Ingredients

• 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

Instructions

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.