Chicken Balmoral with Whisky Sauce

Chicken Balmoral is a relatively modern Scottish recipe that features breast stuffed with haggis, then wrapped in bacon before being roasted.

It is served with a delicious whisky cream sauce and whilst preparation takes a little while cooking the dish takes just 40 minutes!

Haggis Stuffed Chicken Breast Wrapped in Bacon

Offal really is my kinda mojo on so many levels, but it has been missing here for a while, but it’s back with a bang.

I’ve been working on many recipes recently ranging from black pudding risotto to leftover haggis pasta, devilled kidneys, liver curry and some stunning pan-fried lambs liver with port onions.

But this glorious Scottish chicken Balmoral won the prize for being first out of the gate… mainly because my wife wanted this first!

It is a relatively modern recipe and features a chicken breast, that is stuffed with cooked haggis, then wrapped in bacon and roasted. I know right?

It comes with a wonderful whisky sauce, although as with most of my dishes, I’ve done my own thing! I’ve added a solid whack of butter and a wee bit of whole-grain mustard too.

If this recipe is your kinda thing then you must check out my chicken Braemar recipe (bacon wrapped, black pudding stuffed chicken) which is very much a sister dish to this recipe and my brie and cranberry stuffed chicken breast.

Frequently Asked Questions

How do you cook haggis?

I’ve deliberately left this out of the recipe, generally speaking, you would wrap your haggis in foil and either boil it or roast it in the oven in a pan of water.

The timing will depend on the haggis, you can even buy pre-cooked haggis.

What is haggis?

It’s all of the good stuff that makes people go ewww.

It’s heart, lung, liver, and kidneys mixed with oats, barley and loads of spicing and if you are here you already know this, so shouldn’t be running away!

Is vegetarian haggis any good?

As haggis, it is pretty rubbish, but as a flavouring to stuff chicken, it will work well enough. Particularly if you are feeding folk who are less than adventurous.

Where can I get haggis from in the US?

I need to say sorry to my US-based readers, you are gonna have to sit this one out. It is not possible to get haggis or import haggis into the US.

Why does your chicken breast have a bone?

I’ve used a chicken supreme in these photos which is a chicken breast with the first joint of the wing left on.

It does not change the cooking or eating of the recipe, it just looks “special”!

What whisky should I use?

I would say the same thing about all alcohol you cook with, make sure it is something you would be prepared to drink.

I like something quite peaty and earthy but that is a personal preference. But I would definitely avoid your best expensive single malt!

Serving Suggestions

I’ve served my haggis stuffed Balmoral chicken breast here with my swede and carrot mash and some roasted tenderstem broccoli.

It’s quite unapologetically a twist on the classic accompaniment to haggis of neeps and tatties, but honestly… I prefer this.

It is also superb with celeriac mash or clapshot (swede and potato mash). Mashed potato works too but it does make it an incredibly rich plate of food.

If you wanted some other veggies, glazed chantenay carrots or roasted Brussels sprouts would both work well.

Equipment Used

I only recommend specific brands of equipment if I believe that they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

• Oven.
• Sharp kitchen knife.
• Chopping Board.
• Stovetop.
• Small saucepan (15cm or 6″).
• Weighing scales and or measuring cups and spoons.
• Quick read meat thermometer.