Making a chicken breast with stuffed haggis

Question

what is the best way to cook this and what should i serve it with. was thinking roast potatoes home made??

Answer 1

I am totaly confused, how do you make chicken with haggis? And how can you stuff haggis, it can't be done. How do you make homemade roast potayoes unless at home? Your whole question makes no sence.

Answer 2

This is called Balmoral chicken and is best served with a whiskey sauce.

2 boneless chicken b*****s, slightly flattened.

2 slices of haggis, preferably from a good butcher.

four rashers of smoked streaky bacon

2 shallots, finely chopped

double tot of single malt whisky (dont use a peaty tasting whisky, like Laphroaig, it will make your dish taste as if youve poured petrol over it!)

1 tablespoon of wholegrain crunchy mustard

half pint of double cream.

place the haggis inside the chicken b*****s and wrap each breast with two rashers of the bacon. Secure with cocktail sticks if desired. (they will hold their shape in the pan once browned). Brown b*****s on all sides then finish cooking in a medium oven. Meanwhile saute the shallots in a little butter until soft, add the mustard and whisky. Flambe the whisky to release the alcohol. Once the flames have died down, add the cream and stir. Pour onto plate and place chicken b*****s on top.

Serve with Potato Rosti.

Answer 3

I would take a skinless chicken breast and butterfly it open ( if you place the breast on a board one side will have a long straight edge whilst the other side curves down to a point, using a sharp knife cut in from this side towards the long flat edge but not completely through. Then open up like a book and score the middle with a couple of knife strokes till it sits flat) Place a lump of haggis in the middle (not too much it is only a stuffing) then pull all the edges up to completely in case it, then turn it over and place in a deep roasting tin with the cut edges underneath. Once you have done all you require, tightly cover the roasting tin with foil so to seal the moisture in but so not to touch the chicken with the foil. Roast in a 200'C oven for 30 to 40 mins depending on size. Don't over cook or else it will dry out. You can wrap in bacon but you don't want to many strong flavours competing, I would use the bacon only when I was using white pudding to stuff the chicken and was serving it with gravy (maybe with some diced veg in it as in braised chicken olives).

Whisky cream sauce is good with the haggis stuffed chicken. Saute finely diced onion with a little garlic in a large frying pan, de glaze the pan with a little whisky and then add a carton of whipping cream. Allow to reduce till coating consistency. Adjust the seasoning and add in any juices from the roasting tin. Pour this over each chicken breast.

Really good served with mashed potatoes and clapshot - which is mashed swede (or turnip) and mashed carrot mixed together with a little butter, salt & pepper.

If you want to do roast potatoes then pre boil your potatoes as early as you can for 8mins only (from reaching boil for potatoes cut into thirds). Then drain into a colander and sit the colander over the pan to allow them to dry - the longer the better. Heat veg oil in roasting tin in hot oven until spitting hot. Put roasting tin onto hob on a low flame and then tip the potatoes first back into the saucepan adding a tablespoon of mustard powder. Put lid on the pan and give it a good shake to roughen the edges of the potatoes. This helps to make the potatoes nice and crisp. Then tip into roasting tin and baste each potato with the hot fat and then put back in the oven. Each oven varies - my fan oven will take 30 mins only but some conventional ovens will take an hour. Turn half way through and give them a twist of fresh ground salt & pepper before putting into the serving dish.  

Answer 4

I just slit the chicken breast open and put in some haggis.  Then I wrap round some streaky bacon around to keep it altogether.  I put into a dish, cover with foil and bake it for about 25 mins.  I like this with mashed potatoes as I'm not a fan of roasties but you could do the roasties as you will have the oven on anyway.  I also like dark green cabbage with this dinner but you could have something more posh such as asparagus if you like.

Answer 5

I'd serve with neep mash - Turnip and creamed potatoes chomped together, yummy!!