Choose Chicken Braemar…

“Black Pudding…It brings a richness to the dish and enhances the flavour of food.”

-Dave Motherfill

Chicken Braemar is a classic marriage of black pudding and chicken.

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Scottish black pudding, chicken and pancetta….yum!

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This air-dried pancetta keeps the chicken moist and adds a wonderful smoky flavour.

Ingredients:

  • 2 skinless medium chicken breast fillets
  • 1 slice of black pudding
  • 8-10 slices of pancetta
  • 1tbs of olive oil
  • Freshly grounds sea salt & black pepper

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Crumble the black pudding.

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Fill the pocket with the crumbled black pudding.

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Wrap in slices of pancetta and drizzle with olive oil.

Method:

  1. Preheat oven to 200° C/400°C/Gas 4.
  2. Cut into the meaty part of the chicken breasts, making a pocket.
  3. Fill with crumbled pieces of black pudding.
  4. Close the pocket, then wrap each chicken breast using 3 slices of pancetta.
  5. Place the chicken in a foil-made dish, drizzle with olive oil and bake for 25 mins, until the cooked through.
  6. Remove the chicken from the oven, and let is rest for 5 minutes.
  7. Remove any cooking liquor to add to a cream based sauce.
  8. To serve, cut in half to expose the black pudding.

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Pour over an Oyster Mushroom Sauce and serve with seasonal vegetables.

If you’re feeling really adventurous, why not fill the chicken with some Scottish Haggis for a change!

Time for dinner,

Frances ☺

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6 thoughts on “Choose Chicken Braemar…

  1. Pingback: Oyster Mushroom Cream Sauce… | Loving Leisure Time

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