Balmoral Chicken with A Whisky Sauce

We have a marvellous butcher down at the Glamis Centre and WW likes his Lorne sausage from there. So last time I was there I saw these wrapped chicken pieces. They are called Balmoral Chicken and, of course, are Scottish in origin.

Basically it’s a chicken breast sliced lengthways to make a pocket. Then you hand roll some fresh haggis into a sausage shape and stuff it inside the pocket and cover the edge with the flaps of chicken. Wrap the breasts in back bacon – depending on the size of the breast three slices per breast should be ample. Brush with butter and season. I used a sprinkling of salt then a spice mix from Kania called Puszta.

Raw Balmoral Chicken

This is definitely a one wrapped Balmoral per serve. The ones I bought from the butcher were large so any leftover meat can be sliced when cold and used for sandwiches.

Now wrap the chicken in foil and bake in a pre-heated oven at 200°C for about 35mins. After 20mins, open the foil parcels so the bacon can crisp up.

I think it may be traditional to serve this with clapshot which is potatoes with turnip mashed with butter, seasoned and garnished with chopped chives.

However I boiled some baby potatoes and some carrot and steamed some new beans. I also had two filled mushrooms that I put into the oven for 15mins on the same baking tray as the chicken after the foil came off. A little butter on the filling keeps it soft until the breadcrumbs turn brown.

Vegetables ready to cook

Instead of making gravy, I decided on a whisky sauce with some chicken stock and double cream. Adding a good dollop of Dijon mustard to the sauce adds to its flavour immensely.


So this is the Whisky Sauce:
250ml chicken stock
2 tbsp whisky
100ml double cream
1 tbsp Dijon mustard
Knob of butter

Mix the stock and whisky in a pan and bring to the boil. Reduce the mixture by half and add the mustard and cream. Keep stirring. Add the butter which will thicken the sauce. I must tell you that the only whisky I had in the house was a Glenmorangie, hahaha. But we won’t tell anyone.

You could also make a white sauce with mustard and a hefty slug of white wine. Keep the chicken stock though, the flavour is good.

Pour the sauce over the chicken and mushrooms; add a dollop of butter to the cooked vegetables and serve it all up with a garnish of parsley.

Balmoral Chicken served


9 responses to “Balmoral Chicken with A Whisky Sauce

  1. Looks absolutely amazing, V – my OH would definitely love this!

    • Talk about very filling though! Even WW was filled up to the gills. I am only just getting back into blogging now that winter is almost over (I say that but there’s a heavy frost this morning!)

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  4. Looks Great! thanks for the recipe, i will make it tonight!:)

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  6. Vivien-Ann Dempsey

    Made this for Dinner tonight but had to adapt it a bit for my son who doesn’t like haggis so I used skinned sausage for his and there were clean plates all round.

    • Fair enough. When I discovered haggis in Scotland, I fell for the texture and the wonderful peppery flavour. But sausage is also fine. Anything would do as a filling anyway. Glad you and your family enjoyed it. 🙂

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