Simple Way to Prepare Any-night-of-the-week Vickys Scottish Chicken Balmoral, GF DF EF SF NF

Vickys Scottish Chicken Balmoral, GF DF EF SF NF.

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, vickys scottish chicken balmoral, gf df ef sf nf. It is one of my favorites. For mine, I'm gonna make it a little bit unique. 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's simple, it's quick, it tastes delicious. It's enjoyed by millions daily. They're nice and they look fantastic. Vickys Scottish Chicken Balmoral, GF DF EF SF NF is something which I have loved my entire life.

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

The ingredients needed to make Vickys Scottish Chicken Balmoral, GF DF EF SF NF:

1. {Make ready 4 of large chicken breasts.
2. {Get 200 grams of haggis - see my link below.
3. {Take of oil for frying.
4. {Get of salt & pepper.
5. {Prepare 1 of small shallot.
6. {Prepare 150 ml of single cream or coconut cream.
7. {Make ready 1 tsp of black peppercorns, some slightly crushed.
8. {Get 1 tsp of 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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