Vickys Scottish Chicken Balmoral, GF DF EF SF NF
Vickys Scottish Chicken Balmoral, GF DF EF SF NF

Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, vickys scottish chicken balmoral, gf df ef sf nf. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vickys Scottish Chicken Balmoral, GF DF EF SF NF is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Vickys Scottish Chicken Balmoral, GF DF EF SF NF is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook vickys scottish chicken balmoral, gf df ef sf nf using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Scottish Chicken Balmoral, GF DF EF SF NF:
  1. Make ready 4 large chicken breasts
  2. Prepare 200 grams haggis - see my link below
  3. Prepare oil for frying
  4. Prepare salt & pepper
  5. Take 1 small shallot
  6. Get 150 ml single cream or coconut cream
  7. Take 1 tsp black peppercorns, some slightly crushed
  8. Make ready 1 tsp whisky or add to taste
Steps to make Vickys Scottish Chicken Balmoral, GF DF EF SF NF:
  1. Preheat the oven to gas 5 / 190C / 375°F. Make a slice into the bottom of each chicken breast, being careful not to go right through, to form a cavity
  2. Stuff the space in the chicken breasts with 50g of haggis for each chicken breast. To prevent the chicken splitting during cooking secure each chicken breast with a couple of cocktail sticks - - https://cookpad.com/us/recipes/334432-vickys-homemade-haggis-national-dish-of-scotland-gf-df-ef-sf-nf
  3. Seal the chicken on all sides in a frying pan with a little oil. Place onto a baking tray, season with some salt & pepper and cook covered with foil for 35 minutes, then another 5 minutes uncovered until cooked through and juices run clear
  4. Meanwhile, finely chop the shallot and fry off in the pan you sealed the chicken in. Soften it but don't let it colour. Stir in the cream, peppercorns and whisky and cook for 3 to 5 minutes. Serve the chicken with seasonal vegetables and the sauce poured over

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