Introduction

Alright, let’s talk comfort food with flair. This Drunken Chicken recipe is a total weeknight winner. It’s one of those dishes that feels like it took all day to make—but really, you toss it together, pop it in the oven, and let the magic happen. With warm spices, golden raisins, sweet tomatoes, and a generous splash of sherry or vermouth, this chicken is tender, juicy, and full of bold, unexpected flavor. Think Mediterranean vibes meets Sunday supper. It’s cozy, it’s rich, and it’s just a little fancy (without the fuss).

Detailed Ingredients 🐔🍷🍅

Here’s what you’ll need to bring the flavor:

• 🍗 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, with liquid
• 🌰 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

1. Preheat your oven to 375°F. Lightly grease a casserole dish that’ll hold your chicken comfortably.
2. Season the chicken with salt and pepper, then dredge in flour to coat all sides.
3. In a large skillet, heat the olive oil and butter over medium-high heat. Brown the chicken on both sides—just a couple of minutes per side.
4. Place the browned chicken into the prepared baking dish.
5. Using the same skillet, sauté the onions until soft. Add parsley, diced tomatoes, cinnamon, cloves, brown sugar, sherry/vermouth, and raisins. Let it simmer, uncovered, for 15–20 minutes, stirring occasionally.
6. Pour this gorgeous sauce over the chicken, sprinkle with slivered almonds, and cover with foil.
7. Bake for 20 minutes, then uncover and bake for 10 more minutes to let the top get golden and bubbly.

My Story

This recipe has been in my “cozy-but-make-it-special” rotation for years. I first stumbled on a version of Drunken Chicken during a trip to a tiny, tucked-away family restaurant in Sonoma. The chef swore by adding sherry to deepen the flavors, and it really stuck with me. Back home, I played around with spices, tomatoes, and that little sweetness from raisins and brown sugar—and now, this is hands-down one of my favorite dishes to serve when I want to impress with minimal effort. It’s rustic, comforting, and has that sweet-savory vibe that makes people ask for seconds every time.

FAQ

Can I use chicken thighs instead of breasts?
Absolutely! Thighs stay super juicy and work great in this recipe.

Is it safe to cook with alcohol?
Yes! The alcohol cooks off in the oven, leaving behind rich flavor without the boozy punch.

What can I substitute for sherry or vermouth?
White wine works in a pinch. Or, for a non-alcoholic version, try apple juice or chicken broth with a splash of vinegar.

Can I make this ahead of time?
Totally! Prep the chicken and sauce ahead, then bake when you’re ready to eat.

What should I serve with it?
Rice, mashed potatoes, couscous, or crusty bread to soak up all that glorious sauce.

Suggestion

1. Serve over creamy polenta or garlic mashed potatoes for the ultimate comfort factor.
2. Add chopped carrots or bell peppers to the sauce for extra color and texture.
3. Top with fresh parsley or basil before serving for a bright, herby finish.
4. Use toasted almonds for a deeper, nuttier crunch.
5. Make it spicy! Add a pinch of red pepper flakes if you want a little heat with your sweet.

Conclusion

This Drunken Chicken is one of those recipes that makes your house smell amazing and your dinner guests feel extra special. Between the richness of the sauce, the warmth from the cinnamon and cloves, and the way the sweet raisins and crunchy almonds play off each other—it’s just pure comfort food joy. Whether it’s a quiet Tuesday or you’re having friends over for wine night, this dish delivers. And the best part? It looks and tastes like you worked way harder than you actually did (my kind of cooking!). Try it once, and I promise it’ll earn a regular spot in your recipe rotation.

– Sarah Cooper