Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4. Put the chicken breasts skin-side down on a chopping board and use a small knife to cut horizontally through the middle of each breast, leaving a centimetre at each edge and taking care not to cut right through. Stuff this pocket with the haggis and pull the sides of the chicken together to close it. Place in a shallow baking dish skin side up and set aside.
2. Heat 1 tablespoon oil in a high-sided frying pan, add the onion and fry for 5 minutes until starting to soften; increase the heat to high, add the mushrooms and fry for 3-4 minutes until golden brown. Add the bay leaf and stock, bring to a simmer then pour over the chicken. Cover the dish with foil and bake for 25-30 minutes, until the chicken is cooked through. Meanwhile, steam the swede for 10-12 minutes until slightly softened but not quite cooked. Set aside.
3. Once the chicken is ready, heat 1 tablespoon oil and half the butter in a frying pan and fry the breasts, skin side down, for 2-3 minutes or until golden brown and crisp. Strain the sauce into a saucepan, reserving the mushrooms. Return the chicken to the baking dish, turn the oven off and keep the chicken warm in the oven, uncovered. Whisk the remaining butter into the sauce and reduce over a low heat for 10 mins then stir the mushrooms back in to warm through and season to taste.
4. Heat the remaining 1 tablespoon oil in a large frying pan or a wok on a high heat, add the swede then the garlic and chilli. Fry, stirring regularly, for 1½ minutes, then add the kale and a pinch of salt and cook for another 3 minutes. Serve the chicken with the vegetables and sauce.