Chicken Balmoral and Peppercorn Sauce
20 minsCooking Time
What you'll need
4 Chicken Breasts, Boneless & Skinless
130g Haggis (slices or bung)
4 Rashers of Dry-Cure Bacon
30ml Olive Oil
2 - 3 tbsp Peppercorns
1 Shallot, diced
100ml Beef Stock
60ml Double Cream
Putting it all together
Preheat Oven to 180 degrees.
Slice down the side of each chicken breast, making a pocket.
Slice the haggis in to small chunks and squidge in to 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.