This Hairy Bikers Balmoral chicken recipe wraps tender chicken breasts with crumbled haggis, streaky bacon, and a creamy Scotch whisky sauce. It is the perfect main course for Burns Night or any special occasion. Ready in just 45 minutes and serves 4.
I love making this for Burns Night every January. The whisky sauce alone makes it worth the effort, and guests always ask for seconds.
Balmoral Chicken Ingredients
For the Chicken:
- 4 skinless, boneless chicken breasts
- 130g haggis, cooked and crumbled
- 8 rashers streaky bacon
- 1 tbsp vegetable oil
- 20g butter
- Salt and black pepper
For the Whisky Sauce:
- 2 tbsp butter
- 1 finely diced shallot
- 2 tbsp Scotch whisky
- 125ml chicken stock
- 75ml double cream
- 1 tsp Dijon mustard
- Pinch of salt and white pepper
How to Make Balmoral Chicken
- Prepare the chicken: Preheat your oven to 180°C (160°C fan). Lay each chicken breast flat and use a sharp knife to cut a pocket into the side, being careful not to cut all the way through.
- Stuff with haggis: Divide the crumbled haggis into four equal portions. Gently stuff the haggis into the pocket of each chicken breast.
- Wrap in bacon: Take two rashers of streaky bacon for each breast. Wrap the bacon around the stuffed chicken so the haggis is sealed inside. Use a toothpick to secure it if needed.
- Sear the chicken: Heat the vegetable oil and 20g of butter in a large oven-safe frying pan over medium-high heat. Sear the bacon-wrapped chicken on all sides until the bacon is golden and crispy, about 4 to 5 minutes per side.
- Bake: Transfer the pan to the oven. Bake for 18 to 20 minutes until the chicken is cooked through and the juices run clear.
- Start the sauce: While the chicken bakes, melt 2 tablespoons of butter in a small saucepan over medium heat. Add the finely diced shallot and cook until soft.
- Add whisky and stock: Increase the heat and pour in the Scotch whisky. Cook for one minute, scraping up any browned bits. Add the chicken stock and let it reduce by about half.
- Finish the sauce: Lower the heat and stir in the double cream and Dijon mustard. Whisk until smooth and season with salt and white pepper. Let it thicken gently for a few minutes.
- Serve: Rest the chicken for a few minutes, then slice each breast on an angle. Drizzle with the warm whisky sauce.
What Is the Secret to Perfect Balmoral Chicken?
- Do not overstuff: Use just enough haggis to fill the pocket without bulging. Overstuffing makes the bacon hard to wrap and the haggis can leak out during cooking.
- Rest before slicing: Let the chicken rest for 5 minutes after baking. This allows the juices to redistribute so the meat stays moist when you cut into it.
- Use a good whisky: The whisky is the star of the sauce, so pick one you would drink. A decent single malt or blended Scotch gives a deep, smoky finish that cheaper bottles cannot match.
- Watch the sauce heat: Keep the heat low once you add the cream. Whisky can burn quickly if the pan is too hot, which turns the sauce bitter. If you enjoy bacon-wrapped recipes, try the Hairy Bikers Stuffed Pork Tenderloin for a similar technique with pork.
What Should You Serve on the Side?
Balmoral chicken is traditionally served with neeps and tatties, which is mashed swede and mashed potatoes. The creamy whisky sauce pairs well with simple sides that soak it up.
Roasted root vegetables, steamed tenderstem broccoli, or buttered green beans all work well alongside. For a full Scottish supper, add a bowl of Hairy Bikers Scotch Broth to start.
Does This Reheat Well?
Store leftover chicken and sauce separately in airtight containers in the fridge for up to 2 days. Reheat the chicken gently in a low oven and warm the sauce on the hob.
Freezing is not recommended. The cream sauce splits when thawed and the bacon loses its crispness.
Nutrition Facts
- Serving Size: 1 serving
- Calories: 510 kcal
- Total Fat: 32g
- Saturated Fat: 14g
- Cholesterol: 120mg
- Sodium: 650mg
- Total Carbohydrate: 15g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 40g
Frequently Asked Questions
What is haggis? Haggis is a traditional Scottish dish made from minced sheep offal, oatmeal, onion, and spices, cooked inside a casing. It has a rich, savoury, nutty flavour.
Can I make Balmoral chicken without whisky? Yes, swap the whisky sauce for a peppercorn sauce using the same stock and cream base with crushed black peppercorns. You could also use brandy or white wine instead.
How do I know the chicken is cooked through? Use a meat thermometer and check it reaches 74°C (165°F) at the thickest point. If the juices run clear when pierced with a skewer, it is done.
How does this compare to other Balmoral chicken recipes? Most Balmoral chicken recipes use the same core method of haggis-stuffed chicken wrapped in bacon. This version adds a creamy whisky and Dijon mustard sauce, which gives it a richer finish than a simple peppercorn sauce.
Can I prepare Balmoral chicken in advance? You can stuff and wrap the chicken up to 24 hours ahead and keep it covered in the fridge. Make the sauce fresh when you are ready to serve, as it only takes 10 minutes.
Try More Recipes:
- Hairy Bikers Chicken Chasseur Recipe
- Hairy Bikers Chicken Supreme Recipe
- Hairy Bikers Coronation Chicken Recipe
Hairy Bikers Balmoral Chicken Recipe
Description
This Balmoral chicken recipe stuffs tender chicken breasts with haggis, wraps them in streaky bacon, and serves them with a creamy whisky sauce. Ready in 45 minutes.
Ingredients
For the Chicken:
For the Whisky Sauce:
Instructions
- Preheat oven to 180°C (160°C fan). Cut a pocket into each chicken breast and stuff with crumbled haggis.
- Wrap each chicken breast in two rashers of bacon and secure with a toothpick if needed.
- Sear the chicken in an oven-safe pan with oil and butter until the bacon is crispy.
- Transfer the pan to the oven and bake for 18-20 minutes, or until cooked through.
- Meanwhile, make the sauce: Sauté shallots in butter, then add whisky, stock, cream, and mustard. Cook until thickened.
- Let the chicken rest, then slice and serve with a drizzle of the warm whisky sauce.
