Breast of Chicken with Panko Crumbed Haggis and a Shallot Cream and Whiskey Sauce

Ok sorry i know Burns night has been and gone but heres a little Scottish influenced dish for you to try.

2 Skin on breasts of chicken
100g Haggis
100g Panko Breadcrumbs
Pack of baby leeks
6 Chantenay Carrots
1 Shallot
100ml Double Cream
30m single malt whisky
Chicken Stock
2 eggs

Ok this sounds a fair bit of work but it isnt really!

Take your haggis and blitz in the food processor, add some salt and pepper if needed then add half an egg. Scoop into a bowl.Shape into balls, just a little under golf ball size. Get 3 plates. One with beaten egg, one with plain flour and one with breadcrumbs. Roll in flour, then egg, then breadcrumbs and repeat the process. Once done put them in the fridge.

Season the chicken breast with smoked sea salt and seal in a pan skin side down until nice and golden. Put in a pre heated oven at 180 degrees for 15 mins.

Peel and half the carrots long ways and place in a pan of salted water with a good knob of butter. They will only take 5 mins.

For the sauce.

Finely chop the shallot and gently fry not colouring the onion. Add your whisky, then add 4 tbs of good chicken stock or 1/2 a knorr stock pot if youve got nothing else. Add the cream then season with salt and pepper. Add a knob of cold butter.

Heat your deep frying oil and drop in your haggis balls for 5 minutes or until golden brown. Once done put them on kitchen towel to drain. Meantime gently fry your baby leeks in butter. Take out your chicken and rest before carving down the middle.

Assemble the plate however you like and enjoy!!!

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