AGA Balmoral Chicken with Whisky Cream Sauce

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.

AGA Balmoral Chicken with Whisky Cream Sauce

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

Watch our Facebook live with AGA Demonstrator Naomi Hansell where she shows us how to create this delicious dish and cook haggis in the AGA.

  1. 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. 
  2. 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.  
  3. 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.  
  4. 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.
  5. To serve, slice each thigh into 3 or 4 pieces and serve 3 - 6 per person and pour over a little of the sauce. 
  6. Serve with some creamy mashed potato, roasted root vegetables and some steamed kale.
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