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Haggis Stuffed Chicken in Creamy Oatmeal Sauce

A customer in Blighty's Tuck Store was buying haggis recently. We struck up a conversation in which she told me she was using the haggis as a stuffing for chicken. I didn't get her name, but if you are that customer, I want to thank you for the idea. I didn't get a recipe from the customer so I set about developing my own. The dish I came up with is absolutely delicious; here is how I made it.

  • Boned, skinned chicken breasts
  • Haggis
  • Flour, oil, oatmeal and seasoning for the sauce
1. The Stuffed Chicken
  • Carefully skin the chicken breasts and separate the meat from the bone. With a very sharp knife, cut a pocket in each breast
  • Fill the pocket with as much haggis as will fit and then a little bit more. Roll the stuffed breasts in your hands to close the pockets around the stuffing
  • Bake at 350F for about 45 minutes
2. The Sauce
  • Warm a tablespoon of oil in a small saucepan. Stir in a tablespoon of flour and cook lightly for about 30 seconds
  • Slowly add a cup of water, stirring well, then add a cup of light cream and cook until the sauce just begins to thicken
  • Stir in a tablespoon of oatmeal and cook slowly until the sauce has thickened and all the oatmeal has softened and blended into the sauce
  • Season the sauce with salt, pepper and a generous amount of garlic then cover and set it aside until the chicken is ready
  • Serve the stuffed chicken in a bath of creamy oatmeal sauce with a selection of cooked fresh vegetables
John's Notes
I really enjoyed this dish; the thick, creamy oatmeal sauce was a perfect complement to the rich, spicy flavour of the haggis. I used canned haggis which is convenient and which has a very traditional rich flavour that I particularly enjoy. This dish is going to be a repeat favourite in my household!

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