I love this recipe. Chicken stuffed with haggis, wrapped in parma ham/bacon with a whisky sauce. So easy to make and make sure you've got plenty of tatties for mopping up the sauce! I've used Whyte & Mackay's special blend for the sauce due to the big, rich, fruity flavours. It's only these flavours that are left after cooking, the harshness of the alcohol disappears against the cream.
Ingredients (for 2 people):
2 skinless chicken breasts
6 slices of Parma ham or bacon if preferred
about 100g haggis
a little unsalted butter
Sauce ingredients:
150 ml Beef stock
100ml double cream
2 tbsp W&M special blend
40g unsalted butter
Salt and pepper
Pre heat oven to 200 degrees C. Place the chicken breast flat on a board and slice open a flap the length of the breast. Roll the haggis into a sausage shape and pop it in the chicken. Press the chicken closed. Lay a double size sheet of tin foil on a baking tray. Now put 3 slices of the ham/bacon per chicken breast flat on the tin foil. Place the chicken breast onto the ham and pull the edges over to cover the chicken. Brush with melted butter and grind a little pepper on top before covering with tin foil and popping in the oven. This will cook for 30 mins but make sure to uncover after 20 mins to allow the ham to go crispy.
While that's in the oven, you can get on with the sauce. Put the stock into a pan and reduce by 50%. Now add the cream and bring to the simmer. Add the whisky and stir in the butter bit by bit. Season with salt and plenty of pepper. Serve with new potatoes and veg of your choice.
Enjoy, Craig
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