For our Second Food and Whisky blog I decided to go with something more traditionally Scottish and the fact it has Haggis in makes it all the better, Balmoral Chicken is a standard Scottish meal and this recipe is easy to do and is great for a special Sunday Dinner.
Traditionally, A Highland malt is used in the recipe (Given Balmoral is in the Highlands!) but as you will find I like to mix things up a bit and went for a good old Laphroaig 10yo to add to this recipe. I felt the Peat / Smoke element really adds something to the dish, almost an earthy taste that goes great with the Haggis and really brings out something in the chicken.
The recipe I use is below, feel free to try yourself and let me know how it goes.
I thought about pairing this dish with a different dram but felt possibly one would overpower the other so matched the dram in the dish to what I was drinking and think it was a good choice.
The taste of the Laphroaig comes through in the dish itself and then the drink itself felt like part of the dish and went down smoothly and really was a great accompaniment and would like to try a heavily peated dram in the dish to see if it goes further possibly an Octomore, Ardbeg or Caol Ila.
I will be doing a full review of the Laphroaig 10yo on our reviews page, go check it out for more on this.
Balmoral chicken (Serves 4)
Ingredients
4 tablespoons whisky (Your Choice, for this I chose a Laphroaig 10yo)
250g haggis
salt and pepper, to taste
4 skinless chicken breasts
8 rashers smoked streaky bacon
Instructions
Preheat the oven to 160 C.
Grease an ovenproof baking dish.
Mix the whisky and Haggis in a Bowl and add a good bit of Salt and Pepper to season.
Split mixture into 4 parts.
Butterfly the chicken and put in between some film and beat until flat.
Put 2 rashers of bacon neatly with some slight overlap out on a sheet of cling film.
Lay one chicken breast out on top of the 4 rashers of bacon. Place the haggis at the edge of the chicken.
Roll up to form a parcel using the cling film to help you. Make sure the haggis hidden and the bacon neat.
Once rolled into a tight parcel, secure with string and remove from the cling film and put on the baking dish.
Cover with tin foil the do the same for the other 3 Breasts.
Bake in the oven for 25-30 minutes, remove the tin foil for an additional 5 minutes.
Once the bacon is nicely browned, remove from the oven and allow to rest for a few minutes.
Serve hot with whatever Veg you like, for this one I served with Baby Ayrshire Tatties with a garlic and herb butter.
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