Scottish Chicken With Haggis Food

BALMORAL CHICKEN RECIPE: CHICKEN STUFFED WITH HAGGIS

Steps:

• Turn the oven on to 200C (400F)
• Cook the haggis as directed on the packaging. You'll find that most haggis comes in a log form. It can be baked in the oven in its casing, or opened and sliced to cook in the microwave. We find it easiest to buy a small haggis and then open it and cook how much we needed in the microwave, leaving the rest for another meal or freezing it. Set it aside to cool.
• Take the chicken breasts and make a slit in the side at the largest point to form a pocket. About 1-1.5cm should remain unsliced on the opposite side.
• Take the cooked haggis and stuff into each chicken breast. You don't want them to be too full, as the chicken should basically seal back around the haggis to form a circle of chicken with the haggis at the centre.
• Lay the bacon out and then place the chicken breast on one end, rolling it to cover the centre and seal the slit. Ideally, the ends of the bacon will be on the underside of the chicken. If you really need to you can secure it with a toothpick but it should stick fairly well to the chicken itself.
• Fry the wrapped chicken breasts so that the bacon browns a little and starts to crisp.
• Put them into a pan or on a baking tray and bake in the oven for around 30-40 minutes depending on the size of the chicken breasts. The juices should run clear when you insert a sharp knife.
• Meanwhile, cook any accompanying vegetables and the whisky sauce (check out our recipe here).
• To serve, slice the chicken breast in half so you can see the haggis inside, place on the plate with the vegetables and liberally pour over whisky sauce!

CHICKEN STOVIES - TRADITIONAL SCOTTISH RECIPE

Steps:

• Cut chicken into serving pieces.
• Slice potatoes in medium thick rounds.
• Melt 1 heaped tablespoons.
• of butter in a skillet or saucepan.
• Brown chicken joints lightly on both sides and then remove them.
• Grease an ovenproof casserole dish and put in layers as follows: sliced potatoes, whole shallots or sliced onions (all well-seasoned), chicken.
• Dot each layer with little knobs of butter.
• Repeat layers until all ingredients are used, ending with a layer of potatoes.
• Pour stock over the potatoes, shallots and chicken.
• Cover with buttered greaseproof paper, then with lid.
• Cook in oven at 275F/135C for about 2½ hours.
• Add a little hot stock or water after about an hour or so, if liquid dries up too much.
• Sprinkle generously with chopped parsley 5 minutes before serving.