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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Breast Of Chicken Stuffed With Haggis In A Whisky Cream Sauce Recipe

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This recipe for Breast Of Chicken Stuffed With Haggis In A Whisky Cream Sauce is from Pike Road Church--Celebrations!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 breast of chicken boned
2 oz. haggis (preferably McSweens)*
Shot of Jim Bean whisky
3 fl. oz. double cream
6 fl. oz. brown stock seasoning
Directions:
Directions:
Flatten breast skin side down and season. Put haggis in centre of chicken breast, fold edges in to enclose haggis completely with chicken. Wrap tightly in cling film so it resembles a fat sausage and chill for 2-3 hours. Remove cling film, brush with melted butter and cook on gas mark 7 for 30 minutes, turning periodically. Put cream and whisky in saucepan, bring to boil and simmer till half original quantity. Add stock, bring back to boil and season. If sauce is too thin, add a little cornflour but ensure it’s cooked out. Pour sauce on plate, slice chicken and arrange on top of sauce. Can be served on traditional neeps and tatties* or any combination of potatoes and veg you prefer. *If you can’t find haggis, a ground sausage should work. Look for ones flavored with sage. Brown and drain it before using.
*Neeps and Tatties are mashed turnips and potatoes, Yummy!

 

 

 

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