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

Drunken Chicken Recipe

  Tried it? Rate this Recipe:


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.

Number Of Servings:
Number Of Servings:




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!