Balmoral Chicken with Clapshot and Creamy Whisky Sauce


I was wondering what to do with the Haggis left over from the Burns Night we had on 25th January and remembered a meal my son Gary served to us a few years back, Balmoral Chicken. So I searched the internet and my recipe books and taking bits from here and there came up with this recipe. I am going to cook it tomorrow and will post some photos  if it comes out OK.

It came out great and will definitely make it again.   However it was too much for the two of us so it looks like tomorrow’s dinner is sorted!

So here is what I did:

I flattened 6 thigh fillets and placed about a small sausage sized clump of haggis in the middle of each, rolled them up and then wrapped a rasher of bacon round the chicken rolls. I then placed each in a piece of foil, brushed the top with melted butter, seasoned with salt and pepper and closed the foil envelope.

The foil parcels were then placed on a baking sheet and cooked in the oven at 200degC for half an hour although the parcels were opened after 20mins to help the bacon crisp.

While they were cooking I made the Clapshot by boiling potatoes and swede (turnip in Scotland) until soft. They were put into one pan and mashed together with butter, salt and pepper. They were put to the side but kept warm

I then made the whisky sauce by boiling chicken stock with about a couple of tablespoons of whisky until reduced by half. I the added the double cream and about a tablespoon of Dijon mustard stirring constantly. I then added a large knob of butter still stirring until it thickened a bit before serving.

The chicken was served on a warm plate with the Clapshot and the Whisky sauce poured over and around.

It was absolutely delicious and I will definitely be making this again, especially when we have friends round for dinner one evening.

if you would like to see the full and detailed recipe please click here

Categories: Dinners/Suppers, memories..., previous posts, Recipes

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