Print Recipe

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


  1. Melt butter in a saucepan. Sauté celery and onion until translucent.
  2. In a separate pot, place 1 1/2 cups chicken stock, thyme, basil garlic and 1/4 teaspoon white pepper; simmer 15 minutes.
  3. Pour chicken stock mixture over the onions and celery; simmer 15 minutes.
  4. 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.
  5. 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.
  6. 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 tablespoon cornstarch and a little water.
  7. Serve chicken over a bed of stuffing. Drizzle sauce over chicken before serving.

Source: Chef John Casey, Claim Jumper Restaurant, Phoenix, Arizona -

Recipe Goldmine

Like Us on Facebook



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.