The chicken can be prepared up to the end of stage 3 in advance and stored in the fridge. Then you can just pop the breasts into the oven when your guests arrive, leaving you free to entertain with a dance and a dram.
Haggis can be a daunting ingredient but pop it into some chicken and it becomes a delightful dinner party dish. It's not just for Burns night and Gemma Stoddart's traditional chicken Balmoral is the perfect introduction to the spicy sumptuousness of Scotland's national dish. Truly "chieftain o' the puddin' race".
About this recipe
Preparation Time15 Minutes
Cooking Time30 – 40 Minutes
4 free-range chicken breasts
200g good quality haggis, crumbled
12 slices Parma ham
2 shallots, finely chopped
75ml whisky (our favourite is The Balvenie, double wood)
250ml fresh chicken stock
50ml double cream
Preheat oven to 180C.
Slice into the chicken breasts, without completely cutting through, to create
a deep pocket. Fill the cavity with haggis.
Lay two slices of Parma ham on a chopping board, overlapping a little. Place a filled chicken breast on the Parma ham and wrap tightly. Repeat for all the breasts.
Place the wrapped breasts on a baking tray and place into preheated oven for 35-40 minutes.
Meanwhile, make the whisky sauce. Sweat the shallot in butter. Once the shallots are soft but still translucent, add the whisky. Reduce until syrupy.
Add the chicken stock and reduce by two thirds. Once reduced, finish off with the cream.
Remove the chicken from the oven and leave to rest for 5 minutes.
Reheat the whisky sauce if necessary and serve with the chicken Balmoral.
Serve with neeps and tatties for a traditional dish, or shredded brussel sprouts for a lighter touch.