1 tablespoon haggis (more to cook for a garnish if desired)
Cornflour dissolved on water
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Preheat the oven to about 180C.
Make a slit in each chicken breast and stuff with approximately one tablespoon of haggis. Wrap tightly in cling and chill for as long as possible. The chilling will help the haggis remain in the chicken during cooking. You may wish to use dampened cocktail sticks to pin the chicken in place, though chilling normally does it for me.
Roast the stuffed chicken for about 20-25 minutes until cooked. Be careful not to over cook it, which will make it go dry.
For the gravy, flambé a good 25ml of whisky per person - in fact, if you like whisky, the more the better. When the flame has gone, add to this the chicken stock and cook through. When cooked through, thicken as for normal gravy. Whilst making the gravy, remove the chicken from the oven and (assuming it is cooked through) keep warm ready for serving.
Serve the chicken with potatoes and vegetables of your choice, with plenty of very tasty gravy!