4 x 250g chicken breasts, skin on with knuckle
100g haggis, divided into 25g portions
1kg white potato for mashing, peeled
250g turnip or swede, peeled
400g broccoli, cut into small florets
70g spring onions, finely chopped
100g white onion, finely diced
150ml double cream
150ml chicken stock
30g cracked black peppercorns
Salt & pepper seasoning
Place chicken skin side down, pull the inner fillet to the side and with a sharp knife, score along the breast making an incision pocket. Make sure not to break the outside flesh.
Place 25g haggis into each pocket and pull inner fillet across to seal. Season chicken with salt and pepper.
Cut potatoes and turnip into small pieces. Place each into separate pots with boiling salted water and cook until soft.
Drain well and allow to dry. Mix both together and mash with potato masher or ricer. Add in 25g of butter, season and add in the spring onion.
Cook broccoli in a pot of boiling, salted water until tender. Once cook, drain well.
While the potatoes and turnips are cooking, heat a heavy bottomed frying pan with 75g butter.
Add your chicken breasts skin side down and cook until golden brown, basting the chicken to cook the other side.
Once sealed, place on a baking sheet and into a pre-heated oven at 180’C degrees. Cook for a further 15 minutes.
Using the frying pan the chicken was cooked in, add another 25g of butter, the diced onion and half of the spring onions (set green ends to side). Sauté until soft, add in the peppercorns and further cook.
Add the chicken stock, bring to the boil and simmer until reduced.
Add the double cream and reduce until desired consistency. Season to taste.
Once all ingredients are cooked, place a metal pastry ring on plate and place clapshot into the ring and broccoli.
Cut chicken breast at a 45 degree angle and place onto plate, resting one half on clapshot and other half resting against the clapshot. Drizzle sauce over chicken and serve.