Introduction
If you’re looking for a dish that’s rich in flavor, simple to make, and will impress everyone at the table, Drunken Chicken is your answer. This recipe combines succulent chicken breasts, a fragrant tomato-based sauce, and the sweet touch of raisins and brown sugar, all brought together with the warmth of cinnamon and cloves. The addition of sherry or vermouth makes this dish feel elegant and comforting at the same time. Whether you’re cooking for a special occasion or just craving something unique for dinner, this Drunken Chicken will be a hit!
Detailed Ingredients 🐔🍷🍅
- 4 boneless, skinless chicken breasts
- 🧂 Salt and pepper, to taste
- 🌾 1 cup all-purpose flour
- 🛢️ 2 tablespoons extra virgin olive oil
- 🧈 2 tablespoons butter
- 🧅 1 large onion, finely chopped
- 🌿 2 tablespoons chopped fresh parsley
- 🍅 1 (16-ounce) can diced tomatoes
- 🍯 ½ teaspoon ground cinnamon
- 🍂 ¼ teaspoon ground cloves
- 🍬 ¼ cup packed light brown sugar
- 🍷 1 cup sherry or vermouth
- 🍇 ½ cup golden raisins
- 🌰 ½ cup slivered almonds
Direction
- Preheat the oven to 375°F and spray a casserole dish with nonstick spray.
- Season the chicken with salt and pepper, then dip each piece into the flour to coat all sides.
- Heat the olive oil and butter in a large skillet over medium-high heat. Brown the chicken on both sides, about 2-3 minutes per side. Once browned, place the chicken in the prepared casserole dish.
- In the same skillet, cook the onions until softened, about 4-5 minutes.
- Add the parsley, diced tomatoes with their liquid, cinnamon, cloves, brown sugar, sherry (or vermouth), and raisins. Stir to combine, then simmer uncovered for 15-20 minutes, stirring occasionally.
- Pour the sauce over the chicken breasts in the casserole dish.
- Sprinkle the slivered almonds over the chicken and cover with foil. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F).
- Serve hot and enjoy the amazing flavors!
My Story
The first time I made Drunken Chicken was a bit of an experiment. I wanted to try something different with chicken, something that wasn’t your usual roasted or grilled dish. After browsing through some recipes, I decided to give this one a shot—and it did not disappoint! The rich, aromatic sauce with its mix of sweet and savory flavors completely transformed the chicken, and I was hooked. This dish has become a staple in our family meals, and I love how simple it is to prepare yet feels so indulgent. It’s the perfect balance of elegance and comfort, and I love how the sherry and spices come together to create a warm, inviting aroma. If you’re looking for something new, this recipe is an absolute must-try!
FAQ
Can I use a different alcohol instead of sherry or vermouth?
Yes, you can use white wine or chicken broth as a substitute. If you prefer to keep it alcohol-free, use the broth for a slightly lighter version of the sauce.
Can I make this dish in advance?
Yes, you can prepare this dish ahead of time. Simply follow the recipe until the point where you put the sauce over the chicken, cover, and refrigerate it. When ready to cook, bake it as directed, adding a few extra minutes if it’s coming straight from the fridge.
Can I use bone-in chicken instead of boneless?
Bone-in chicken works well too! Just make sure to adjust the cooking time since bone-in chicken takes longer to cook through. It should reach an internal temperature of 165°F when done.
Is there a way to make this dish spicier?
Absolutely! You can add crushed red pepper flakes or a pinch of cayenne pepper to the sauce for an extra kick.
What can I serve with Drunken Chicken?
This dish pairs wonderfully with mashed potatoes, rice, or a fresh salad. You can also serve it with some crusty bread to soak up the flavorful sauce!
Suggestion
- Serve with rice: The rich sauce of this dish is perfect for spooning over a bed of steamed white or brown rice to soak up all the flavors.
- Add a side salad: A crunchy green salad with a simple vinaigrette balances out the richness of the chicken.
- Use a different nut: If you don’t have slivered almonds, you can substitute them with chopped pecans or walnuts for a slightly different flavor.
- Vegetable pairing: Roasted carrots or green beans make a great side dish that complements the flavors of the chicken.
- Make it a complete meal: Add a roasted potato dish or some buttered corn on the cob to round out the meal for a comforting, well-rounded dinner.
Conclusion
This Drunken Chicken recipe is a perfect blend of rich, comforting flavors with a touch of elegance. The juicy chicken, simmered in a sauce of tomatoes, spices, and the subtle sweetness from raisins and brown sugar, is truly delicious. It’s simple enough for a weeknight dinner but sophisticated enough to impress guests at a dinner party. The best part is that it’s customizable – whether you choose to serve it with rice, roasted vegetables, or a fresh salad, this dish will always shine. The addition of sherry or vermouth brings a complexity to the sauce that’s irresistible, and the crispy almonds on top add the perfect finishing touch. If you’re looking for a new chicken recipe that’s both easy and full of flavor, Drunken Chicken is a must-try!
— Sarah Cooper, Gotubbe.com
