Contribute something productive you reprobate!!

The leading English language magazine. Now covering Poitou-Charentes, Dordogne, Vendée and Haute-Vienne too!

Living magazine distribution map

Supreme of chicken filled with haggis and served with a whisky sauce by Nikki Legon

Supreme of chicken filled with haggis and served with a whisky sauce by Nikki Legon

Supreme of chicken filled with haggis and served with a whisky sauce...

Fotolia 23887214 Subscription Monthly XL

6 large supremes of chicken, skin left on

1 haggis or 6 sausages

30g cranberries if using sausages

sea salt & freshly ground black pepper

knob of butter

WHISKY SAUCE

100ml whisky

250ml chicken stock

250ml cream

Preheat oven to 200°C

 

 

METHOD

Gently run a spoon under the skin of the chicken and fill with haggis.

Melt a little butter and pan fry, skin side only, for 5 minutes.

Remove from the pan and place on a baking sheet, sprinkle with sea salt and a good grinding of pepper.

Cook in the oven for 25 to 35 minutes.

Using the same frying pan deglaze with the whisky but be careful as it will catch light.

Cook until all the alcohol has burnt off.

Add the stock, bring to the boil then add the cream.

Bring to the boil again and it is ready.

Pour any juices from the roast chicken breasts into the sauce, stir well and pour a little sauce over each supreme.

Serve with roast potatoes and mashed celeriac.

If haggis is not available, the meat of 6 sausuages mixed with 30g of cranberries makes a delicious alternative filling.