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  • 1tbsp vegetable oil
  • 2 chicken breasts
  • 60g haggis
  • 80g finely diced onion
  • 1 tsp garlic puree
  • 2 tbsp peppercorns
  • 250ml double cream
  • 1 beef/chicken stock cube
  • Salt, to taste
  • Mashed tatties, to serve


  • Prep: 10 mins
  • Cook: 20 mins
  • Serves 2

Step 1

Heat oven to 180°. Cut a 2-3cm slit into the side of each chicken breast, stuff half the haggis into each breast and fold closed.

Step 2

Heat oil in a frying pan on a medium-high heat and cook chicken for 2-3 mins each side. Remove from pan and place in a roasting dish in oven for 12-15 mins.

Step 3

While the chicken cooks, add the onion to the pan and cook in the remaining oil until softened, add garlic and pepper and cook for 2 mins. Add cream and stock cube, bring to the boil, then simmer until the sauce has thickened; remove from heat. You can add a drop of boiling water to make a thinner sauce if you wish.

Step 4

Remove the cooked chicken from the oven and serve with the sauce poured over, accompanied with creamy mashed tatties.

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