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Chicken Balmoral, named after the Queen’s Highland retreat, is a popular dish at CLC Duchally Country Estate. Made with local produce including haggis and cured bacon, it’s great served with a peppercorn sauce.

Duchally’s award-wining restaurant, Monteaths, ranks Chicken Balmoral among its most popular dishes, and it’s easy to see why. The haggis stuffing and cured bacon keep the chicken lovely and moist, whilst adding richness of flavour. Monteaths use Simon Howie’s haggis and bacon to ensure top quality.

If you’re missing Scotland, why not try your hand at creating this flavoursome dish.


4 chicken breasts, boneless & skinless
130g haggis (slices or bung)
4 rashers dry cure bacon
30ml olive oil
20g butter

Peppercorn Sauce

2 – 3 tbsp peppercorns
60g butter
1 shallot, diced
100ml brandy
100ml beef stock
60ml double cream


1. Preheat oven to 180°C.
2. Slice down the side of each chicken breast, making a pocket.
3. Roll the haggis into a sausage shape and stuff into the chicken pocket.
4. Wrap each breast in a rasher of bacon and secure with a toothpick if necessary.
5. Heat the oil and butter in a non-stick frying pan, sear the bacon wrapped around the chicken breasts. Give 2 minutes on each side.
6. Place in an oven proof dish and transfer to the oven for 35-40 minutes or until cooked through & piping hot.
7. Serve with the peppercorn sauce and a selection of vegetables and/ or mash potato.

Peppercorn Sauce

1. Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.
2. Melt the butter in a saucepan over a medium heat. Add the shallots and saute until soft (approx. 3 mins).
3. Add the brandy and boil for 3 minutes. Take care when adding the brandy as the liquid may ignite. This burns off the alcohol in the brandy.
4. Add the beef stock and boil for another 3 minutes.
5. Finally, add the cream and reduce the heat to medium. Heat through, but don’t allow the sauce to boil. Once the sauce is at your desired thickness, test for seasoning. Add salt if necessary.