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.
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.
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.