This chicken with oatmeal stuffing and whisky 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 any of you that know me even a bit, you'll know I am Scottish and you may have either seen here previously or know from elsewhere that Burns Night is rapidly coming up.
If you don't know the connection, 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.
A traditional Burns Supper
Traditionally, a Burns Supper consists of haggis (spoiler alert - mine is more of a cheats way to make it, or for those less into some of the traditional ingredients), 'neeps' (swede/turnip) and 'tatties' (potatoes). There will definitely be a dram or two of whisky, probably some good Scottish cheese or eg smoked salmon or smoked haddock pate with oatcakes and maybe cranachan or Athol brose for dessert (both include whisky, oats and cream; cranachan also has raspberries).
Even from this you might have picked up that oatmeal and whisky are pretty common in a number of Scottish dishes, and both are in the recipe I am sharing today which is a variation on something my mum has made for years: chicken with oatmeal stuffing and whisky sauce.
Combining classic Scottish flavors
The oatmeal stuffing is based on the stuffing my mum has used for years in various dishes (she also adds suet but it can be tricky to find apart from pre-Christmas). Having looked into it, Scottish oatmeal stuffing is sometimes called "skirlie" and often made with quick oats, but we always had it with pinhead oatmeal (steel cut).
One dish my mum makes is chicken breasts stuffed with the oatmeal stuffing, wrapped with bacon and served with a cheese and cider sauce. It's tasty but I have to say serving like I have here with whisky sauce just steps it up into something special.
The whisky sauce has the smokiness from the whisky (it's worth using a whisky with a good flavor) plus a little sweetness from the honey all within a smooth creaminess. It's a perfect accompaniment for the mellow oatmeal-stuffed chicken. I should point out that by oatmeal here I mean pinhead oatmeal which is one of the most commonly used in Scottish cooking. All together it makes a delicious dish from fairly humble ingredients.
This dish while being Scottish-influenced doesn't, of course, need you to have any Scottish roots to enjoy it. While the bites of chicken would make a great Burns Supper appetizer, using the whisky sauce for dipping, they would be just as good at any party table or even as a game day snack.
You can also have a few of them, as we did, along with some roast potato wedges and other veg, for example, to make them into a main meal. I know you've possibly seen me do things 'two ways' like this a couple times but I think it's great to have dishes that are more versatile.
How to make chicken with oatmeal stuffing
These little bites are really easy to make and. The stuffed chicken itself is very mellow that suit various tastes. The sauce is more distinct but has such great flavors it's something that we lapped up every last drop. Both are easy to make but one thing to point out is be VERY careful when you set fire to the whisky. The flames can get very high, so watch where you do it and don't lean over. However, it's a necessary step to burn off the alcohol and save the sauce being bitter.
While the colors might look a bit bland, this is a tasty dish that is also easy to make and versatile in how you serve it. It's got that comfort factor that's great for this time of year and would fit perfectly on a Burns Supper table, or for any occasion. Give it a try and enjoy.
Try these other bite-sized appetizers:
- Sausage rolls
- Thai basil pork meatballs with peanut dipping sauce
- Blistered Padron peppers
- Cauliflower pakora
- Plus get more appetizer recipes in the archives.
Chicken with oatmeal stuffing and whisky sauce
Ingredients
- 1 lb chicken tenders 450g, you can use whole breasts and cut them more or slit open and use whole if as a main
- 1 tablespoon butter 15g
- ½ onion small, finely diced
- 3 tablespoon pinhead oatmeal
- 1 oz whisky 30ml
- ½ cup heavy cream 120ml double cream
- 1 teaspoon honey
- ¼ teaspoon cornstarch cornflour
Instructions
- Preheat the oven to 375F/190C.
- 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. Cut each tender in half so you have two short-ish lengths from each. 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.
- In a small skillet/frying pan, melt the butter 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).
- Add the oatmeal and stir to mix through then remove from the heat.
- 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. Don't worry if it leaks a little. Drizzle a little oil over the top of the pieces of chicken.
- Bake the chicken for approx 30min until cooked through.
- Meanwhile warm a small pan on the stove then add the whisky and set light to it, off the heat. Be VERY careful as you do as the flames can be very high - definitely don't look over the pan.
- Once the flames have gone out, add the cream and put back over the heat. Once it has warmed, add the honey and mix in. Cook for around 10min at a gently simmer so the cream reduces a little. Add the cornstarch and cook a couple more minutes so it thickens a little more.
- Serve the chicken pieces either with the sauce on the side for dipping, or poured over the top.
Nutrition
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
See all the other recipes with oatmeal being shared for today's Foodie Extravaganza:
- 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!