Chef's Recipes

Chicken Balmoral

Served with Potato Puree, Spinach, 2 bean Cassoulet in Peppered Whisky Mustard Cream, Madeira Chicken Jus

Serves 2 - 4 people

Ingredients                                              

2 x Free range Chicken breasts – off the bone and skin off
60g Haggis
30g Pig’s caul / crépinette – washed, soaked and dried
1 x cup Spinach – wash and dried
1 x Onion – diced
1 x Garlic – crushed
2 x Bay leaves
1 x Rosemary 
½ cup White beans – soaked overnight
20g Green beans / broad beans
30g Celeriac – diced
20g Carrot – diced
2 x Mushrooms – diced
2 x pc Smoked streaky bacon – sliced into lardons
500ml Chicken stock
1 x Shallot – finely diced
1 x tabs Butter
1 x tabs Malt Whisky
1 x tsp Wholegrain Mustard
150ml Double Cream
2 x tabs Chives – finely sliced
2 x tabs Madeira
1 x tabs Red Wine
100g Mashed Potato
5g Chives finely sliced

Method

• Start by making the haggis filled chicken – two methods here.
• Make an incision into the side of one chicken breast and fill this with 30g of rolled haggis. Press and roll tightly in clingfilm, rest for 1 hour in fridge.
• The 2nd chicken breast should be flattened out, seasoned well, and placed onto clingfilm skin side down. 
• Then a layer of blanched spinach, followed by rolled haggis should go in the middle. The breast should then be tightly rolled into a cigar shape, and also rested for around an hour.
• When hour is up, the first breast will be rolled in crepinette, the 2nd in breadcrumbs, following the FEB method of flour, then eggs followed by breadcrumbs. Rest again in the fridge covered, till ready to use. 
• Next is the Cassoulet, so fry off the onion till soft in little extra virgin olive oil and butter, but still pale in colour. Add the garlic, bacon,  followed by the white beans that had been drained and rinsed, covering with stock, herbs.
• Bring to the boil, then turn down the heat and simmer for 20 minutes covered. After 20 minutes, add celeriac and carrots, this time leaving the lid off and simmer for a further 20 minutes. When getting ready to start serving, add cream, mustard and green beans, chives to finish off. 
• To complete the jus, reduce Madeira and Red Wine by half, then add chicken jus, bring to boil and reduce by 1/3. Check seasoning, consistency and keep warm. 
• When all preparation is done, we can now cook the chicken. Ensure oven is pre-heated to 195°C fan. 
• Season the chicken and drizzle with olive oil to coat. Roast for 15 minutes, turning temperature to 220°C for final 3 minutes. Remove from oven and rest in warm area for at least 3 minutes.
• Now get all the other ingredients together ensure all is hot. Including the potato puree, spinach and jus. 
• Slice 3 slices from each breast and start plating.

Tips – 

• Present a combination of the two variants of the Chicken Balmoral, this will provide an interesting twist to this classic dish. 
• Applying a blow torch to the outside of the crepinette rolled chicken Balmoral, will deliver a beautiful smoky and toasted aroma and flavour. 

Serve and enjoy!