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Drunken Chicken Recipe

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This recipe for Drunken Chicken, by , is from The Williams Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ellen Williams
Added: Saturday, January 14, 2006


4 whole chicken breasts, halved, boned and skinned,
salt and freshly ground black pepper to taste,
1 c all-purpose flour,
2 T. olive oil,
2 T. butter,
1 large onion, finely chopped,
1 T. freshly minced parsley,
1 16-oz can tomato wedges,
1/2 tsp ground cinnamon,
1/4 tsp ground cloves,
1/4 c. packed light brown sugar,
1 c. dry sherry or vermouth,
1/2 c. golden raisins,
1/2 c. slivered almonds.

Season chicken with salt and pepper and dredge with flour. In large skillet, brown chicken in oil and butter. Place browned chicken in shallow 3-qt. casserole. In same pan, cook onions until transparent. Add parsley, tomatoes with liquid, cinnamon, cloves, brown sugar, sherry, and raisins and simmer uncovered for 15-20 minutes, stirring occasionally. Pour over chicken and sprinkle with almonds. Bake at 375 degrees for 30 minutes.

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