Balmoral chicken is a Scottish showstopper: a chicken breast stuffed with haggis, wrapped in smoky bacon, and finished with a whisky sauce. The Hairy Bikers cooked their own version on the Go West series, and this is my tested take, ready in about an hour.
They never printed the full recipe, though they did publish a skirlie-stuffed chicken in Ultimate Comfort Food, which uses the same Scottish stuffing thinking. So I built this from that spirit, keeping the haggis, bacon, and a cream, peppercorn and whisky sauce they served alongside theirs.
The one step that makes or breaks it is wrapping the bacon tightly and searing it before baking. That seal keeps the haggis inside, so you get a clean slice of peppery, oaty stuffing against juicy chicken. It also crisps the bacon, which adds the smoky, salty edge that makes every bite sing.
Hairy Bikers Balmoral Chicken
Description
Each chicken breast gets a pocket cut into it, stuffed with crumbled haggis, then wrapped snugly in streaky bacon and secured. The parcels are seared until the bacon crisps, baked through in the oven, then served with a whisky, peppercorn and cream sauce built in the same pan.
Ingredients
For the chicken
For the whisky sauce
Instructions
- Stuff the chicken: Cut a deep pocket into the side of each chicken breast, taking care not to slice all the way through. Crumble the haggis, then pack a quarter firmly into each pocket.
- Wrap in bacon: Lay 2 rashers of streaky bacon per breast, overlapping, then wrap them around so the haggis is sealed inside. Secure the ends with a cocktail stick.
- Sear the parcels: Preheat the oven to 180°C, Fan 160°C, Gas 4. Heat the oil and butter in an ovenproof pan, then sear the wrapped breasts for about 2 minutes each side until the bacon is golden.
- Bake through: Transfer the pan to the oven and bake for 25 to 30 minutes, until the chicken is cooked through and the juices run clear. Lift onto a plate and rest for 5 minutes.
- Make the sauce: In the same pan, soften the shallot in butter, then pour in the whisky and let it bubble down. Add the stock and reduce, then stir in the cream, mustard, and peppercorns and simmer until it coats the back of a spoon.
- Serve: Remove the cocktail sticks and slice each breast to show the haggis middle. Spoon the whisky sauce over and serve.
FAQs
What is haggis, and can I buy it ready-made?
Haggis is a Scottish dish of minced lamb offal, oatmeal, onion, and warming spices, with a rich, peppery, nutty taste. It comes ready-cooked in most shops, so you only need to warm it through inside the chicken.
Crumble it, then pack it firmly into the pocket so the breast holds a good amount. If haggis is hard to find, a vegetarian haggis works just as well and keeps the same peppery, oaty flavour.
Which bacon should I use, and how do I keep it wrapped?
Streaky bacon is the one to use here, since its fat wraps and clings around the breast far better than back bacon. You want two rashers per breast, overlapping so the haggis is fully sealed in.
Secure the ends with a cocktail stick, then sear the parcel before it bakes. That quick fry crisps the bacon and stops it unravelling in the oven, while adding a lovely smoky edge.
How do I make the whisky sauce?
The whisky sauce is the star, so use a Scotch you would happily drink rather than the cheapest bottle. Soften a shallot in butter, add the whisky and let it bubble down, then pour in stock and cream.
A spoon of wholegrain mustard and some crushed peppercorns give it that warm, peppery kick the Hairy Bikers used. Keep the heat low once the cream goes in, since a fierce pan can turn the sauce bitter.
What should I serve with balmoral chicken?
Neeps and tatties are the classic partners, which is mashed swede and mashed potato with plenty of butter. Both soak up the whisky sauce and balance the rich, salty bacon beautifully.
For something greener, steamed tenderstem broccoli or buttered cabbage keeps the plate fresh. A pile of dauphinoise potatoes also turns it into a proper celebration dinner.
Can I make it ahead, and does it freeze?
Yes, you can stuff and wrap the chicken up to a day ahead, then keep it covered in the fridge until you cook. Make the sauce fresh on the day, since it only takes about ten minutes.
Freezing is not ideal, because the cream sauce can split and the bacon loses its crispness. For more comfort food, the chicken and mushroom pie, tarragon chicken, and chicken chasseur are all worth a try.
