season the chicken and fill the incision with the haggis, fold in the chicken fillet, wrap in bacon and chill for 10 minutes. This will help them keep their shape.
  7. Heat the oil and butter in a non stick frying pan, sear the chicken breasts presentation side down first, then flip them over after approx. 4 minutes and sear on the other side.
  8. Transfer to the oven for 18-20 minutes until cooked through & piping hot.
  9. For the whisky sauce, heat the cream in a pan over a medium heat. Add the wholegrain mustard, Dijon mustard and whisky and stir to combine. Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes.
  10. Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper. Stir in the tablespoon of chives or parsley if you prefer, stir in a squeeze of  lemon juice.
  11. To serve, arrange your chosen vegetables on the plates, slice the chicken through the centre on an angle and arrange on the plate. Drizzle over the sauce and serve.