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Chicken Balmoral and Peppercorn Sauce

Chicken stuffed with haggis, wrapped in dry cure bacon, complemented with a peppercorn sauce.

Follow our Chicken Balmoral recipe to create this Scottish classic at home!

Prep time: 20 mins

Cooking time: 40

Serves: 4

ingredients

4 chicken breasts, boneless & skinless

130g Simon Howie haggis (slices or bung)

4 rashers of Simon Howie dry cure bacon

30ml olive oil

20g butter

 

Peppercorn Sauce

2 – 3 tbsp peppercorns

60g butter

1 shallot, diced

100ml brandy

100ml beef stock

60ml double cream

Method

Preheat oven to 180 degrees.

Slice down the side of each chicken breast, making a pocket.

Slice the haggis in o small chunks and squidge into the chicken pocket.

Wrap each breast in a rasher of bacon and secure with a toothpick if necessary.

Heat the oil and butter in a non-stick frying pan, sear the bacon wrapped around the chicken breasts – 2 mins on each side.

Place on an oven proof dish and transfer to the oven for 35-40 minutes or until cooked through & piping hot.

Serve with the peppercorn sauce and a selection of vegetables and/ or mash potato.

 

To make the peppercorn sauce:

Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.

Melt the butter in a saucepan over a medium heat. Add the shallots and saute until soft. Approx. 3 mins.

Add the brandy and boil for 3 minutes (take care when adding the brandy as the liquid may ignite. This burns off the alcohol in the brandy).

Add the beef stock and boil for another 3 minutes.

Finally, add the cream and reduce the heat to medium. Heat through, but don’t allow the peppercorn sauce to boil. Once the sauce is at your desired thickness, test for seasoning. Add salt if necessary.

Simon Howie

Chicken Balmoral and Peppercorn Sauce

Chicken stuffed with haggis, wrapped in dry cure bacon, complemented with a peppercorn sauce.

Follow our Chicken Balmoral recipe to create this Scottish classic at home!

Prep time: 20 mins

Cooking time: 40 mins

Serves: 4

Chicken Balmoral and Peppercorn Sauce

ingredients

4 chicken breasts, boneless & skinless

130g Simon Howie haggis (slices or bung)

4 rashers of Simon Howie dry cure bacon

30ml olive oil

20g butter

 

Peppercorn Sauce

2 – 3 tbsp peppercorns

60g butter

1 shallot, diced

100ml brandy

100ml beef stock

60ml double cream

Method

Preheat oven to 180 degrees.

Slice down the side of each chicken breast, making a pocket.

Slice the haggis in o small chunks and squidge into the chicken pocket.

Wrap each breast in a rasher of bacon and secure with a toothpick if necessary.

Heat the oil and butter in a non-stick frying pan, sear the bacon wrapped around the chicken breasts – 2 mins on each side.

Place on an oven proof dish and transfer to the oven for 35-40 minutes or until cooked through & piping hot.

Serve with the peppercorn sauce and a selection of vegetables and/ or mash potato.

 

To make the peppercorn sauce:

Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.

Melt the butter in a saucepan over a medium heat. Add the shallots and saute until soft. Approx. 3 mins.

Add the brandy and boil for 3 minutes (take care when adding the brandy as the liquid may ignite. This burns off the alcohol in the brandy).

Add the beef stock and boil for another 3 minutes.

Finally, add the cream and reduce the heat to medium. Heat through, but don’t allow the peppercorn sauce to boil. Once the sauce is at your desired thickness, test for seasoning. Add salt if necessary.

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