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Haggis-stuffed chicken breasts with chilli and garlic stir-fried swede and kale


Serves: 4
timePrep time: 45 mins
timeTotal time:
Haggis-stuffed chicken breasts with chilli and garlic stir-fried swede and kale
Recipe by Rachel McCormack / Recipe photograph by Toby Scott

Haggis-stuffed chicken breasts with chilli and garlic stir-fried swede and kale


Serves: 4
timePrep time: 45 mins
timeTotal time:

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Nutritional information (per serving)
Calories
555Kcal
Fat
33gr
Saturates
12gr
Carbs
16gr
Sugars
8gr
Fibre
6gr
Protein
45gr
Salt
0.7gr

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 4 skin-on corn-fed chicken breasts
  • 150g haggis, crumbled
  • 3 tbsp vegetable oil
  • 1 small onion, finely diced
  • 250g chestnut mushrooms, finely sliced
  • 1 bay leaf
  • 250ml fresh chicken stock
  • 50g butter
For the vegetables
  • 500g swede, peeled, cut into 2cm cubes
  • 2 garlic cloves, finely chopped
  • 1 red chilli, deseeded and finely diced
  • 200g kale

Step by step

Get ahead
Stuff the chicken breasts a day ahead; take out of the fridge 30 minutes before cooking.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Put the chicken breasts skin-side down on a chopping board and use a small knife to cut horizontally through the middle of each breast, leaving a centimetre at each edge and taking care not to cut right through. Stuff this pocket with the haggis and pull the sides of the chicken together to close it. Place in a shallow baking dish skin side up and set aside.
  2. Heat 1 tablespoon oil in a high-sided frying pan, add the onion and fry for 5 minutes until starting to soften; increase the heat to high, add the mushrooms and fry for 3-4 minutes until golden brown. Add the bay leaf and stock, bring to a simmer then pour over the chicken. Cover the dish with foil and bake for 25-30 minutes, until the chicken is cooked through. Meanwhile, steam the swede for 10-12 minutes until slightly softened but not quite cooked. Set aside.
  3. Once the chicken is ready, heat 1 tablespoon oil and half the butter in a frying pan and fry the breasts, skin side down, for 2-3 minutes or until golden brown and crisp. Strain the sauce into a saucepan, reserving the mushrooms. Return the chicken to the baking dish, turn the oven off and keep the chicken warm in the oven, uncovered. Whisk the remaining butter into the sauce and reduce over a low heat for 10 mins then stir the mushrooms back in to warm through and season to taste.
  4. Heat the remaining 1 tablespoon oil in a large frying pan or a wok on a high heat, add the swede then the garlic and chilli. Fry, stirring regularly, for 1½ minutes, then add the kale and a pinch of salt and cook for another 3 minutes. Serve the chicken with the vegetables and sauce.

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