Claim Jumper is a restaurant chain headquartered in California with 45 locations through out the western states. They are known for a large menu with a wide range of foods. The menu features a wide range of foods, including sandwiches, pizzas, and salads, but focuses mainly on meats such as steaks, and ribs. They have become well known for their signature desserts. Claim Jumper has licensed its name to frozen food producer American Pie, LLC to create a line of frozen dinners, which are sold in grocery stores.



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Whiskey Chicken

Claim Jumper Copycat Recipe

Serves 4

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 oz. sourdough croutons
1 1/2 Granny Smith apples, diced
1 teaspoon dried tarragon
1 tablespoon fresh parsley, chopped
4 double chicken breasts, skin-on
1 cup apple juice
1/4 cup brandy
1/4 cup whiskey
4 tablespoons sugar
1 pinch fresh tarragon leaves
1 pinch ground nutmeg
Make Stuffing:  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.

Prepare Chicken:  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.

Cook Chicken:  Bake chicken in a pre-heated 350 degree oven for 18 to 20 minutes or until the chicken's internal temperature reaches 165 degrees.

Make Sauce:  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. Serve chicken over a bed of stuffing. Drizzle sauce over chicken before serving.

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