Ingredients
150g/5oz chopped haggis, 2 chicken breasts, 4-6 rashers of streaky bacon, whisky sauce.
Method
Pre-heat the oven to
200’C (400’F and Gas6).
Use a knife to cut a
slit along the side of each chicken breast. Do not cut all the way along, leave
about 1-2cm at the ends.
Slot haggis into the
chicken breasts.
Wrap the chicken in 2
or 3 slices of bacon.
Bake in the oven for
25-30 minutes until the chicken is cooked through. Optional: cover the chicken
breasts in foil for extra moisture.
Serve with vegetables
and pour whisky sauce over top.
This dish can also be
made with black pudding.
Whisky sauce ingredients
250ml of chicken
stock, 2tbsp of whisky, 100ml of double cream, 1tbsp of Dijon mustard, 20g
butter.
Preparation
Mix chicken stock and
whisky in a pan, bringing to the boil and reducing the volume by half.
Add the mustard and
cream, continue to stir.
Add butter, this will
thicken the sauce. Ready to serve.
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