AGA Balmoral Chicken with Whisky Cream Sauce
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Serves: 6
- 6 rashers back bacon
- 6 large chicken thighs, boneless and skinless
- Salt
- Freshly ground black pepper
- 250g cooked haggis
- 2 tbsp chopped parsley
- 25g butter
- 1 shallot, finely diced
- 75ml whisky
- 200ml double cream
- 100ml chicken stock
- Salt
- Freshly ground black pepper
Preparation Time: 15 minutes. Cooking Time: 30 minutes.
- First assemble the chicken; lay the bacon rashers on a chopping board and gently stretch it with a palette knife. Unroll the chicken thighs and place them on top of the bacon and season lightly. If using chicken breasts cut a pocket for the filling.
- Place a couple of spoonfuls of haggis into the centre of each chicken thigh and roll up the chicken and bacon. Secure with a cocktail stick. Place the stuffed thighs into a gratin dish, arranging them close together.
- Place in the oven CAST IRON OVEN: on 4th shelf of the roasting oven or oven on R8. FAN OVEN: preheated to R6/200oC/400oF Cook for 20 - 25 minutes until browned and cooked through. A temperature probe should reach 75oC.
- To make the sauce, melt the butter in a small saucepan on the simmering plate, hotplate on simmering setting or induction on medium. Add the shallot and fry gently until soft, keep stirring to avoid colouring the shallot.
- Pour in the whisky and boil vigorously for a couple of minutes to burn off the alcohol and just leave the whisky taste. You can also flambe the whisky; using a long lighter or match carefully set light to the contents of the pan.
- Stir in the cream and stock and cook gently until thickened a little. Season to taste with salt and pepper and keep warm.
- To serve, slice each chicken thigh into 3 or 4 pieces and pour over a little of the sauce.
- Serve with some creamy mashed potato, roasted root vegetables and some steamed kale.
