Indulge in this traditional Scottish chicken dish, stuffed with haggis and served with a little whisky cream sauce to celebrate Burn's Night - the anniversary of Scottish poet Robert Burns on the 25th January. It works well with both chicken breast and thighs. Oidhche Bhlas Burn's!
Serves: 6
6 rashers back bacon
6 large chicken thighs, boneless and skinless
Salt
Freshly ground black pepper
250g cooked haggis
2 tbsp chopped parsley
25g butter
1 shallot, finely diced
75ml whisky
200ml double cream
100ml chicken stock
Salt
Freshly ground black pepper
Preparation Time: 15 minutes. Cooking Time: 30 minutes.
1. First assemble the chicken; lay the bacon rashers on a chopping board and gently stretch it with a palette knife. Unroll the chicken thighs and place them on top of the bacon and season lightly. If using chicken breasts cut a pocket for the filling.
2. Place a couple of spoonfuls of haggis into the centre of each chicken thigh and roll up the chicken and bacon. Secure with a cocktail stick. Place the stuffed thighs into a gratin dish, arranging them close together.
3. Place in the oven CAST IRON OVEN: on 4th shelf of the roasting oven or oven on R8. FAN OVEN: preheated to R6/200oC/400oF Cook for 20 - 25 minutes until browned and cooked through. A temperature probe should reach 75oC.
4. To make the sauce, melt the butter in a small saucepan on the simmering plate, hotplate on simmering setting or induction on medium. Add the shallot and fry gently until soft, keep stirring to avoid colouring the shallot.
5. Pour in the whisky and boil vigorously for a couple of minutes to burn off the alcohol and just leave the whisky taste. You can also flambe the whisky; using a long lighter or match carefully set light to the contents of the pan.
6. Stir in the cream and stock and cook gently until thickened a little. Season to taste with salt and pepper and keep warm.
7. To serve, slice each chicken thigh into 3 or 4 pieces and pour over a little of the sauce.
8. Serve with some creamy mashed potato, roasted root vegetables and some steamed kale.
