Balmoral chicken


For a taste of Scotland try this Balmoral chicken recipe complete with haggis, courtesy of Delicious Magazine. And for the best Balmoral chicken head to Kingsknowes Hotel in Galashiels, an imposing Scottish baronial mansion, built in 1869 for the local textile mill owner, Adam Lees Cochrane.


  • 4 free-range large skin-on chicken breasts
  • 100g haggis
  • 1 tsp freshly picked thyme leaves
  • Knob of butter
  • Splash of oil
  • Serve with neeps and tattie
  • For the whisky cream sauce
  • 100ml chicken stock
  • Splash whisky to taste
  • 200ml of double cream

Heat the oven to 200°C/180°C fan/gas 6. Cut each chicken breast almost in half horizontally to form a pocket. Mash the haggis and thyme together in a small bowl with a fork (no need to season). Divide the mixture into 4 equal portions, then use to stuff the breasts. Use 1 or 2 cocktail sticks to secure the filling inside. Heat the butter and oil in the frying pan over a medium-high heat, add the chicken skin-side down and cook for about 5 minutes or until golden brown. Turn the chicken breasts over and brown the other sides for 3 minutes. Transfer the pan to the oven and roast for 15-18 minutes or until just cooked through (the juices will run clear when the chicken breast is pierced with a skewer in the thickest part). Remove the chicken and put on a plate to rest, loosely covered with foil to keep warm. Put the pan back on the hob, pour in the stock and use a wooden spoon to scrape up all the tasty browned bits from the bottom of the pan. Stir in a splash of whisky and the cream, then season with salt and plenty of black pepper, adding a little more whisky to taste. Serve the chicken with neeps and tatties, steamed seasonal greens and a spoonful of whisky cream sauce.

Get yours ready made and served piping hot – book a table at or for more information on dining in Scotland check out

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