Last night Steve and I had a delicious and very simple meal. There isn’t much to be said about it – it was proper old fashioned meat and two veg for a cold snowy night. I couldn’t even be bothered to do mashed potato so I bunged a couple of baking spuds in the oven.
I adore haggis. I had some in the freezer left over from Burns Night – I have a habit of buying far too much haggis (as you do). I defrosted more than would fit in the chicken so we had the extra wrapped just in bacon, a bit like a stuffing ball. If you don’t like or can’t get hold of haggis then stuffing would be a nice substitute.
A word on chicken thigh – it is tastier than chicken breast and quite a lot cheaper. What’s no to like!
I could have done much more interesting vegetables, and probably would have done at a weekend – but it was a tired Thursday evening and my husband and I were more in the mood for a card game than for cooking! A chuck it in the oven and ignore it meal was definitely the order of the day.
- A boned chicken thigh per person
- Four rashers of bacon per person
- A handful of haggis each (possibly not a very helpful measure! I had frozen the (uncooked) haggis chopped into chunks so I could grab one or two at a time as needed)
- Potatoes, vegetables and gravy – if the mood takes you you can be rather more creative with this than I was!
Pre-heat the oven to 180oC; put the potatoes into the top of the oven straight away if you are baking them. The potatoes take longer than the chicken so there is no need to rush the next bit (I was impatient and ended up having to give the potatoes a blast in the microwave for five minutes part way through cooking, which disrupted the card game somewhat!).
Flatten out the chicken; you will find that because the thighs have been boned there is an obvious place to open it up.
Take about a tablespoon of haggis and wrap the chicken around it. Next, wrap a couple of rashers of bacon around the chicken to hold it together as a parcel. Any remaining haggis after you have done chicken for everyone can be made into balls with bacon wrapped around. Place in an oven dish and bake in the bottom of the oven for half to three-quarters of an hour.
Serve with vegetables and gravy (I ‘cheated’ at gravy; I found instant granules at the back of the cupboard, doctoring it just a little by using the boiling water from the carrots and adding a little of the juice from the cooked meat).