- January 2020
- Serves 4
- Hands-on time 20 min, oven time 15-18 min
This traditional chicken dish, stuffed with haggis and served with lashings of creamy whisky sauce, is a fitting main for a celebratory Burns Night supper – along with a dram of your favourite scotch, obviously.
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- 27g (13.2g saturated)
- 5.5g (0.5g sugars)
Prepare the chicken up to the end of step 1, cover and chill up to a day ahead.
Chicken supremes are chicken breasts with the fillet and upper wing bone still attached. They’re available from good butchers. If you can’t find them, use large skin-on chicken breasts instead
Of course a whisky or two is traditional on Burns Night, but I’d leave that until after the chicken balmoral. With it, choose a red burgundy, soft and smooth with plenty of strawberry fruit and a nutty hint.
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