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Is it even Christmas without some Simon Howie bon bons and pigs in blankets?! We are pleased to announce our Christmas trimmings range is now go in supermarkets across Scotland!
WE HAVE A WINNER!!!
Thank you to everyone that entered our Elfie photo competition this year! We’ve really enjoyed seeing what your mischief making elves have been getting up to 
We are pleased to announce the winner is Lorraine Dempsey! 
Congratulations! We hope you enjoy your goodies!
Oh for Elf’s sake! We tried to give him the chop last year, but we’ve just received notification from the North Pole that this little mischief maker will be back to cause havoc at Simon Howie’s again this year!
Our Christmas orders books are now closed, but you can still pop in and see us over the festive period for all your meaty essentials! Opening times below
Our shops can also take your orders for Hogmanay up until the 28th December too!
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Home / Recipes / Haggis / Chicken Balmoral and Peppercorn Sauce
Prep time:
20 mins
Cooking time:
40 mins
Serves:
4 people
Customer rating
Chicken stuffed with haggis, wrapped in dry cure bacon, complemented with a peppercorn sauce.
Follow our Chicken Balmoral recipe to create this Scottish classic at home!
love this recipe? sHare your thoughts!
ingredients
4 chicken breasts, boneless & skinless
130g Simon Howie haggis (slices or bung)
4 rashers of Simon Howie dry cure bacon
30ml olive oil
20g butter
Peppercorn Sauce
2 – 3 tsp peppercorns
60g butter
1 shallot, diced
100ml brandy
180ml beef stock
60ml double cream
Method
1. Preheat oven to 180°C.
2. Slice down the side of each chicken breast, making a pocket.
3. Slice the haggis into small chunks and squidge (technical term) into the chicken pocket.
4. Wrap each breast in a rasher of bacon and secure with a toothpick if necessary.
5. Heat the oil and butter in a non-stick frying pan, sear the bacon wrapped around the chicken breasts. Give 2 minutes on each side.
6. Place in an oven proof dish and transfer to the oven for 35-40 minutes or until cooked through & piping hot.
7. Serve with the peppercorn sauce and a selection of vegetables and/ or mash potato.
Peppercorn sauce
1. Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.
2. Melt the butter in a saucepan over a medium heat. Add the shallots and saute until soft (approx. 3 mins).
3. Add the brandy and boil for 3 minutes. Take care when adding the brandy as the liquid may ignite. This burns off the alcohol in the brandy.
4. Add the peppercorns and beef stock and boil for another 3 minutes.
5. Finally, add the cream and reduce the heat to medium. Heat through, but don’t allow the sauce to boil. Once the sauce is at your desired thickness, test for seasoning. Add salt if necessary.
Chicken Balmoral with Peppercorn Sauce
Follow our video for a step-by-step guide on making this delicious recipe!
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Chicken stuffed with haggis, wrapped in dry cure bacon, complemented with a peppercorn sauce.
Follow our Chicken Balmoral recipe to create this Scottish classic at home!
Prep time: 20 mins
Cooking time: 40 mins
Serves: 4
ingredients
4 chicken breasts, boneless & skinless
130g Simon Howie haggis (slices or bung)
4 rashers of Simon Howie dry cure bacon
30ml olive oil
20g butter
Peppercorn Sauce
2 – 3 tsp peppercorns
60g butter
1 shallot, diced
100ml brandy
180ml beef stock
60ml double cream
Method
1. Preheat oven to 180°C.
2. Slice down the side of each chicken breast, making a pocket.
3. Slice the haggis into small chunks and squidge (technical term) into the chicken pocket.
4. Wrap each breast in a rasher of bacon and secure with a toothpick if necessary.
5. Heat the oil and butter in a non-stick frying pan, sear the bacon wrapped around the chicken breasts. Give 2 minutes on each side.
6. Place in an oven proof dish and transfer to the oven for 35-40 minutes or until cooked through & piping hot.
7. Serve with the peppercorn sauce and a selection of vegetables and/ or mash potato.
Peppercorn sauce
1. Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.
2. Melt the butter in a saucepan over a medium heat. Add the shallots and saute until soft (approx. 3 mins).
3. Add the brandy and boil for 3 minutes. Take care when adding the brandy as the liquid may ignite. This burns off the alcohol in the brandy.
4. Add the peppercorns and beef stock and boil for another 3 minutes.
5. Finally, add the cream and reduce the heat to medium. Heat through, but don’t allow the sauce to boil. Once the sauce is at your desired thickness, test for seasoning. Add salt if necessary.
Available in Tesco stores
Want to enjoy this classic Scottish dish in half the time?
Find our Chicken Balmoral in a Tesco store near you (Scotland only), ready to cook and serve with your favourite sauce!
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One of my favourite recipes! Made this for Burns Night this year and it’s a 10/10.
Eden C
So glad I found this recipe! Chicken Balmoral is one of my faves and who knew it was so straightforward to make at home. The whole family loved it, especially the peppercorn sauce!
Leanne O
Great recipe! Easy to follow and delicious results! Thank you!
Chicken Balmoral Review
