Bacon-wrapped chicken with haggis & chestnut stuffing

A special Christmas dish full of festive flavour, but without any of the stress, served with creamed sprouts and cranberry & red wine sauce.

Haggis makes a fabulous no-effort stuffing for poultry or pork. Simply mix with a few chopped chestnuts and it’s ready to use.


  • Serves: 4 (easily doubled)
  • Difficulty: Easy


  • 100g Ramsay of Carluke haggis, roughly chopped
  • 50g vacuum-packed chestnuts, roughly chopped
  • 8 rashers Ramsay of Carluke streaky smoked bacon
  • 4 plump, skinless and boneless chicken breasts
  • a few sprigs of fresh thyme
  • Splash of vegetable oil
  • 200ml red wine - Pinot Noir works well
  • 1 heaped tbsp cranberry sauce
  • 300ml good quality fresh chicken stock
  • 2 tbsp butter
  • 1 leek, trimmed and finely shredded
  • 150g fresh Brussel sprouts, trimmed and finely shredded
  • 4 tbsp double cream, or more if you like


1) Mix the haggis and chestnuts in a bowl. Stretch the bacon with the back of a knife to make each piece thinner and longer by about fifty percent.

2) Cut a deep slit in the side of each chicken breast, taking care not to cut all the way through, then open out to make a deep pocket. Stuff with the haggis mix, squash the sides of the chicken back together, then reseal. Wrap the chicken tightly in the bacon, trying to keep the ends underneath and tucked in neatly, adding a sprig of thyme here and there. The chicken will not need seasoning as the haggis and bacon are both highly seasoned. The chicken can be wrapped and chilled for up to 2 days ahead.

3) Heat a large non-stick frying pan then add a little oil. Pan-fry the wrapped chicken for 15-20 mins, turning often, until the bacon is golden all over and the chicken is cooked through, Fry the underside of the chicken first so the ends of the bacon seal together. This will make the chicken easier to turn later. (Alternatively, brown for a few mins in an oven-proof pan, then roast at 200C/fan 180C/ gas 6 for 10-15 mins, until hot through). Leave to rest on a plate.

4) While the chicken cooks, put the wine and cranberry sauce into a saucepan, then add 200ml of the stock. Boil, uncover, until reduced and syrupy. This should be ready by the time the meat is cooked through.

5) In another pan, melt the butter then add the leek and fry for 2 mins until starting to soften. Add the sprouts, stir-fry for 2 mins or so until brighter green, then add the remaining stock and the cream. Cover and simmer for 2-3 mins or until just tender. Season to taste and keep warm.

6) Slice the chicken thickly. Serve on top of a mound of the creamed sprouts, with the cranberry sauce drizzled around.