Chicken Balmoral with Haggis Stuffing

Instructions

1. Get your oven heating to 200°C (400°F). This temperature will cook the chicken through while crisping the bacon beautifully.
2. Using a sharp knife, slice horizontally into the thickest part of each chicken breast to create a deep pocket. Cut about three-quarters of the way through, leaving the edges connected so your stuffing won't escape.
3. Divide the haggis into four equal portions and stuff each chicken pocket with 50g. Press the filling in gently, then secure the opening with two toothpicks to keep everything in place during cooking.
4. Take two bacon slices per chicken breast and wrap them around the stuffed chicken, overlapping slightly to cover the seam completely. The bacon acts as both flavor and insurance against any escaping haggis.
5. Season the bacon-wrapped chicken all over with salt and pepper. Don't be shy — the bacon and haggis are already seasoned, but the chicken itself needs help.
6. Heat the olive oil in an oven-safe skillet over medium-high heat until it shimmers. You want enough heat to get a proper sear on the bacon.
7. Place chicken seam-side down in the hot skillet and sear for 3 minutes, then flip and sear the other side for 2 minutes. You're looking for the bacon to start crisping and turning golden.

   ⏱ 5 min
8. Transfer the skillet directly to the preheated oven and roast until the chicken's internal temperature reaches 74°C (165°F). Check with an instant-read thermometer inserted into the thickest part.

   ⏱ 15 min
9. Remove the chicken to a warm plate and tent with foil to rest. This resting time lets the juices redistribute, ensuring moist, tender meat when you slice.

   ⏱ 10 min
10. Place the same skillet over medium heat and add butter. Once melted and foaming, add the minced shallot and cook for 1 minute until fragrant but not browned.

    ⏱ 1 min
11. Pour in the whisky and let it simmer, stirring occasionally, until reduced by half. The alcohol will cook off, leaving behind the warm, complex flavor of the Scotch.

    ⏱ 2 min
12. Add the cream and continue simmering until the sauce thickens enough to coat the back of a spoon. Taste and season with salt and pepper as needed — the sauce should complement, not compete with, the haggis.

    ⏱ 3 min
13. Remove the toothpicks from the chicken and slice each breast into thick rounds to show off the haggis stuffing. Serve immediately with the warm whisky cream sauce spooned alongside.