Indulge in the Hearty Flavors of Scottish Chicken Recipe

I invite you to join me on a journey through one of the most flavorful and historic cuisines in Europe. A land where misty woodlands meet rolling hills dotted with flocks of sheep, and dramatic cliffs plunge into the mysterious swells of an ancient sea. I am speaking of Scotland, where the melodious sound of bagpipes still echoes across green glens and moors.

Scotland’s hearty and delicious dishes have been a staple food for generations. And today, I will be sharing with you a traditional recipe that has been passed down from generation to generation – Scottish Highland Chicken With Whisky and Cream Recipe. It is a dish that originated from the Balmoral estate in Aberdeenshire, where Queen Victoria often stayed and developed a love for it.

This delectable dish showcases Scotland’s classic ingredients – haggis, whisky, and cream – in all their glory. Juicy chicken breasts are filled with succulent haggis wrapped in bacon, adding smokiness to the dish. This is then roasted until golden brown before being served with creamy whisky sauce. The combination of flavors is simply divine, making every bite a journey worth taking.

So come along on this culinary adventure with me as we explore the unique taste of Scottish cuisine. Gather your ingredients, preheat your oven, and let’s make some authentic Scottish Highlands Chicken With Whisky and Cream!

Why You’ll Love This Recipe

Scottish Highland Chicken With Whisky and Cream
Scottish Highland Chicken With Whisky and Cream

Picture this: you take a bite of succulent chicken breast stuffed with savory haggis and wrapped in crispy bacon. As you savor the flavors on your tongue, a creamy whisky sauce melds the ingredients together, creating an explosion of taste in your mouth. This is the magic of Scottish Highland Chicken with Whisky and Cream Recipe, a dish that will transport you straight to the beautiful Highlands of Scotland.

If you’re craving comfort food with a unique twist, then look no further than this Scottish classic made new. The combination of haggis infused with single malt scotch whisky and wrapped in smoky bacon elevates this chicken dish to a gourmet level. And that’s not all; the creamy whisky gravy infuses every bite with rich, indulgent flavor.

But why stop there? You’ll be happy to know that Scottish Highland Chicken with Whisky and Cream Recipe is incredibly versatile and can be easily customized to suit your personal preferences. Swap out the haggis for another stuffing of your choice or use boneless chicken instead of roasting chickens for a quicker meal.

Trust me when I say that this is not just another chicken recipe; it’s a culinary masterpiece that brings together traditional Scottish flavors and transforms them into something truly special. Don’t miss out on the chance to wow your taste buds with this unforgettable dish.

Ingredient List

“This chicken is ready for a whisky-soaked adventure in the Scottish Highlands!”

Ingredients for this Scottish classic made chicken dish

This highland chicken Scotch whisky recipe is a traditional Scottish gourmet dish that’s sure to please. Here are the ingredients you will need to make the perfect chicken stuffed with haggis and wrapped in bacon covered in a delicious whisky sauce.

  • 2 boneless chicken breasts
  • 1/2 cup of haggis, stuffed and cut into small chunks
  • 4-6 rashers of streaky bacon
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1/4 cup chicken broth
  • 1/4 cup Irish whiskey or Scotch whisky
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • Fresh parsley for garnish

These ingredients for this Balmoral chicken recipe can be easily found in any grocery store. The star of the dish is, of course, the haggis stuffed inside the chicken breast. Haggis is a traditional Scottish delicacy made from sheep’s organs and oatmeal that gives a pleasant nutty flavor. Wrapped around it is crispy bacon which adds an extra layer of flavor and texture to the dish. The creamy whisky gravy poured over everything brings out all the warm flavors of Scotland.

The Recipe How-To

“The creaminess of this dish will melt in your mouth like a warm Scottish hug.”

Now that we have our ingredients ready, it’s time to start cooking our Scottish Highland Chicken with Whisky and Cream dish. This classic Scottish dish is an excellent combination of creamy whisky sauce and perfectly cooked chicken stuffed with haggis.

Step 1: Prepare the chicken

  • Preheat the oven to 375°F.
  • Take 4 boneless chicken breasts, season with salt and pepper, and cut a pocket slit into each chicken breast in the middle.
  • Stuff each chicken breast with a spoonful of the haggis mixture filling, then wrap each breast in 2 rashers of streaky bacon.

Step 2: Cook the chicken

  • Heat up 1 tbsp of olive oil and 1 tbsp butter in an oven-safe skillet over medium heat until the butter has melted.
  • Add stuffed chicken breasts to the skillet, cook for 5 minutes on each side until the bacon is crispy and browned.
  • Transfer skillet containing the chicken to preheated oven for 25 minutes or until internal temperature measures 165°F as a result when checked using an instant-read thermometer.

Step 3: Make the whisky cream sauce

  • Use the same skillet that was used to cook the chicken breasts.
  • Add ½ cup of Scotch whisky to it and stir.
  • Cook over medium heat until reduced by half then add in 1 cup of heavy cream
    and stirring continuously after which add about a cup of pre-made chicken broth.
  • Leave it on low heat for about 5 minutes in order to thicken consistently.
  • Serve your highland chicken hot with generous amounts of your newly formed creamy whisky gravy.

Enjoy your mouthwatering Scottish-inspired dish!

Substitutions and Variations

“A little whisky makes everything better, especially when it comes to chicken.”

We all have our preferences and allergies, and there’s no need to feel left out if some ingredients aren’t your cup of tea. Fear not; a great recipe is flexible enough to be modified according to your liking. If you want to switch things up with Scottish Highlands Chicken with Whisky and Cream Recipe, here are some variations that might intrigue you:

– If you’re not fond of chicken breast, you can use thigh or leg meat for this recipe. It will give you a slightly different texture and flavor, but it will still be delish.

– Haggis is the star ingredient of this Scottish classic made chicken dish, but it’s understandable if it’s not available in your area or if you’re not a fan of the stuffing’s taste. Instead of haggis, try stuffing the chicken with other sausages or mushroom-based filling.

– For a vegetarian twist, leave out the chicken entirely and stuff the haggis with vegetables or nuts. It won’t be Scottish Highland Chicken anymore, but it will still make for a flavorful dish.

– Scotch whisky is ideal for this recipe because its smokey flavor enhances the dish’s taste profile. However, any kind of whiskey will work just as well if that’s what you have in your liquor cabinet.

– The cream sauce can also be modified to suit your preference – substitute heavy cream for coconut milk or almond milk for a dairy-free and lighter option.

Whatever variation you choose, make sure to taste test as you go along so that you can adjust seasoning and flavors accordingly.

Serving and Pairing

“One bite of this chicken and you’ll feel like you’re roaming the rolling hills of Scotland.”

Once you’ve made this scrumptious Scottish Highland Chicken with Whisky and Cream recipe, it’s time to serve and pair it with complementary sides and drinks.

This dish is rich in flavor, and its creamy whisky sauce pairs well with earthy flavors. Roasted vegetables such as carrots, potato wedges, or Brussels sprouts are a perfect side dish. You can also create a salad using greens like kale, arugula or spinach mixed with nuts, fresh parsley, and thinly sliced red onions.

If you’re a fan of the traditional Scottish delicacy, haggis stuffed chicken breast goes magnificently with mashed potatoes. The buttery smoothness of the potatoes balances the rich flavors of the dish while adding a good texture contrast.

As for drinks, the creamy whisky sauce makes scotch whiskies an excellent choice. They balance each other perfectly. If whiskey isn’t your thing, red wine like Merlot might do the trick as well.

Overall this delectable highland chicken recipe demands a delicate balance while pairing- something that complements its rich flavors without overpowering them. Once you find that perfect match serve hot and savor the delicious taste of Scotland Balmoral Chicken!

Make-Ahead, Storing and Reheating

“This dish is a perfect blend of classic Scottish flavors with a modern twist.”

As with many complex dishes, making Scottish Highland Chicken with Whisky and Cream can be quite time-consuming. And while the results are undoubtedly worth it, it’s likely you won’t want to go through this process every time you crave this dish. Luckily, there are several ways you can make this recipe ahead of time, store leftovers properly, and even reheat if needed. Let’s go through each of these options thoroughly.

For make-ahead:

If you’re planning on having guests over, preparing the dish the day before can save you a lot of time and hassle. You can stuff the chicken breasts with haggis and wrap them in bacon; then cover with plastic wrap and refrigerate overnight. Prepare the whisky cream sauce separately and keep it in an airtight container. When you’re ready to bake the chicken, preheat your oven to 375°F, drizzle some olive oil over the stuffed chicken, and place them in a baking dish. Bake for 30 to 40 minutes or until the internal temperature reaches 165°F.

For storing:

The leftovers should be stored properly to prevent any risks of foodborne illnesses or spoilage. You can store it in an airtight container in your refrigerator for up to four days. Be sure to separate the chicken from the whisky cream sauce; otherwise, it can make the chicken soggy.

For reheating:

To reheat the Highland Chicken with Whisky and Cream, place it on a Microwave safe plate and heat for about two minutes depending on how cold it is. Alternatively, reheat in an oven preheated to 350°F for about ten minutes or until heated through.

Remember that consistency is key when reheating leftovers. Reheating too much can cause the chicken to dry out or become rubbery. With these make-ahead tips and storage/reheating guidelines, cooking Scottish Highland Chicken with Whisky and Cream will always be a breeze.

Tips for Perfect Results

“Whisky isn’t just for drinking, it’s also for cooking up a storm in the kitchen.”

When cooking a Scottish Highland Chicken with Whisky and Cream recipe, there are some tips to have perfect results each time. First, it is important to use fresh ingredients, especially the parsley and the chicken broth. This helps improve the flavor and the aroma of the dish.

To keep the chicken juicy and tender, avoid overcooking it in the oven. You may want to check on it frequently and baste it with its natural juices once or twice while cooking.

For maximum flavor infusion, marinate the chicken in a mixture of whisky and olive oil for at least 30 minutes prior to baking. This will allow for a deep penetration of the flavors from both ingredients.

To make sure that the stuffing retains its flavor when served, stuff a stuffed haggis tightly inside each chicken breast before wrapping them in bacon. This ensures that you get an infusion of savory haggis combined with smoky bacon and delicious roasted chicken.

When making the cream sauce with whisky, slowly add in the cream little-by-little so that your sauce doesn’t become too thick. You don’t want your sauce to be either too watery or too thick – just right is ideal.

Lastly, serve this chicken dish alongside Scotch whisky. The infused whisky sauce will pair beautifully with any fine single malt whisky. This pairing enhances both the flavors of the chicken dish and the scotch whisky itself.

If these tips are followed, your creamy Whisky and Haggis Stuffed Chicken recipe will be an absolute success at your kitchen table every time.

Bottom Line


In conclusion, the Scottish Highland Chicken with Whisky and Cream recipe is a must-try for anyone looking to experience the flavors of Scotland in a single bite. By combining the traditional Scottish techniques with modern ingredients, this recipe will take your taste buds on a journey that you’ll never forget.

This dish is such a crowd-pleaser, and perfect for those nights where you want something cozy and comforting. With its rich flavor and creamy texture, it’s perfect for any occasion – whether it’s a dinner party or just a family meal.

And don’t worry if you don’t have all the exact ingredients – substitutions are welcome! Make this recipe your own by tweaking it to your personal preferences.

So go ahead, try your hand at making this incredible dish. You’ll soon find out why it’s such a beloved Scottish classic. Whether you’re a seasoned cook or just looking to try something new, this recipe is sure to impress.

As Willie Nelson once said, “the perfect recipe is one part preparation and two parts attitude.” So grab that bottle of Scotch whisky and put on your kilt – let’s get cooking!

Scottish Highland Chicken With Whisky and Cream

Scottish Highland Chicken With Whisky and Cream Recipe

The Scottish tradition of cooking chicken in an enclosed pot is known as stoved or stovies, a word that derives from the French etouffee that describes cooking in a covered or closed vessel When you make this recipe cut the chicken up the back, remove the backbone (keep it for stocks) and spread the two halves out, flattening the bird. This helps to cook the chicken quickly and more evenly. If you don’t have a roasting pan with a lid, enclose the pan with foil. Serve this comforting dish with Brussels sprouts and mashed potatoes.
Course Main Course
Cuisine Scottish
Keyword < 4 Hours, Chicken, European, Meat, Poultry, Scottish, Very Low Carbs
Prep Time 15 minutes
Cook Time 1 hour
Calories 902.7kcal


  • 3 lbs roasting chickens, excess fat trimmed, cut down the back
  • sea salt & freshly ground black pepper
  • 1/4 cup olive oil
  • 2 tablespoons butter
  • 1/3 cup blended scotch whisky, warmed
  • 1/2 cup chicken broth
  • 1 cup whipping cream
  • 1/4 cup chopped fresh parsley


  • Preheat oven to 400°F
  • Pat the chicken dry with paper towels and rub all over with salt, pepper and half the olive oil.
  • Combine the remaining oil and butter in a lidded roasting pan and place over medium heat.
  • When butter is foaming, place the chicken, breast side down, in the pan and brown for about 4-5 minutes, then turn and brown on the other side for the same length of time. Drain off most of the fat.
  • Return the pan with the chicken to the heat and, working quickly, pour the whiskey over it and then set alight. Let the flame die down and then add the broth.
  • Cover the chicken with the roasting pan lid (or tuck foil all the way around) and transfer to the oven to bake for about 45-50 minutes.
  • When the chicken is cooked, transfer it to a cutting board to rest.
  • Drain off some of the accumulated fat and then set the pan on a medium high heat.
  • Add a spoonful of water to loosen bits clinging to the bottom of the pan, and then add the cream, stirring as you do so.
  • Bring to a boil and let cook for about 2-3 minutes.
  • Add the parsley to the sauce and keep warm.
  • Section the chicken and serve the sauce at table with the chicken. Serves 4-6.
  • Speyside Whisky Festival: Held each year at the beginning of May, the Speyside Whisky Festival provides opportunities to tour some of Scotland’s most esteemed distilleries, meet the experts in the whisky industry and, the best part, taste some stellar malts. There is great fun to be had during the evenings, fueled by malt and music and the company of fellow whisky lovers from around Scotland and the world. Visit for more information.
  • NOTE: The Famous Grouse blended whisky, which, by the way, includes these three whiskies in the blend: Glenrothes (for fragrance), Highland Park (for a light smokiness) and Macallan (for unmistakable richness and backbone).
  • New Celtic Cooking.


Serving: 235g | Calories: 902.7kcal | Carbohydrates: 2g | Protein: 39.7g | Fat: 76.3g | Saturated Fat: 29.2g | Cholesterol: 257.2mg | Sodium: 318.4mg | Fiber: 0.1g | Sugar: 0.2g

Recommended Recipes Just For You