Claim Jumper Whiskey Chicken
3/4 stick butter
1/2 cup celery, diced
1/2 cup onion, diced
2 cups chicken stock
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon granulated garlic
1/4 teaspoon plus 1 pinch white pepper
10 ounces sourdough croutons
1 1/2 Granny Smith apples, diced
1 teaspoon dried tarragon
1 tablespoon freshly-chopped parsley
4 double chicken breasts, skin-on
1 cup apple juice
1/4 cup brandy
1/4 cup whiskey
4 tablespoons granulated sugar
1 pinch fresh tarragon leaves
1 pinch ground nutmeg
Melt butter in a saucepan. Sauté celery and onion until translucent.
In a separate pot, place 1-1/2 cups chicken stock, thyme, basil
garlic and 1/4 teaspoon white pepper; simmer 15 minutes. Pour
chicken stock mixture over the onions and celery; simmer 15 minutes.
In a large mixing bowl, combine croutons, 1 whole diced apple, dried
tarragon and parsley; add to stock mixture. Mix well. Spread mixture
on a cookie sheet to cool.
Place chicken breasts skin side down on a cutting board; flatten and
score thick spots. Place a 3-inch ball of stuffing on the chicken
breasts; roll the ends over the ball to cover it completely. Place
each rolled up chicken breast on a cooling rack placed over a baking
sheet. Pour a little water in the baking sheet. Bake chicken in a
preheated 350 degree F oven for 18 to 20 minutes or until the
chicken's internal temperature reaches 165 degrees F.
In a saucepan, combine 1/2 apple, 1/2 cup chicken stock, apple
juice, brandy, whiskey, sugar, fresh tarragon, allspice, nutmeg and
1 pinch white pepper; simmer 20 minutes. If needed, thicken with a
slurry of 1 Tbsp. cornstarch and a little water.
Serve chicken over a bed of stuffing. Drizzle sauce over chicken
Source: Chef John Casey, Claim
Jumper Restaurant, Phoenix, Arizona