By Donald Russell
Donald Russell not only supply quality meat, but poultry, too. The chicken supremes are marvellously seasoned by the addition of traditional haggis. This makes an elegant presentation for the Chieftain of the Pudding Race, along with its appropriately Scottish whisky sauce.
4 Free-range Corn-fed Chicken Supremes
1 Haggis Pudding, 250g
Salt and pepper
1 tbsp sunflower oil
For the whisky cream sauce
1 bay leaf
200ml rich chicken stock
8 tbsp double cream
4 tsp wholegrain mustard
4 tbsp Scotch Whisky
1 pinch salt
Generous grind of black pepper
Preheat oven to 180°C/Fan 160°/Gas 4.
Take the Haggis Pudding out of its skin and slice into 4 quarters.
Butterfly each chicken fillet from the side and stuff with a quarter of the haggis, folding the chicken back into its original shape.
Heat the oil in a frying pan on the hob, season each stuffed supreme and sear for 3 minutes on each side, searing the skin side first and turning gently.
Transfer the supremes to a baking tray and cook in the oven for 15-18 minutes, or until the chicken is cooked through.
In the meantime, deglaze the frying pan with the chicken stock and the bay leaf, simmering for 10 minutes, or until reduced by half.
Remove cooked supremes from oven and allow to rest somewhere warm for 5 minutes.
Remove bay leaf and stir in the rest of the sauce ingredients. Gently simmer to reduce to a creamy pouring consistency.
Serve up the stuffed supremes with the sauce, carrots and mash, and a wee dram of whisky.