Chicken Braemar Recipe (Chicken Breast Stuffed with Black Pudding)
This Chicken Braemar recipe is so easy to make, delicious and impressive. It’s as perfect for Burns Night as it is a weeknight meal or for weekend guests!
If you’re looking for a haggis alternative for Burns Night, you’re in the right place.
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What is Chicken Braemar?
A twist on Balmoral chicken (chicken breast stuffed with haggis, wrapped in bacon and served with whisky sauce), Chicken Braemar is stuffed with black pudding instead of haggis.
(If buying haggis or any other items at The Scottish Grocer, use code CHRISTINASCUCINA for 10% off your entire purchase.)
Those of you who know me a bit will know that I absolutely adore black pudding, so it probably makes sense that I prefer Chicken Braemar to Balmoral chicken. The flavor of the black pudding and bacon are perfectly in tune, and in a way, reminiscent of a full Scottish breakfast.
For those of you who aren’t familiar with black pudding, it is a blood sausage that is extremely popular in Scotland, and to a lesser extent, in the rest of the UK. I have tried several brands of black pudding in the US, and my favorite (and my family agrees) is Donnelly black pudding.
You don’t have to be afraid of what it looks like, either. Some crumbled sausages look worse, right?
This is just my personal observation, not fact, but I do believe the Scots are smitten with their black pudding more than the rest of Britain. You can see below, it’s even served at fish and chip shops in Scotland. It is in my top 5 foods that I love more than anything else.
Why is it Called Chicken Braemar?
I don’t know that anyone actually knows the how or why this dish is called Chicken Braemar, but somehow that’s the name it now has. Braemar is a village in Scotland, but to be honest, I had the idea to use black pudding instead of haggis in Balmoral chicken without knowing this dish even had a name. If you’re interested in Scottish travel, you can read about my 500 mile Scottish castle road trip when we visited Braemar Castle.
Chicken Braemar and Burns Night
If you can’t source haggis, don’t like haggis, or simply don’t want to try haggis, but want to celebrate Scotland’s National Bard, Rabbie Burns, on his special night (January 25th), then give Chicken Balmoral a try. I’ve written a post with everything you need to know about Burns Night and a menu that you can pick and choose from. This is a great option from my list of Burns Night recipes you’ll find below.
If you have any questions, leave them for me in the comments section below. Made it? Leave a review, instead (click on the stars and a form will pop up).
Chicken Braemar Recipe
adapted from Balmoral chicken serves 3
FULL PRINTABLE RECIPE BELOW
Ingredients
- whole chicken breasts, preferably organic
- Kosher salt
- black pudding, peeled and crumbled
- bacon
- olive oil or butter
- whisky sauce, to serve (printable recipe below)
Instructions
Preheat oven to 375 F (190 C)
How to Make Chicken Braemar
Slice into the side of each chicken breast, taking care not to go all the way through. The purpose is to create a pocket.
Stuff with one third of the crumbled black pudding and close the breast over the filling.
Repeat with the next two breasts. You can use a toothpick to secure any loose ends, if you need to.
Heat a cast iron or non-stick pan to medium high heat.
Add the oil or butter, then carefully place the wrapped chicken breasts onto the pan. Be sure the pan is hot enough so searing for a couple of minutes will brown the bacon.
Turn the chicken breasts over and cook on the other side for 2 to 3 minutes, then place the pan into the preheated oven. If your pan isn’t oven-safe, place the breasts into a baking dish. Bake for approximately 35 minutes (internal temperature should be 165 F (74 C). Remove from oven when ready.
While the chicken is cooking, make the whisky sauce. (RECIPE CARD BELOW )
How to serve Chicken Braemar
Allow the breasts to rest for a few minutes, then cut into ½” slices. Arrange slices on plates, add mashed potatoes and choice of green vegetable, such as Brussels sprouts, peas, or green beans, and pour whisky sauce over the chicken.
Alternatively, you can pass the whisky sauce to family members or guests to help themselves.
I just love this dish and hope you do too!
And don’t forget the whisky: sláinte!
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Chicken Braemar Recipe (Chicken Breast Stuffed with Black Pudding)
Ingredients
- 3 large whole chicken breasts (preferably organic)
- 2 tsp Kosher salt
- 8 oz black pudding peeled and crumbled
- 9 strips bacon
- 1 tsp olive oil or butter
- 1 recipe whisky sauce to serve (recipe card below this card and in NOTES)
Instructions
How to Make Chicken Braemar:
- Preheat oven to 375℉ (190℃).
- Slice into the side of each chicken breast, taking care not to go all the way through. The purpose is to create a pocket.
- Stuff with one third of the crumbled black pudding and close the breast over the filling.
- Repeat with the next two breasts. Wrap each breast with 3 rashers of bacon. You can use a toothpick to secure any loose ends, if you need to.
- Heat a cast iron or non-stick pan to medium high heat. Add the oil or butter, then carefully place the wrapped chicken breasts onto the pan. Be sure the pan is hot enough so searing for a couple of minutes will brown the bacon.
- Turn the chicken breasts over and cook on the other side for 2 to 3 minutes, then place the pan into the preheated oven. If your pan isn't oven-safe, place the breasts into a baking dish. Bake for approximately 35 minutes (internal temperature should be 165℉ (74℃). Remove from oven when ready.
- While the chicken is cooking, make the whisky sauce recipe.
How to serve Chicken Braemar:
- Allow the breasts to rest for a few minutes, then cut into ½" slices. Arrange slices on plates, add mashed potatoes and choice of green vegetable, such as Brussels sprouts, peas, or green beans, and pour whisky sauce over the chicken.
- Alternatively, you can pass the whisky sauce to family members or guests to help themselves.
Notes
- Click here for the whisky sauce recipe.
- You can also choose to serve this dish with a creamy peppercorn sauce instead.
Nutrition
Whisky Sauce (for Haggis, Balmoral Chicken, and other Savory Scottish Dishes)
A simple, yet delectable, whisky cream sauce which pairs incredibly well with many meat and poultry dishes.
Ingredients
- 2 Tbsp butter
- 1 tsp olive oil
- 2 small shallots, minced (or substitute onion, in a pinch)
- salt
- 2 or 3 Tbsp single malt Scotch whisky
- 1/2 cup (120 ml) beef stock
- about 1/4 cup (60 ml) heavy cream
- white pepper
Instructions
- Sauté the minced shallots with salt and pepper in the butter and oil until translucent.
- Add the whisky and stir well.
- Stir in the beef stock and cook, stirring constantly for a few minutes.
- Lower the heat and add the cream, continuing to stir. Cook gently for a few minutes.
- Taste, then add salt and pepper as needed. Remove from heat. Serve as desired.
Notes
Use good quality ingredients for the best results.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 222Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 248mgCarbohydrates: 28gFiber: 1gSugar: 25gProtein: 3g
Nutrition information is only estimated.
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Very good and very easy to prepare, will be making it again!
Another lovely chicken dish. And I suspect I’d like this one even better than Balmoral chicken as I’m a huge fan of black pudding aka blood sausage.
I was thoroughly into this recipe until I read about your castle trip! Now that’s all i can think about!