• 3 Tablespoons bourbon whiskey or apple juice
  • 1/2 Cup low sodium chicken stock
  • 1/2 Cup California golden raisins
  • 1/4 Cup California natural raisins
  • 2 sprigs fresh sage
  • 11/4 Pounds light and dark meat chicken pieces
  • 3 Ounces fresh baby carrots, cut in half
  • 1/2 Cup fresh baby turnips, cut in half
  • 3 fingerling potatoes, cut in half diagonally
  • 1 Tablespoon butter
  • 1 Teaspoon olive oil
  • 11/2 Tablespoons thinly sliced shallots
  • 1 sprig fresh sage
  • 1 sprig fresh thyme
  • 3/4 Cup low sodium chicken stock
  • Salt and pepper; to taste


In medium saucepan, combine bourbon and 1/2 cup chicken stock; bring to slow boil. Add raisins and cook over low heat for 5 minutes. Remove from heat; add sage and cover pan tightly. Let stand for at least 1 hour.

Meanwhile, in large sautépan, sauté chicken pieces and vegetables in butter and olive oil. When brown, add shallots, sage and thyme; cook 5 minutes. In saucepan over medium heat, reduce 3/4 cup chicken stock to 1/2 cup; add to sautépan and mix thoroughly. Stir in raisins and their liquid to sautépan. Transfer all to casserole. Bake at 375°F for 25 to 35 minutes or until bubbling and browned. Season with salt and pepper to taste.

To Serve

Divide and portion vegetables into 6 individual serving bowls. Place two pieces of chicken on top and ladle desired amount of broth into each bowl. Serve hot.

Nutrition Facts Per Serving

Calories 300 (Calories from Fat 32%); Total Fat 11 ( Saturated Fat 3.5; Trans Fat 0; ); Cholesterol 70; Sodium 135; Potassium 675; Total Carbohydrate 27; Dietary Fiber 2; Sugars 16; Protein 21; Calcium 35; Iron 2;

Try Another Recipe

Honey-roasted Duckling Spiked with Tabasco, California Raisins and Guajillo Chile Sauce

All Recipes

There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
View All Recipes
5. A ¼ cup serving of raisins provides 6% of the daily value for potassium.