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LOCATION: Recipes >> Poultry >> Ecosse 01

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Chicken Ecosse & Irish Whisky Sauce
Serves 2

2 breasts chicken
4 oz haggis
olive oil
salt
pepper

1/2 pint of double cream
1/2 onion (finely chopped)
2 large mushrooms (sliced)
a wee dram of whisky
a few Leaves of fresh basil
salt
pepper

Cut a slit in the chicken breasts of adequate size to stuff the
breasts with haggis. Salt and pepper then seal the meat by gently
frying it in a frying pan in some olive oil.

Cook for about 5 minutes on each side then put into an oven proof
dish and bake in the oven for 30 minutes at 180 degrees.

While the chicken is cooking cook the sauce by putting the onions
and mushrooms in the pan the chicken came out of and saute them
until soft. Make sure the pan is on a high heat and is very hot
them add the whiskey. A this stage the pan should catch fire but
don't panic. Allow the alcohol to burn off. Once the flame has
gone out salt and pepper and add the basil. Now add the cream and
allow to cook out for 5 minutes.

Serve the chicken pouring the sauce over the top and serve with a
selection of fresh vegetables and potatoes.

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