Last year, we had my mum and stepdad for Burns supper and instead of the traditional haggis, neeps, and tatties for our main course, I did it slightly differently. We enjoyed haggis, carrot and swede mash and tatties for our main course, along with a whisky sauce. I wouldn’t normally make a whisky sauce but decided I’d give it a try as we were having guests. Both David and my stepdad are whisky lovers…my mum and I definitely aren’t, but we were willing to give it a try – we weren’t disappointed!
Some of the haggis and whisky sauce was leftover and as we had chicken breasts and bacon in the fridge, I decided to make chicken balmoral. It was a Simon Howie haggis that I’d bought from the supermarket, so I checked to see if there were recipes on his website…and there was. Chicken balmoral can be served with either a peppercorn sauce or whisky sauce. This was a great way to use up these leftovers and have another delicious meal to enjoy.
Tip
- If you’ve still got haggis left after enjoying your Burns supper and having chicken balmoral, how about making some haggis balls …these are good!!
Other Recipes
You might also like to try:
Ingredients
- 4 chicken breasts, boneless and skinless
- 130g haggis, sliced or broken into small chunks
- 8 rashers of back bacon or 12 rashers of steaky bacon
- 2 tbsp olive oil
- 20g butter
- whisky sauce
Instructions
- Preheat oven to 180C.
- Slice down the side of each chicken breast, making a pocket.
- Place the haggis chunks into the pocket of each chicken breast.
- Wrap each breast in bacon and secure with a toothpick if necessary.
- Heat the oil and butter in a non-stick frying pan over a medium to high heat. Sear the bacon wrapped around the chicken breasts for 2 minutes on each side.
- Place the bacon-wrapped chicken breasts on a baking tray and transfer to the oven for 35 to 40 minutes or until cooked through & piping hot.
- Serve with the whisky sauce and a selection of vegetables and/or mash potato.

Chicken Balmoral with Whisky Sauce
Ingredients
- 4 chicken breasts boneless and skinless
- 130g haggis sliced or broken into small chunks
- 8 rashers of back bacon or 12 rashers of steaky bacon
- 2 tbsp olive oil
- 20g butter
- whisky sauce
Instructions
- Preheat oven to 180C.
- Slice down the side of each chicken breast, making a pocket.
- Place the haggis chunks into the pocket of each chicken breast.
- Wrap each breast in bacon and secure with a toothpick if necessary.
- Heat the oil and butter in a non-stick frying pan over a medium to high heat. Sear the bacon wrapped around the chicken breasts for 2 minutes on each side.
- Place the bacon-wrapped chicken breasts on a baking tray and transfer to the oven for 35 to 40 minutes or until cooked through & piping hot.
- Serve with the whisky sauce and a selection of vegetables and/or mash potato.
Notes
- If you’ve still got haggis left after enjoying your Burns supper and having chicken balmoral, how about making some haggis balls…these are good!!
Made whisky sauce tonight with my haggis neeps and tatties was delicious.Will make it again.
Thank you David and Deborah x
Excellent…and good to know it turns out well without using a Thermomix too! x