Balmoral Chicken

The Mains of Drum

Balmoral Chicken

A local dish featuring chicken breast stuffed with haggis, wrapped in bacon and served with a whisky or peppercorn sauce.

Preparation Time 15 minutes

Cooking Time 30 minutes

Total Time 45 minutes


  • Chicken Breasts x 4

  • Steaky Bacon x 8 Slices

  • Stahly Scotch Haggis x 1 tin

  • Chicken Stock x 250ml

  • Whisky x 2 tbsp

  • Double Cream x 100ml

  • Dijon Mustard x 1 tbsp

  • Butter x 20g


  • For Chicken

    • Pre-heat the oven to 200 °C (400 °F and Gas6).

    • Use a knife to cut a slit along the side of each chicken breast to make a pocket.

    • Spoon haggis into the chicken breasts.

    • Wrap the chicken with 2 slices of bacon.

    • Cover in foil and bake in the oven for 25-30 minutes until the chicken is cooked through.

  • For Whisky Sauce

    • Mix chicken stock and whisky in a pan, bringing to the boil and reducing the volume by half.

    • Add the mustard and cream, continue to stir and finally add butter.

    • Serve with vegetables and pour whisky sauce over top.

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