Stags Breath Scottish Honey Whisky Liqueur

Balmoral Chicken with Stag's Breath Whisky Sauce

The classic and delicious Balmoral Chicken. Choose quality free-range chicken breasts and try to use your local butcher for your haggis. Serve with a wee dram.

Serves 4


  • For the chicken
  • 4 chicken breasts, boneless & skinless
  • At least 130g Haggis (we like D Gilmour the Butcher's)
  • 8 rashers dry cure streaky bacon
  • 30ml sunflower oil
  • 20g butter

Whisky Sauce

  • 60g salted butter
  • 1 finely diced shallot
  • 100ml Stag’s Breath Honey Whisky Liqueur
  • 100ml beef stock
  • 60ml double cream
  • Sea Salt to taste

Preheat oven to 180°C.

  1. Slice down the side of each chicken breast and make a pocket
  2. Crumble the haggis into a bowl, and stuff generously into the pocket.
  3. Wrap each breast with 1 – 2 rashers of bacon, securing with a toothpick if needed.
  4. Heat the oil and butter in a non-stick frying pan and sear the bacon wrapped around the chicken breasts until nicely golden – do this for approx. 2 minutes per side.
  5. Transfer to an oven proof dish and bake for up to 40 minutes (or until cooked through & piping hot.)
  6. Serve with the peppercorn sauce, your favourite vegetables and creamy mashed potato.

Stag's Breath Whisky Sauce

  1. Melt the butter in a saucepan over a medium heat, then add shallots, sauté for 3 minutes, or until soft.
  2. Add the Honey Whisky Liqueur and boil for 3 minutes, which reduces the alcohol
  3. Add the beef stock and boil for another 3 minutes before finally adding the cream.
  4. Reduce the heat to medium, heat through gently, but don’t boil.
  5. Once the sauce is at thick as you’d like, test for seasoning, and Blackthorn Sea Salt if needed.
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