Scottish Highland Chicken With Whisky And Cream Recipes

BALMORAL CHICKEN (RECIPE WITH HAGGIS)

Steps:

• Make a slit into the side of each chicken breast, taking care not to go through the other side.
• Stuff with one third of the haggis and close the breast over the filling.
• Repeat with the next two breasts. You can use a toothpick to secure any loose ends, if you need to.
• Heat a cast iron or non-stick pan to medium high heat. Add the oil or butter, then carefully place the wrapped chicken breasts onto the pan. Be sure the pan is hot enough so searing for a couple of minutes will brown the bacon.
• Turn the chicken breasts over and cook on the other side for 2 to 3 minutes, then place the pan into the preheated oven. If your pan isn't oven-safe, place the breasts into an glass or other baking dish to bake. Bake for approximately 35 minutes (internal temperature should be 165 F (74 C).
• Remove the chicken from the oven when ready, and allow to rest for 5 minutes.
• Cut into slices, crosswise.
• Once sliced, divide the three breasts onto four plates, add mashed potatoes and a green vegetable, such as peas, green beans or Brussels sprouts.
• Finally, pour the whisky sauce over the Balmoral chicken.

CHICKEN STOVIES - TRADITIONAL SCOTTISH RECIPE

Steps:

• Cut chicken into serving pieces.
• Slice potatoes in medium thick rounds.
• Melt 1 heaped tablespoons.
• of butter in a skillet or saucepan.
• Brown chicken joints lightly on both sides and then remove them.
• Grease an ovenproof casserole dish and put in layers as follows: sliced potatoes, whole shallots or sliced onions (all well-seasoned), chicken.
• Dot each layer with little knobs of butter.
• Repeat layers until all ingredients are used, ending with a layer of potatoes.
• Pour stock over the potatoes, shallots and chicken.
• Cover with buttered greaseproof paper, then with lid.
• Cook in oven at 275F/135C for about 2½ hours.
• Add a little hot stock or water after about an hour or so, if liquid dries up too much.
• Sprinkle generously with chopped parsley 5 minutes before serving.