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"The belly rules the mind."--Spanish Proverb

Drunken Chicken Recipe

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This recipe for Drunken Chicken is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 whole chicken breasts, halved, boned and skinned
salt and freshly ground black pepper to taste
1 c. flour
2 T. olive oil
2 T. unsalted butter
1 large onion, finely chopped
2 T. freshly minced parsley
1 16-ounce can tomato wedges
1/2 t. cinnamon
1/4 t. cloves
1/4 c. brown sugar
1 c. dry sherry or vermouth
1/2 c. golden raisins
1/2 c. slivered almonds
cooked noodles or rice
Directions:
Directions:
Cut chicken breasts in half lengthwise; sprinkle lightly with water, then season with salt and pepper and dredge in flour. In a large skillet, brown chicken in oil and butter. Place browned chicken in shallow 3 quart casserole. In same pan, cook onions until transparent, adding a little more oil or butter if needed. Add parsley, tomatoes with liquid, cinnamon, cloves, brown sugar, sherry and raisins and simmer uncovered for 15 to 20 minutes, stirring occasionally. Pour over chicken and sprinkle with almonds. Bake at 375 degrees for 30 minutes. Serve with noodles or rice.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This recipe has been a favorite of my family's for 20 years. It comes out of the Creme de Colorado cookbook which was given to me by my sister, Patty Edge. Even if you don't like raisins, the fragrant sauce on this dish will make you a convert...it made me one!

 

 

 

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