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Ingredients

• 1 skinless chicken breast
• 2-3 new potatoes, quartered
• 1 small handfuls carrots, chopped
• 1 small handfuls parsnips, chopped
• 1 small handfuls swede, diced
• 50 g haggis
• 1 tsp Dijon mustard
• 2 rashers streaky bacon
• 2-3 cloves garlic, unpeeled
• 2 tbsp olive oil
• 1/2 tsp thyme, leaves only
• 50 g unsalted butter
• 175 ml chicken stock, (or lamb or beef stock)
• 1 dashes of whiskey
• 1 small handfuls parsley, chopped
• watercress, optional

Description

John Quigley’s Twist On The Modern British Dish Also Known As ‘Balmoral Chicken’ Is To Brush It With Dijon Mustard To Add Another Element Of Flavour

UK TV