This chicken with oatmeal stuffing and whisky cream sauce is easy to prepare and with delicate, tasty flavors. It would be perfect for Burns Night and so much more.
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For anyone with a Scottish connection, you probably know Burns Night is celebrated on 25th January. Robert Burns is Scotland's national poet and his birthday is for many an excuse to break out the whisky and celebrate all things Scottish.
Alongside reciting Burns' poems, you typically enjoy a traditional meal. The main is relatively set, but you can be flexible on any appetizers or desserts. And these oatmeal stuffed chicken bites make a tasty way to start the meal, or have as an alternative main option.
A traditional Burns Supper
Traditionally, the core of a Burns Supper is haggis, 'neeps' (mashed rutabaga/swede) and 'tatties' (mashed potatoes), as haggis was a humble dish during Burns' lifetime. He wrote a poem in honor of it (To A Haggis), and you traditionally recite it as part of the supper.
My haggis recipe is a slightly more simplified version of the 'real thing', using easier to find ingredients, but it has all the core flavors and texture so I recommend giving it a try. Alongside the haggis, there will definitely be a dram or two of whisky, and you can add some other Scottish foods before or after.
To start, you might go with one of many Scottish soups like cullen skink or cock-a-leekie soup. While technically not raspberry season, a favorite dessert for me is cranachan (made with whisky, oats, cream and raspberries), or you could just enjoy some shortbread. Alternatively, keep it savory with a Scottish cheeseboard maybe with smoked salmon pate and oatcakes.
You might have noticed oats feature heavily in there, and they really are a core Scottish ingredient. And this chicken recipe is another tasty way to enjoy them.
Combining classic Scottish flavors
The oatmeal stuffing here is sometimes called "skirlie" and using it to stuff chicken is something my mum made as I was growing up. Sometimes it's made with quick oats, but we always had it with pinhead oatmeal (steel cut oats).
My mum's dish was made with whole chicken breasts stuffed with the oatmeal stuffing, wrapped with bacon and served with a cheese and cider sauce. While it's tasty, it's definitely a hearty main, while this way I show makes more bite-sized chunks that are perfect as an appetizer.
The whisky sauce has a little smokiness from the whisky (it's worth using a whisky with a good flavor), a little sweetness from the honey as well as a lovely creaminess. It's a perfect accompaniment to the more mellow chicken, and would go with other dishes as well.
This dish, while being Scottish-influenced doesn't, of course, need you to have any Scottish roots to enjoy it. While this dish would make a great Burns Supper appetizer, they would be just as good as part of a buffet spread or even as a game day snack.
You can also have a few of them, as we sometimes do, to make them into a main. Try them with some mashed or roast potatoes, and maybe some broccoli, greens or roasted root vegetables. It's a dish that can be relatively versatile in how you serve it.
Tips for making chicken with oatmeal stuffing
These little bites are easy to make with a short list of ingredients. There are just a couple points that are worth noting as you make them.
First, when you are filling the chicken, take care in what touches the raw chicken. So unless you know for definite you will use all the stuffing, make sure your spoon for scooping doesn't touch the chicken. The stuffing doesn't really stick together that well so you may have some fall out, but just tuck it back in after rolling. It will hold better as the chicken cooks.
The next thing to watch is as you are making the sauce. You start by flaming the whisky which you need to take care with. Have your next ingredient ready and keep your head WELL BACK as the flames can get high, so don't lean over. However, it's a necessary step to burn off the alcohol and save the sauce being bitter.
While this chicken with oatmeal stuffing might look a bit pale and plain, don't let that put you off. They've got comfort factor and a tasty simplicity that's perfect for taking on the flavorful, richer sauce. Great to brighten up this time of year, as part of a Burns Night celebration or just because.
Try these other bite-sized appetizers:
- Sausage rolls (a great combination of porky filling and crisp pastry)
- Blistered Padron peppers (a classic, simple tapas dish that are addictively good)
- Lemon pork meatballs (the lemon cuts through the richness and adds to the tasty flavor of these little bites)
- Cauliflower pakora (delicious little bites with Indian spices in the simple coating)
- Plus get more appetizer recipes in the archives.
Chicken with oatmeal stuffing and whisky cream sauce
Ingredients
For oatmeal stuffing
- 3 tablespoon beef suet or tallow (see notes)
- ¾ cup onion finely diced (¾ cup is around ½ a large onion)
- ½ cup pinhead oatmeal steel cut oats
To make filled chicken
- 1 lb chicken tenders or use whole breasts and cut them into smaller long, thin strips
- a little salt and pepper (optional but adds flavor)
- ½ tablespoon olive oil approximately, to drizzle
For whisky cream sauce
- 1 tablespoon whisky
- ¼ cup beef stock or chicken stock
- ½ cup heavy cream double cream
- ¼ teaspoon Dijon mustard
- ¼ teaspoon honey
- ½ teaspoon cornstarch cornflour, optional
Instructions
To make stuffing and chicken
- In a small skillet/frying pan, melt the beef suet/tallow over a medium heat then add the onion. Cook, stirring regularly, until it has softened but is not browning (if it starts to brown then reduce the heat).
- Reduce the heat to low, add the oatmeal and stir to mix. Season with a pinch of salt and pepper. Allow to cook, stirring now and then, for around 15 minutes until the oats are golden and cooked through. They will be a bit nutty and have some chew, but should taste cooked. If you want them slightly softer, add a teaspoon or two of stock but it shouldn't really be needed.
- Preheat the oven to 375F/190C.
- If needed, use the flat side of a mallet or a rolling pin to flatten out the chicken tenders a bit to make them relatively easy to roll. If using whole breasts, you will need to cut them probably in 4 or more pieces or, if serving as a main, you can just slit a pocket in the middle and fill it as a whole breast.
- Put a spoonful of the oatmeal mixture onto each piece of chicken, pressing it together a little, and carefully roll them up and place in an oven dish, join down. If they don't seem to hold you can secure with a cocktail stick. Don't worry if it leaks a little, just try to stuff back in. Repeat with the rest of the pieces of chicken and stuffing. You may want to add a little salt and pepper over the chicken before cooking. Drizzle a little oil over the top of the pieces of chicken.
- Bake the chicken for approximately 20 - 30 minutes until cooked through.
To make sauce
- Meanwhile warm the whisky in a small saucepan. If you have gas, tilt to one side to allow it to catch light. Otherwise, remove from the stove and use a long match or lighter to light. Be VERY careful as you do this as the flames can be high - definitely don't look over the pan.
- Once the flames have gone out, or are at least lower, add the stock and cream, holding a little of the stock back, and put back over the heat. Warm through and add the mustard and honey and mix in. Continue to warm over medium-low heat and stir to mix. Add the cornstarch to the stock you held back and stir to make a slurry. Add this cornstarch mixture to the whisky cream sauce and cook a couple more minutes, stirring constantly, so it thickens a little more.
- Serve the chicken pieces either with the sauce on the side for dipping, or poured over the top.
Video
Notes
Nutrition
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
This post was first shared in January 2018 and has been updated, primarily with new photos, added video and additional tips.
Try some other great dishes with oats:
- Basic Overnight Oats With Add Ins by Sneha's Recipe
- Carrot Cake Oatmeal by A Day in the Life on the Farm
- Crunchy Granola by A Spoonful of Thyme
- No Bake Peanut Butter Chocolate Chip Oat Bars by Family Around the Table
- Oatmeal Blueberry Bread by Karen's Kitchen Stories
- Quick Weekday Oatmeal for One by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Savory Oatmeal Bowl by Culinary Adventures with Camilla
Remember to pin for later!
sneha datar says
This makes a great appetizer, love the whisky sauce.
Caroline's Cooking says
Thanks Sneha!
Colleen says
This makes me want to break out the whiskey...good thing we have tons of it around here this year!!!
Caroline's Cooking says
Well this won't use a whole lot, but of course a little alongside would be no bad thing 🙂 Thanks Colleen.
Ellen says
My son is playing the bagpipes at a Robert Burns event at school soon! What a fun and delicious dish!
Caroline's Cooking says
How fun! Thanks Ellen.
Kathy Walker says
I have never worked with pinhead oatmeal. This is an interesting dish and I know I would enjoy the sauce! I can be easily distracted. 🙂 Great little starters.
Caroline's Cooking says
Thanks Kathy, pinhead is a bit like steel cut - the shape gives a nice nutiness and texture to things. And yes, the sauce is great!
Karen says
They may be pale, but that tartan dresses them up nicely!
Caroline's Cooking says
Thanks Karen - the sauce adds so much great flavor too, you soon never notice!
Camilla @ Culinary Adventures says
Brilliant! I was just thinking about using oats as I would any grain. This is a perfect dish. Thanks for sharing.
Caroline's Cooking says
Thanks Camilla - yes I think pinhead oatmeal in particular lends itself pretty well to that.
Wendy says
I love that you went with a savory dinner dish using oatmeal. What a fun tradition. How do I wrangle an invitation?
Caroline's Cooking says
Ha, thanks Wendy! You'd be welcome any time!
Frugal Hausfrau says
This looks lovely! Every year I think about Robert Burns day only after I see a post like this - Having a very large amount of Scottish ancestry I always think I should have at least a wee dram! The dish looks marvelous and it sounds like your Mom was a marvelous cook.
Thanks for sharing this on our Throwback Thursday link party! I love it! I'll be pinning, too, so be sure to follow us there, and see you next week! 🙂
Mollie
Caroline's Cooking says
Thanks. A wee dram at least is certainly a good idea! If you ever get the chance to go to a more formal Burns Supper with the poetry recitals etc they can be a lot of fun. Meanwhile do try this as a substitute!
Kat says
Oatmeal is my favorite food! And chicken is my favorite meat - I would definitely be willing to try this!
Caroline's Cooking says
I hope you will, Kat, it's tasty, particularly with that sauce!
Liz says
I've been seeing more savory dishes with oatmeal recently. Thanks for bringing this inventive recipe to FF.
Caroline's Cooking says
Thanks Liz, oatmeal stuffing is actually quite an old-fashioned thing in Scotland - it's funny how things come in and out of popularity!
Caroline's Cooking says
Thanks Kristen, they all work really well together and have lovely flavors.
Kennedy Cole says
This is certainly creative! I don't think I've ever heard of stuffing chicken with oatmeal, but it looks divine! Thanks for sharing! 😀
Caroline's Cooking says
Thanks Kennedy, it's a tasty dish, particularly with the sauce.
Joy @ Joy Love Food says
This is the first I've heard of Burns Night, it sounds like a wonderful tradition and this chicken with oatmeal stuffing sounds like the perfect dish to enjoy as part of a Burn's Supper, love the whiskey sauce!
Caroline's Cooking says
Thanks Joy, the sauce is delicious. I think Burns Night doesn't really travel much outside of Scottish circles, but it's fun, even if I did have to learn lots of poetry by heart as a child as part of it!
Analida's Ethnic Spoon says
I love the nice creamy whiskey sauce! Happy Robert Burns day!
Caroline's Cooking says
Thanks Analida, it's really delicious. We mopped up every last drop!
Denise Wright says
Boy this sounds really interesting! The whiskey sauce alone sounds delicious. I love hearing about your traditions too.
Caroline's Cooking says
Thanks Denise. The whisky sauce is in fairness my favorite part - I am already thinking what else to put it with!
Hilda says
This is a great and timely dish. We usually celebrate Robbie Burns Day, but always have to have something more than haggis - this would work very well. Happy Robbie Burns Day!
Caroline's Cooking says
Thanks Hilda, I hop you'll like them, I remember from last year that you celebrated Burns Night so I thought of you as I posted this!