Balmoral Chicken with Whisky, Mushroom & Wholegrain Mustard Sauce

 

Balmoral Chicken with Whisky, Mushroom & Wholegrain Mustard Sauce

Serves: 2
Prep Time: 15 mins
Cook Time: 30 mins

Ingredients

For the Balmoral Chicken:

• 2 large chicken breasts
• 100g haggis
• 4 rashers of streaky bacon (or smoked bacon)
• Salt & black pepper
• 1 tbsp olive oil

For the Whisky, Mushroom & Wholegrain Mustard Sauce:

• 1 tbsp butter
• 1 small shallot, finely chopped
• 1 heaped tablespoon of plain flour
• 100g chestnut mushrooms, sliced
• 1 small garlic clove, minced
• 50ml Scotch whisky
• 150ml double cream
• 1 tsp wholegrain mustard
• 1 tsp Dijon mustard (optional, for extra depth)
• Salt & black pepper to taste
• Chopped parsley (for garnish)

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Method

1. Prepare the Balmoral Chicken

1. Preheat the oven to 180°C (fan 160°C) / 350°F / Gas 4.
2. Butterfly the chicken breasts by slicing them open lengthways (without cutting all the way through).
3. Stuff each chicken breast with haggis, then fold them back over.
4. Wrap each stuffed chicken breast with 2 rashers of bacon, making sure the ends tuck underneath to hold them in place.
5. Season lightly with salt & black pepper. (i also added some dried parsley to mine)
6. Transfer to a baking dish and cook in the oven for 25-30 minutes, or until the chicken is cooked through (juices should run clear and the internal temp is at least 165F / 74C).

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2. 

Whisky, Mushroom & Wholegrain Mustard Sauce (Thickened with Flour & Chicken Stock)

Method

1. In the same frying pan, melt 1 tbsp butter over medium heat.
2. Add the shallots and cook for 2 minutes until soft.
3. Add the mushrooms and cook for 5 minutes until golden.
4. Stir in the garlic and cook for 30 seconds.
5. Sprinkle in 1 tbsp plain flour, stirring well to coat the mushrooms and absorb the butter. Cook for 1 minute to remove the raw flour taste.
6. Gradually pour in 150ml chicken stock, stirring constantly to prevent lumps.
7. Add 50ml whisky and stir well. Let it simmer gently for 2-3 minutes to allow the flavours to meld.
8. Stir in the double cream, wholegrain mustard, and Dijon mustard (if using). Let it simmer until thickened (about 3 minutes).
9. Season with salt & black pepper to taste.

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3. Serve & Enjoy

• Remove the Balmoral Chicken from the oven and let it rest for 2 minutes.
• Serve with the creamy whisky sauce - i sat my chicken on the sauce
• Garnish with chopped parsley and serve with mashed potatoes, neeps & tatties, or seasonal greens. (i served mine with homemade wedges, green beans and broccoli as that is what i had in the fridge)

Enjoy this hearty Scottish dish with a wee dram of whisky on the side! 🥃 🍽️