Hairy Bikers Balmoral Chicken Recipe​

This rich Hairy Bikers Balmoral Chicken is made with skinless chicken breasts, haggis, streaky bacon, and a creamy whisky sauce. The result is a savory and impressive dish with layers of flavor and a tender texture, making it a perfect main course for a special occasion or a festive Burns Night supper. This recipe serves four and is ideal for a hearty dinner party.

Hairy Bikers 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 Hairy Bikers Balmoral Chicken

1. Prepare the chicken: Preheat your oven to 180°C (160°C fan). Lay each chicken breast flat on a chopping board and use a sharp knife to carefully cut a pocket into the side of each one, being careful not to cut all the way through.
2. Stuff the chicken: Divide the crumbled haggis into four equal portions. Gently stuff the haggis into the pocket of each chicken breast.
3. Wrap the chicken: Take two rashers of streaky bacon for each chicken breast. Wrap the bacon around the stuffed chicken, ensuring the haggis is sealed inside. You can use a toothpick to secure the bacon if needed.
4. Sear the chicken: Heat the vegetable oil and 20g of butter in a large, oven-safe frying pan over medium-high heat. Carefully place the bacon-wrapped chicken breasts into the hot pan and sear on all sides until the bacon is golden brown and crispy. This should take about 4-5 minutes per side.
5. Finish in the oven: Once seared, transfer the pan to the preheated oven. Bake for 18-20 minutes, or until the chicken is cooked through and the juices run clear.
6. Make the sauce: While the chicken is in the oven, start the whisky sauce. In a small saucepan, melt 2 tablespoons of butter over medium heat. Add the finely diced shallot and cook until soft and translucent.
7. Deglaze and reduce: Increase the heat and add the Scotch whisky to the pan. Cook for a minute, stirring to scrape up any browned bits from the bottom. Pour in the chicken stock and let it bubble and reduce by about half.
8. Thicken the sauce: Lower the heat to a gentle simmer. Stir in the double cream and Dijon mustard. Whisk until the sauce is smooth and creamy. Season with a pinch of salt and white pepper to taste. Let the sauce gently thicken for a few minutes.
9. Serve: Remove the chicken from the oven and let it rest for a few minutes. Slice each breast on an angle and serve with a generous amount of the warm whisky sauce drizzled over the top.

Recipe Tips

• Don’t overstuff: Be careful not to stuff too much haggis into the chicken, as it can be difficult to wrap and may break apart during cooking.
• Rest the chicken: Allow the chicken to rest for a few minutes after it comes out of the oven. This helps the juices redistribute, ensuring the meat stays moist and tender.
• Use good quality whisky: The whisky is the star of the sauce, so use a good quality one that you would enjoy drinking. It adds a deep, smoky flavor that cheap whiskies can’t replicate.
• Prevent burning: Keep a close eye on the sauce while it’s reducing. The high sugar content in some whiskies can cause it to burn quickly if the heat is too high.

What To Serve Balmoral Chicken

Balmoral Chicken is traditionally served with “neeps and tatties”—a classic Scottish side dish of mashed swede (rutabaga) and mashed potatoes. It is also excellent with other vegetables that can soak up the delicious sauce, such as roasted root vegetables, steamed green beans, or tenderstem broccoli.

How To Store Balmoral Chicken Leftovers

• Refrigerate: Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 2 days. The chicken can be reheated gently in the microwave or a low-temperature oven. The sauce can be rewarmed on the stovetop.
• Freeze: It is not recommended to freeze the cooked chicken or sauce, as the texture can change significantly upon thawing.

Hairy Bikers Balmoral Chicken 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 sheep’s pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, and spices, all cooked inside an animal stomach or a synthetic casing. It has a rich, savory, and nutty flavor.
• Can I make this recipe without whisky? Yes, you can. You can make a peppercorn sauce instead of the whisky sauce. To do this, simply omit the whisky and shallot and use the same amount of chicken stock and cream, adding crushed black peppercorns to taste.
• How do I know the chicken is cooked through? The best way to check is to use a meat thermometer. The internal temperature of the chicken should reach 74°C (165°F). If you don’t have a thermometer, pierce the thickest part of the chicken with a skewer; the juices should run clear, not pink.

Try More Recipes:

• Hairy Bikers​ Corned Beef Hash Recipe
• Hairy Bikers​ Beef Brisket Recipe
• Hairy Bikers Stuffed Pork Tenderloin​ Recipe

Hairy Bikers Balmoral Chicken Recipe​

Author: Alex Saidani Courses:Hairy Bikers Main Courses

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: minutesTotal time: 45 minutesCooking Temp: CServings:4 servingsEstimated Cost: $Calories:510 kcal Best Season:Summer

Description

Hairy Bikers Balmoral Chicken is a classic Scottish dish featuring a tender chicken breast stuffed with savory haggis, wrapped in crispy bacon, and finished with a rich and creamy whisky sauce. The dish combines a variety of textures and flavors for an elegant and comforting main course.

Ingredients

For the Chicken:

• 4 skinless, boneless chicken breasts
  
  
  
• 130g haggis, cooked and crumbled
  
  
  
• 8 rashers streaky bacon

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

Instructions

1. Preheat oven to 180°C (160°C fan). Cut a pocket into each chicken breast and stuff with crumbled haggis.
   
   
   
2. Wrap each chicken breast in two rashers of bacon and secure with a toothpick if needed.
   
3. Sear the chicken in an oven-safe pan with oil and butter until the bacon is crispy.
   
4. Transfer the pan to the oven and bake for 18-20 minutes, or until cooked through.
   
5. Meanwhile, make the sauce: Sauté shallots in butter, then add whisky, stock, cream, and mustard. Cook until thickened.
   
6. Let the chicken rest, then slice and serve with a drizzle of the warm whisky sauce.