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Chicken Rob Roy recipe
Chicken Rob Roy recipe from fluffy |
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IngredientsChicken breastsButter Haggis Whisky Cream |
Handy HintI had this at a pub in Scotland so cannot lay claim to the title or the recipe - I just made it up from eating there - seems to work well and nice change from usual haggis and neeps! |
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Method1. Make a pocket in chicken breasts and put in a little haggis (uncooked) - you split the haggis open and spoon in. Put a knob of butter on top of each, season and wrap each separately loosely in foil. Bake for 20/25 mins till done all the way through.2. Undo parcels and place breasts on a warm plate (oo er!) Don't lose the juice in the parcels but put in a shallow pan (or the roasting pan you just used for the chicken) add a slosh of whisky and cook until reduced and alcohol gone then add carton of cream and simmer till thickened. Pour over chicken! You could add a dollop of wholegrain mustard too - gives it a bit more oomph. To look good you can slice the chicken breasts so the haggis shows when serving. Serve with new pots and or mashed neeps and french beans. | |||||||||||||||||||
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