“Aromatic Gluten-Free Scottish Lunch: Creamy Haggis Stuffed Chicken with Whisky Gravy and Roasted Vegetables”

This article provides a mouthwatering and sensory-filled gluten-free Scottish lunch recipe that combines the hearty flavors of haggis with succulent chicken breasts and tender roasted vegetables. The dish is served with a rich whisky gravy, making it perfect for those looking to indulge in a culinary experience reminiscent of the Scottish highlands.

🕒 Prep: 20 minutes - Cook: 50 minutes - Total: 1 hour and 10 minutes

🍽 Servings: 4

🔥 Difficulty: Intermediate

🌎 Cuisine: Scottish, Gluten-Free

Allergens

Egg, Dairy

Ingredients

1. 4 large boneless, skinless chicken breasts 2. 1 cup gluten
free haggis stuffing (see recipe below) 3. 1/4 cup whisky 4. 3 cups mixed roasted vegetables (carrots, parsnips, brussels sprouts) 5. 1 cup gluten
free chicken broth 6. 2 tablespoons cornstarch 7. Fresh parsley, for garnish 8. Salt and pepper, to taste Gluten
Free Haggis Stuffing: 1. 1/2 cup finely chopped onion 2. 1/2 cup finely chopped celery 3. 2 cups gluten
free stuffing mix 4. 1 cup cooked haggis, crumbled 5. 1 teaspoon dried sage 6. Salt and pepper, to taste 7. 1 large egg, beaten 8. 1/2 cup chicken broth 9. 1 tablespoon butter, melted

Instructions

Preheat the oven to 375°F (190°C).
Make the gluten free haggis stuffing by following the recipe below. Set aside.
Cut a horizontal pocket into each chicken breast and fill with about 1/4 cup of the prepared haggis stuffing. Season the chicken breasts with salt and pepper, to taste.
Place the seasoned chicken breasts in a baking dish and bake for 25 30 minutes or until cooked through and the internal temperature reaches 165°F (74°C). Remove from oven and let rest for 5 minutes.
In a saucepan, combine the whisky and gluten free chicken broth. Bring to a simmer over medium heat and cook for about 2 minutes.
Mix the cornstarch with water and add it to the sauce to thicken. Cook until the gravy has reached your desired consistency. Season with salt and pepper, if needed.
Prepare the roasted vegetables by tossing them in oil, seasoning with salt and pepper, and baking at 400°F (205°C) for about 25 minutes or until tender.
To plate, place a bed of roasted vegetables on each dinner plate, followed by the cooked chicken breast. Drizzle the whisky gravy over the top of each dish and garnish with fresh parsley.

Chef’s Insight

1. To add an extra layer of flavor, consider brining the chicken breasts before stuffing and baking them.

Notes

1. Ensure that the haggis you use is labeled as gluten-free. 2. Adjust the seasoning according to your taste preferences.

Substitutions

1. For a non-gluten-free version, use regular stuffing mix and haggis. 2. To avoid egg allergies, substitute the beaten egg with unsweetened apple sauce. 3. For dairy-free, replace butter with olive oil or coconut oil.

Alternative Preparations

1. This recipe can be prepared ahead of time and assembled just before baking. 2. Leftover haggis stuffing can be used as a side dish or in other recipes.

Alternative Methods

1. Instead of baking, you could use a grill to cook the chicken breasts.

Best Storage Practice

1. Store leftovers in an airtight container in the refrigerator for up to 3 days. 2. Reheat in the oven or microwave until warmed through.

Shelf Life

1. Freshly made haggis should be consumed within 3 days.

Plating Tips

1. Use a wide, shallow dish to showcase the roasted vegetables and chicken breast. 2. Drizzle the whisky gravy in a zigzag pattern for an appealing presentation.

Nutrition Facts

1. Per serving: Calories 680, Fat 25g, Protein 52g, Carbohydrates 55g, Fiber 7g, Sugar 4g