Black Pudding Stuffed Chicken Recipe with a Mustard Sauce

Black pudding stuffed and bacon wrapped chicken breast with a mustard cream sauce.

Black Pudding Stuffed Chicken Recipe with a Mustard Sauce

Bacon-wrapped black pudding stuffed chicken breast is sometimes called chicken Braemar, and it is delicious. My version comes with a bold and creamy mustard and chive sauce.

Course Main Course

Cuisine British, Scottish

Keyword balmoral chicken with black pudding, black pudding stuffed chicken, chicken braemar recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings Servings

Calories 1200kcal

Author Brian Jones

Ingredients

2 Large Chicken Breasts (Skinless) 475g Total
¼ teaspoon Salt
½ teaspoon Black Pepper
150 g Black Pudding 5oz
12-15 Rashers Streaky Bacon 225-250g

For the Mustard Cream Sauce:

175 ml Double Cream ⅔ Cup
½-1 tablespoon English Mustard
1-2 tablespoon Wholegrain Mustard
½ teaspoon Vegetable Stock Powder
10 g Fresh Chives ¼ Cup

Instructions

Place the chicken breasts on a chopping board and, using a large sharp kitchen knife, cut a pocket in the breast from top to bottom, leaving 1-1.5cm (½") holding the breast together and 1-1.5cm (½") at the top and bottom of the chicken breast.
Season the "pocket" with a little salt (not too much) and the black pepper.
Form the black pudding into two sausages roughly the same size as the pocket that you cut into the chicken, then stuff the breasts, pressing down to create a fairly natural-looking shape.
Season the outside of the chicken with the remaining salt and wrap the chicken with the bacon, making sure that the ends of the bacon sit on the underside of the chicken breast.
If your bacon is thick-cut, bash it with the side of a knife or a rolling pin to make it a little thinner.
Place the chicken on a baking tray and place it in the oven at 220°C or 430°F.
As soon as the chicken goes into the oven, reduce the heat to 180°C or 350°F and cook for 30 minutes or until the chicken reaches 65°C or 150°F.
Then slide the chicken under a grill for 4-5 minutes to crisp up the bacon a little, remove and rest whilst you finish the sauce. Check that the chicken has reached 73°C or 165°F before serving.
Whilst the chicken is cooking, place all of the ingredients, except the chives for the mustard sauce, in a small pan and gently heat until it is hot, then set it aside.
Start with the smallest amount of mustard and add more to your taste. I like this recipe to be very mustardy, but it is not to everyone's taste.
Finely chop the chives.
When you are ready to serve, slice the chicken, and finish the sauce with the chives.

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