Claim Jumper Whiskey Chicken - Printable Version +- Fishing Forum (https://bigfishtackle.com/forum) +-- Forum: Fish and Game Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=395) +--- Forum: Non Fish and Game Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=118) +--- Thread: Claim Jumper Whiskey Chicken (/showthread.php?tid=188973) |
Claim Jumper Whiskey Chicken - tubeN2 - 03-04-2005 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 tsp. 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 before serving. |