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Chicken ballantine

Easy – 2hrs 50mins
chicken ballantines auld hag recipe2 scaled aspect ratio 16 9

A delicious date night or dinner party main course, except with a dash of Ballantine’s FINEST to make this Chicken Ballotine extra special.

Chicken Ballantine Ingredients

  • 100ml of Ballantine’s Finest
  • 2 large Chicken breasts
  • 150g haggis
  • 8 slices of Scottish cured ham or streaky bacon
  • 1 Shallot
  • 200ml of Beef stock
  • 1tbsp Green peppercorns
  • 1 tsp ground Black pepper
  • 100ml Double cream

How to make Chicken Ballantine

  • Start off by butterflying your chicken breasts by running your knife through the thickest part of the chicken towards the other side but stopping before the end; folding the breast out like a book. Then take your haggis and divide into two and shape so that it fits down the middle of the butterflied breast.
  • Transfer to clingfilm and use it to your advantage so it tightly wraps the chicken and haggis into cylinder. Squeeze out the air at the sides and continue rolling before twisting the ends to form a smooth rolled chicken breast (i.e. ballotine). Chill it in the fridge for an hour.
  • Next, lay your cured ham out onto another layer of clingfilm and create a lattice. Place the ballotine on top and fold in the sides before repeating the rolling process, trimming off any extra, ensuring it is nice and tight. Chill again for an hour.
  • Place the ballotine into a water bath in the oven for around 35 minutes (subject to thickness) at 140c. The ballotine can then be seared in a pan and set aside to rest.
  • Whilst that’s resting, add finely diced shallot and grated garlic to butter and some oil. Cook to soften before adding the Ballantines Finest, flambé to remove the alcohol and reduce.
  • Once reduced, then add green peppercorns (which are edible and flavourful whole – unlike black peppercorns) along with ground black pepper and beef stock before reducing again. Finally, add the double cream and reduce once more before seasoning.
  • Serve with some rich, tattie puree along with the sliced ballotine and your Ballantines sauce. The result: the Chicken Ballantine.

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