Lucas Delgado
Chicken stuffed with black pudding is a dish that goes by many names, including Chicken Braemar, Chicken Balmoral, and Chicken with Black Pudding Stuffing. It is a twist on the traditional Balmoral chicken, which is made with haggis. This dish is a perfect blend of flavours, combining the rich and spicy black pudding with the juicy chicken breast. The chicken is typically wrapped in bacon or prosciutto, adding a salty crispness to the dish. The chicken is then served with a creamy sauce, often flavoured with mustard, and accompanied by mashed potatoes and vegetables.
| Characteristics | Values |
|---|---|
| Name | Black Pudding Stuffed Chicken With Cheesy Leeks |
| Other Names | Chicken Braemar, Chicken Balmoral |
| Oven Temperature | 180°C or 350°F |
| Cooking Time | 20 minutes at 180°C or 350°F, then 3-5 minutes at 200°C or 390°F |
| Internal Temperature | 73°C or 165°F |
| Sauce | Mustard, cream, and chive sauce |
| Side Dish | Mashed or roast potatoes, broccoli |
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What You'll Learn
Chicken Braemar
To make Chicken Braemar, start by slicing a pocket into the side of each chicken breast, being careful not to cut all the way through. Then, stuff the pocket with crumbled black pudding and close the breast over the filling. Secure any loose ends with toothpicks if needed. Wrap each chicken breast with bacon, making sure the ends of the bacon sit on the underside of the chicken. If your bacon is thick, you can bash it with a knife to make it thinner.
Heat a cast iron or non-stick pan to medium-high heat and add oil or butter. Place the wrapped chicken breasts in the pan and sear for a couple of minutes until the bacon is browned. Turn the chicken breasts over and cook for another 2 to 3 minutes. Then, transfer the chicken to a preheated oven and bake at 180°C or 350°F for 20 minutes. Finish by grilling at 200°C or 390°F for 3-5 minutes to crisp up the bacon. Ensure the chicken reaches an internal temperature of 73°C or 165°F before serving.
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Chicken Breasts with Mustard Sauce
Black pudding stuffed chicken breast is also known as Chicken Braemar. This dish is often served with a mustard sauce. Here is a recipe for chicken breasts with mustard sauce:
This recipe for chicken breasts with mustard sauce is a simple and elegant dish that can be made in about 30 minutes. It is healthy yet packed with flavour.
First, season the chicken breasts with salt and pepper and dredge them in flour. Heat butter and oil in a skillet over medium-high heat. When the butter has melted and looks foamy, add the chicken and brown for about 3 minutes on each side, or until golden. Transfer the chicken to a baking sheet and place it in the oven at 350°F for 5 minutes (longer if the breasts are thick) or until a thermometer inserted into the thickest part registers 165°F.
While the chicken is in the oven, make the sauce. Add some cream to the pan and simmer for 2-3 minutes. Then, stir in the mustard, capers, and parsley. You can also add some chopped mushrooms to the sauce for extra flavour.
Finally, plate the chicken breasts and drizzle with the sauce. Sprinkle with some chopped parsley and serve.
For a more indulgent version of this dish, you can use a combination of butter and oil to brown the chicken and add some heavy cream or butter to the sauce. You can also try using different types of mustard, such as English mustard, Dijon mustard, or whole-grain mustard, to find the perfect flavour for your taste.
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Black Pudding Stuffed Chicken with Cheesy Leeks
Black pudding stuffed chicken, also known as Chicken Braemar, is a dish that is especially popular in Scotland. It is a twist on Balmoral chicken, which is made with haggis instead of black pudding.
To make black pudding stuffed chicken with cheesy leeks, start by preheating your oven to 180°C or 350°F. Next, cut a pocket into each chicken breast, taking care not to cut all the way through. Season the pockets with salt and pepper, then stuff each breast with an equal amount of black pudding. Close the breasts over the filling and wrap them tightly with prosciutto or bacon. You can use a toothpick to secure any loose ends.
Heat some olive oil in a pan and brown the chicken breasts on each side for 1-2 minutes until the prosciutto or bacon is sealed. Transfer the chicken to a baking tray and place it in the oven. For chicken wrapped in prosciutto, cook at 180°C or 350°F for 20 minutes, then turn up the heat to 200°C or 390°F and cook for an additional 3-5 minutes. For chicken wrapped in bacon, cook at 220°C or 430°F for 30 minutes, then finish under the grill for 4-5 minutes to crisp up the bacon. Ensure that the chicken has reached an internal temperature of 73°C or 165°F before serving.
To make the cheesy leeks, prepare a bechamel sauce using fontal cheese and nutmeg (or gruyere cheese if you prefer). Lightly fry the leeks until soft, then add them to the sauce. Serve the chicken breasts with mashed or roast potatoes and pour the cheesy leek sauce on top. Enjoy!
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Chicken with Black Pudding Stuffing, Bacon Wrap & Chive Sauce
Ingredients
- Chicken Breasts
- Black Pudding
- Streaky Bacon
- Breadcrumbs
- Parsley
- Chives
- Paprika
- Olive Oil
- Butter
- Cream
- Chicken Stock
Method
Preheat your oven to 180°C. Prepare the stuffing by crumbling the black pudding into a bowl and mixing in the breadcrumbs, parsley, and chives. Cut a small pocket into the back of each chicken breast and stuff it with the black pudding mixture. Wrap each breast with a piece of streaky bacon, securing the ends underneath. Place the chicken on a roasting tray, dust with paprika, and drizzle with olive oil. Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 73°C.
While the chicken is cooking, prepare the chive sauce. Bring the cream to a boil and add the chicken stock, simmering for a few minutes. Remove from the heat and stir in the remaining chives. Check the doneness of the chicken before serving.
Serving Suggestions
This dish is often served with mashed potatoes and a side of vegetables, such as roasted turnips, broccoli, or green beans. For an extra indulgent touch, drizzle the chive sauce over the chicken and vegetables before serving.
Variations
Chicken with Black Pudding Stuffing is a versatile dish that can be adapted to personal preferences. Some variations include adding cheese, such as in Black Pudding Stuffed Chicken with Cheesy Leeks, or serving it with a mustard sauce, as in Chicken Braemar, a Scottish-inspired dish.
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Chicken Preparation
- Preheat your oven to the desired temperature, typically between 180°C to 220°C (350°F to 430°F).
- Prepare the black pudding stuffing by crumbling or slicing it. You can also add other ingredients like breadcrumbs, parsley, and chives to the mixture.
- Cut a pocket into each chicken breast, being careful not to slice all the way through. Season the pocket with a small amount of salt and black pepper, if desired.
- Stuff each pocket with the black pudding mixture. Close the chicken breast over the filling, using toothpicks to secure any loose ends if needed.
- Wrap each stuffed chicken breast with bacon. Thinner bacon slices may be used, or thicker bacon can be bashed with a knife to make it thinner.
- Place the wrapped chicken breasts on a baking tray or roasting dish. You can drizzle them with oil and dust with paprika, if desired.
- Cook the chicken in the oven for 20 to 30 minutes, depending on the temperature. Then, increase the temperature to 200°C or 390°F and cook for an additional 3 to 5 minutes to crisp up the bacon.
- Check the internal temperature of the chicken before serving. It should reach at least 73°C or 165°F.
This dish, also known as Chicken Braemar, is often served with a creamy mustard and chive sauce, mashed potatoes, and vegetables like runner beans or broccoli.
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Frequently asked questions
Chicken Braemar, a twist on Balmoral chicken (chicken breast stuffed with haggis, wrapped in bacon and served with whisky sauce).
Mashed or roast potatoes, broccoli, spinach, buttered runner beans, and a chive sauce.
Black pudding is a blood sausage that is extremely popular in Scotland and to a lesser extent, in the rest of the UK.
Preheat the oven to 180°C or 350°F. Cut a pocket into the chicken breast and stuff it with black pudding. Wrap the chicken with bacon and season with salt and pepper. Place the chicken in the oven and cook for 20-30 minutes.
