Balmoral Chicken with Clapshot and Whisky Sauce

2014-02-01 18.05.54

I was wondering what to do with the Haggis left over from the Burns Night we had on 25th January and remembered a meal my son Gary served to us a few years back, Balmoral Chicken. So I searched the internet and my recipe books and taking bits from here and there came up with this recipe. I am going to cook it tomorrow and will post some photos  if it comes out OK.

It came out great and will definitely make it again.   However it was too much for the two of us so it looks like tomorrow’s dinner is sorted!

So here is what I did for Christine and myself:


For the Chicken

  • 4 – 6 Large Chicken Thigh Fillets
  • 100g of Haggis
  • 6 – 8 Rashers of back bacon
  • 10g melted butter
  • Salt & Pepper to taste

For Clapshot

  • 250g Potatoes, peeled and chopped
  • 250g Turnip (Swede here  in England), peeled and chopped
  • 50g of Butter
  • Salt & Pepper to taste

For Whisky Sauce

  • 250ml Chicken Stock (can be made with a stock cube)
  • 2Tbsp of Whisky (note no ‘e’)
  • 100ml Double Cream
  • 1Tbsp Dijon Mustard
  • 20g Butter


For Chicken

  1. Open the thigh meat and place a roll of haggis along the centre of the fillets, enough to fill but allow enough meat to fold over and cover the haggis.
  2. Wrap the chicken ‘rolls’ with back bacon rashers covering as much of the chicken as possible.
  3. Brush each chicken assembly with melted butter and season with salt and pepper.
  4. Wrap each in tin foil and bake in the oven at 200 C for 30mins. After 20 mins open the parcels so that the bacon can get crisp.

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For the Clapshot

  1. Boil the potatoes and the turnips for about 20 mins in separate pots until soft and fully cooked.
  2. Drain and return both to one of the pots and mash them together thoroughly.
  3. Add the butter and seasoning to taste. if you like you might want to add more butter but this is entirely your choice.
  4. Fluff the mixture up with a fork.
  5. Serve hot with the Chicken.

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For the Whisky Sauce

  1. Mix the chicken stock and whisky together in a pan and bring to the boil.
  2. Reduce the volume to about half.
  3. Add the mustard and cream stirring continuously.
  4. Add the butter so that it melts completely and thickens the sauce.
  5. Serve over the chicken.

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