Chicken Balmoral Recipe with a Whisky Sauce
My version of chicken Balmoral, a delicious breast of chook stuffed with haggis and then wrapped in bacon before being roasted to perfection and served with a whisky cream and mustard sauce.
Servings 2 Servings
Calories 934kcal
Ingredients
- 2 Medium Chicken Breasts
- 125 g Cooked Haggis 4oz
- ½ teaspoon Fresh Thyme Leaves
- ¼ teaspoon Black Pepper
- 10-12 Rashers Streaky Bacon 175g
For the Whisky Sauce:
- 1 Small-Medium Echalion or Banana Shallot 35g
- 25 g Butter 1 tablespoon + 2 teaspoon
- 125 ml Whisky ½ Cup
- 125 ml Chicken Stock ½ Cup
- 75 ml Double Cream ⅓ Cup
- 1 tablespoon Wholegrain Mustard
- Pinch Salt
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") hiding the breast together and 1-1.5cm (½") at the top and bottom of the chicken breast.
- Season the inside of the chicken breast with black pepper and fresh thyme leaves.
- Take half of the haggis and form it into a sausage with your hands, roughly about the same size as the pocket you have formed in the chicken breast. Then stuff the chicken, close the breast, and form it back into a "natural" looking shape. Repeat with the second chicken breast.
- Wrap the chicken with the rashers of bacon, trying to leave the "joins" at the bottom of the chicken breast so that the whole thing hangs together neatly.
- Place the chicken on a roasting tin and place it in the oven at 220°C or 430°F. As soon as the chicken goes in the oven, reduce the heat to 180°C or 350°F and cook for 30-40 minutes or until the chicken reaches 70°C or 158°F and then remove and rest covered with foil for 8-10 minutes. During the resting time, the chicken should reach 73-74°C or 165°F.
- Whilst the chicken is roasting, peel and dice the shallot as finely as you can.
- Heat a small (15cm or 6") saucepan over a medium heat and add the butter.
- When the butter begins to foam, add the shallots and cook without colouring for 3-4 minutes; if the shallots begin to colour, reduce the heat a little.
- Turn the heat up to high and pour in the whisky, then reduce it by half to two-thirds.
- Pour in the chicken stock and cream, reduce the heat to medium-low and mix everything together.
- Add the mustard, have a taste and then season with salt as required, simmer until a nice sauce consistency is achieved, which should take 10-12 minutes.
Nutrition
Serving: 1 | Calories: 934kcal | Carbohydrates: 12g | Protein: 66g | Fat: 61g | Saturated Fat: 30g | Polyunsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 342mg | Sodium: 1385mg | Fiber: 2g | Sugar: 4g
