Indulge in this traditional Scottish chicken dish, stuffed with haggis and served with a little whisky cream sauce to celebrate Burns Night - the anniversary of Scottish poet Robert Burns on the 25th January.
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6 chicken thighs, boneless and skinless
6 rashers back bacon
250g cooked haggis
Salt and pepper to season
For the sauce:
25g butter
A shallot or 1/4 onion, finely chopped
75ml whisky
200ml double cream
100ml stock
Salt and pepper to taste
- First assemble the chicken. Lay the bacon rashers on a chopping board, unroll the chicken thighs and place them on top of the bacon, place a couple of spoonful’s of haggis into the center 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.
- Bake in the AGA roasting oven for 20 - 25 minutes until browned and cooked through. The cooked thighs can be kept warm in the AGA warming oven for an hour or so.
- To make the sauce, melt the butter, add the onion and cook on the boiling or simmering plate or on the floor of the roasting oven, or in the simmering oven until soft.
- Add the whisky, boil vigorously and set alight in the pan carefully, using a long lighter or match. This will cook or burn off the alcohol and just leave the wishy taste. Add the cream and stock and cook gently until thickened a little. Season with salt and pepper and keep warm.
- To serve, slice each thigh into 3 or 4 pieces and serve 3 - 6 per person and pour over a little of the sauce.
- Serve with some creamy mashed potato, roasted root vegetables and some steamed kale.