- Serves: 1
- Cook Time: 20 minutes
- Prep Time: 30 minutes
- Effort: medium
For the turnip sauce
- 100 g turnips, diced
- 300 ml vegetable stock
For the potato rosti
- 1 baking potato
- 2 tbsp olive oil
For the chicken
- 2 tbsp vegetable oil
- 1 small onion, diced
- 1 tsp thyme, leaves only
- 25 ml whiskey
- 30 g haggis, crumbled
- 1 x 175 g chicken breasts
- 4 slices wafer thin slices pancetta
1. For the turnip sauce; boil the turnip in stock for about 15- 20 minutes, until tender. Drain and reserve the stock.
2. Tip the turnip into a food processor and process until smooth. Add the stock, a little at a time, until it takes on a soft sauce-like consistency. Set aside.
3. For the rosti; peel the potato and par-boil for 15 minutes before draining. Peel the potato and grate into a mixing bowl. Season well. Preheat the oven to 200C/gas 6.
4. Shape the potato into a flat round, about 0.5cm thickness. Heat the olive oil in a small ovenproof frying pan and fry the potato rosti for 2-3 minutes on each side. Transfer the pan to the oven and continue cooking for another 5 minutes. Keep warm.
5. For the chicken; heat 1 tablespoon oil in a frying pan set over a low heat. Soften the onion and thyme for 2-3 minutes before adding the whisky. Set aside and leave to cool. Stir in the crumbled haggis.
6. Using a sharp knife, make a pocket in the chicken breast and add the stuffing.
7. Wrap the pancetta around the centre of the breast.
8. Heat the remaining oil in an ovenproof frying pan and seal the breast over a moderate heat. Transfer the pan to the oven and continue cooking for 5-7 minutes, until tender.
9. Warm the turnip sauce and serve with the chicken and potato rosti.
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