We’re celebrating Burns night with an original Steve Kelleher-Brown Recipe for delicious “Tartan Chicken”. It’s so good we thought we should share it, and while we’re here celebrating our Scottish friends, have I mentioned that Debtsolv can manage your Trust Deed needs? If you’re looking for an IVA or Trust Deed Software solution, get in touch, and whether you are or you aren’t… let us know if you enjoy the meal!
Recipe for Tartan Chicken (also known as Balmoral Chicken)
You will need:
4 Chicken Breasts
1 medium sized Haggis (freshly trapped, boneless)
12 rashers of smoked streaky bacon
50ml Drambuie whisky liqueur.
Oil or butter for frying
Orange zest
Turn the oven on (180 degrees for a standard fan oven)
Slice into the centre of each chicken breast to make a deep long pocket
Remove the fur and giblets from the haggis
Chop the haggis into small pieces and gently fry it in a little oil/butter
Once the haggis has softened and combines, add the Drambuie and mix in
Flambe off the alcohol (be careful not to set your kitchen alight)
While the mixture is still hot, stuff the chicken breasts with the haggis mixture
Wrap each breast with rashers of streaky bacon to seal the haggis inside
Gently fry the bacon-covered breast (use the overlapped side first)
Once the chicken breasts have been seared, place them in the oven for 30-40 mins depending on the size Of the breasts (the juices should run clear when pricked)
Keep the liquid in the pan for the sauce.
When the chicken is cooked, slice the breasts to reveal the haggis and serve on a bed of vegetables (neeps and tatties or whatever you prefer)
Grate some orange zest over the top .. just to be pretentious.
Serve with a good scotch, Dalwhinnie or Auchentoshan will work perfectly.
For the Whisky Cream Sauce
You will need:
4 Shallots
200ml double cream
2 cloves of garlic
50g butter
75ml scotch whisky
Sprig of rosemary
Teaspoon black pepper (freshly ground)
Salt to taste
Chop the shallots finely
Crush and mince the garlic
Fry them in the butter gently .. i.e. don’t brown them
Add the double cream, rosemary and juices from the chicken
Stir to combine the ingredients
Stir in the black pepper and 50ml of the whisky
Gently simmer for 5 minutes
Add more whisky if needed.
Drink the remaining whisky, it’s rude not to.
Sláinte Mhath!
