Chicken Balmoral with Whisky Sauce
Classic flavours with a Scottish twist; this easy Chicken Balmoral with Whisky Sauce is great to serve up for Burns Day and beyond! Take the stress out of dinner with this recipe that offers both an airfryer and oven method. Plus top tips for making the perfect Chicken Balmoral as quick and easy as possible!
Ingredients
Chicken Balmoral
- 2 chicken breasts approx 300g each - See Notes
- 200 g haggis
- 16 rashers of smoked streaky bacon or parma ham - See Notes
Whisky Sauce
- 25 g salted butter
- 150 ml whisky
- 1 teaspoon dijon mustard
- 100 ml beef stock
- 200 ml double cream
- ⅛ teaspoon white pepper
- ⅛ teaspoon salt optional - to taste
Instructions
Chicken Balmoral
- Preheat oven to 180C (fan) / 200C / 400F / Gas Mark 6
- Butterfly each of the 2 chicken breasts by cutting an opening in the middle down the thickest side of the breast
- Optional (but recommended): place the chicken breast between sheets of cling-film and tenderise it using a meat hammer (this will make it easier to shape around the haggis filling)
- Divide 200 g haggis into 2 equal portions and stuff the middle of each chicken breast with 100g haggis each then fold over to close
- Using the 16 rashers of smoked streaky bacon (or parma ham) - slightly overlap 8 rashers of bacon side by side lengthways so it creates two separate rectangles of bacon, which should be enough to fully cover a chicken breast each
- Place the chicken at the top end of the bacon then slowly roll the chicken whilst wrapping the bacon around the chicken - you may need to tighten the edges as it tapers
- Use toothpicks to secure the bacon in place (See Notes)
- To Cook: either airfry at 190C for 18 minutes OR seal the outside of the chicken balmoral in a frying pan first then baking in the oven for 22 - 24 minutes
Whisky Sauce
- Whilst the chicken balmoral is cooking you can prepare the whisky sauce: melt 25 g salted butter in a pan and add 150 ml whisky
- Set whisky alight with either a long lighter or match and wait until all the alcohol cooks off
- Add 1 teaspoon dijon mustard, 100 ml beef stock & 200 ml double cream - simmer for a few minutes then season with ⅛ teaspoon white pepper and ⅛ teaspoon salt
- If you allow the sauce to ‘sit’ for a further few minutes after you’ve turned the heat off it will thicken some more
Notes
Chicken Breasts: volumes of haggis, bacon and cook times given are appropriate for chicken breasts weighing approx. 300g each, you may need to adapt volumes and times if they are smaller/bigger
Bacon/Parma Ham: you can use either streaky bacon or Parma ham in this recipe for Chicken Balmoral - or leave it out entirely. However, skip the step of sealing the chicken in the pan before oven baking if using pParma ham. There is no fat to render down so it doesn’t require it (airfrying crisps up the fat on streaky bacon better than oven baking does, hence the requirement for this step)
Prepared Chicken Balmoral: can be kept in the fridge for 3 - 4 days before being cooked (as long as both the chicken and bacon are within date)
Whisky Sauce: can be stored in the fridge in an airtight container for 4 days and reheated on the hob
Nutrition
Calories: 1432kcalCarbohydrates: 52gProtein: 70gFat: 84gSaturated Fat: 38gPolyunsaturated Fat: 7gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 300mgSodium: 2399mgPotassium: 1268mgFiber: 0.1gSugar: 3gVitamin A: 1862IUVitamin C: 2mgCalcium: 235mgIron: 4mg
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