Balmoral Chicken – Chicken Stuffed with Haggis

An absolute classic Haggis recipe that should always, of course, be made with Grants of Speyside Haggis. It will take you around 45 minutes to create this delicious recipe, that stuffs our delicacy in our highest quality chicken fillets. We’ve also added our Whisky sauce recipe; the perfect accompaniment.


Required ingredients:

150g/5oz chopped haggis

2 chicken fillets

4-6 rashers of streaky bacon

250ml of chicken stock

2tbsp of whisky

100ml of double cream

1tbsp of Dijon mustard

20g butter



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.


For the Whisky Sauce:

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.

Comments 7

  1. We have recently visited Scotland for the second time this year. We ate out a few times and I always chose the Balmoral Chicken. I love this recipe, very easy and delicious!

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