Chicken balmoral with whisky sauce is a Scottish classic made with tender chicken breasts stuffed with haggis and served with a rich whisky cream sauce. It's perfect for your Burns supper instead of traditional haggis, neeps, and tatties, or a special dinner!
You have the choice of 2 whisky sauces: whisky sauce(Thermomix) or quick and easy whisky cream sauce.
Tips
- If you have leftover haggis and whisky sauce, how about making some haggis balls…they are so good!!
- This chicken balmoral with whisky sauce recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Yes - you can stuff the chicken breasts and place them in the fridge for up to 24 hours before cooking. The whisky sauce can also be made ahead and gently reheated before serving.
Chicken Balmoral pairs well with traditional Scottish sides like mashed potatoes, neeps and tatties (turnips and potatoes), or buttered peas. You can also serve it with roasted vegetables or creamy polenta for a modern twist.
Haggis is a savoury pudding traditionally made from sheep's offal (heart, liver and lungs), minced with oatmeal, onions, suet, seasonings and spices and boiled while encased in the sheep's stomach. However, artificial casing is now often used instead.
Normally sheep offal is used to make haggis, however, there are many variations using pork, lamb and beef offal. You can now buy gluten-free, vegetarian and vegan haggis.
In 1801, five years after the death of Robert Burns, some of his friends got together to celebrate his life on his birthday and decided that the meal should be haggis, in honour of one of his most famous poems "Address to a Haggis".
In Scotland tourists are told that a haggis is a real animal...that it has two short legs on one side and two longer legs on the other to make it easier to run around the hills!!
Other recipes you might also like to try
Click here for all chicken and turkey dishes, and here for side dishes.
Recent New Recipes
Category Spotlight...
SOUPS
There's nothing better than a bowl of hearty warming soup during the cold autumn and winter months. You'll find a delicious selection of chunky and smooth, full of flavour soups here!!
How to make this Chicken Balmoral with Whisky Sauce
Ingredients
- 4 chicken breasts, boneless and skinless
- 130g haggis, sliced or broken into small chunks
- 8 rashers unsmoked back bacon or 12 rashers unsmoked streaky bacon
- 2 tbsp olive oil
- 20g butter
- whisky sauce(Thermomix) or quick and easy whisky cream sauce
Instructions
- Preheat oven to 200C/180C fan/gas 6.
- Slice down the side of each chicken breast, making a pocket.
- Place the haggis chunks into the pocket of each chicken breast.
- Wrap each breast in bacon and secure with a toothpick if necessary.
- Heat the oil and butter in a non-stick frying pan over a medium to high heat. Sear the bacon wrapped around the chicken breasts for 2 minutes on each side.
- Place the bacon-wrapped chicken breasts on a baking tray and transfer to the oven for 35 to 40 minutes or until cooked through and piping hot.
- Serve either with whisky sauce(Thermomix) or quick and easy whisky cream sauce, and a selection of vegetables and/or mashed potatoes.
Recipe Collection Spotlight...
7 TASTY STEWS FOR AUTUMN
Stews are hearty, comforting and warming with autumn being the perfect time to start making them! Dive into the warmth of home-cooked goodness and discover your new favourite comfort food from one of the 7 recipes I've selected here:
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
Chicken Balmoral with Whisky Sauce
Ingredients
- 4 chicken breasts boneless and skinless
- 130 g (4.6 oz) haggis sliced or broken into small chunks
- 8 rashers unsmoked back bacon or 12 rashers unsmoked streaky bacon
- 2 tbsp olive oil
- 20 g (0.7 oz) butter
- whisky sauce(Thermomix) or quick and easy whisky cream sauce
Instructions
- Preheat oven to 200C/180C fan/gas 6.
- Slice down the side of each chicken breast, making a pocket.
- Place the haggis chunks into the pocket of each chicken breast.
- Wrap each breast in bacon and secure with a toothpick if necessary.
- Heat the oil and butter in a non-stick frying pan over a medium to high heat. Sear the bacon wrapped around the chicken breasts for 2 minutes on each side.
- Place the bacon-wrapped chicken breasts on a baking tray and transfer to the oven for 35 to 40 minutes or until cooked through and piping hot.
- Serve either with whisky sauce(Thermomix) or quick and easy whisky cream sauce, and a selection of vegetables and/or mashed potatoes.
Notes
- If you have leftover haggis and whisky sauce, how about making some haggis balls…they are so good!!
- This chicken balmoral with whisky sauce recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Margaret Nicoll says
Made whisky sauce tonight with my haggis neeps and tatties was delicious.Will make it again.
Thank you David and Deborah x
David says
Excellent...and good to know it turns out well without using a Thermomix too! x