This chicken dish is stuffed with haggis and served with lashings of creamy whisky sauce. It’s a perfect main for a Burns Night supper alongside a dram of your favourite scotch.

INGREDIENTS (serves 2)

– 2 Chicken Breasts

– 80g Haggis

– 6-8 Rashers of Back Bacon

– 100ml Chicken Stock

– 100ml Double Cream

– Splash of Whiskey

– Drizzle of Oil

METHOD

Heat the oven to Gas 4 or equivalent.

Cut each chicken breast horizontally to form a pocket.

Lightly break up the haggis with a fork, divide it in to two then stuff the breasts with the haggis.

Wrap each stuffed breast with the bacon.

Heat a drizzle of oil in a frying pan on a medium-high heat. Sear the chicken, about 5 mins on each side or until golden brown.

Transfer the chicken breasts in to an oven dish and roast for 35-40 mins until cooked through.

Remove the chicken from the oven and let rest on a plate. Cover with foil to keep warm.

Using the pan you seared the chicken in, pop it on a low-medium heat, add the chicken stock and whiskey and allow to thicken.

Once reduced, add the double cream and season with salt and black pepper.

Serve the Chicken Balmoral with neeps and tatties and a drizzle of the whiskey sauce.

Check out this blog post for tips on how to cook swede easily and how to achieve lump free mash https://northeasteats.home.blog/2021/01/12/the-best-kitchen-hacks-i-ever-learnt/