Introduction

Hey friends! 🍷 If you’ve never tried Pollo Borracho — aka Drunken Chicken — you’re seriously in for a treat. This isn’t your basic chicken dinner. It’s a bold, savory, wine-simmered wonder that’s bursting with garlic, onion, smoky ham, and a little salty pop from capers. The white wine and broth create this rich, cozy sauce that just begs to be soaked up with some crusty bread or spooned over rice. It sounds fancy, but it’s honestly super easy and weeknight-friendly. Let’s get into it!

Detailed Ingredients 🛒🍗

Here’s everything you’ll need to bring this juicy chicken dish to life:

• 🍗 Four 6-ounce boneless skinless chicken breasts
• 🧂 Salt & pepper, to taste
• 🌾 1 cup all-purpose flour
• 🧈 2 tablespoons butter, divided
• 🧅 1 small onion, diced
• 🧄 4 garlic cloves, minced
• 🍖 ⅓ pound ham, diced
• 🌿 ½ teaspoon cumin seed
• 🌿 ½ teaspoon dried sage
• 🍷 2 cups dry white wine
• 🍗 1 cup chicken broth
• 🧂 ¼ cup capers, drained and rinsed

Direction

1. Rinse and pat dry your chicken breasts, then season with salt and pepper. Dredge in flour to coat.
2. In a large sauté pan, melt 1 tablespoon butter over medium heat. Add the onion and garlic, cooking for 2–3 minutes.
3. Stir in the ham and sauté for another 2 minutes. Transfer this mixture to a plate and set aside.
4. In the same pan, melt the remaining 1 tablespoon butter and sauté the chicken breasts until golden brown on both sides.
5. Return the onion/ham mixture to the pan, placing it on top of the chicken. Sprinkle with cumin seed and dried sage.
6. Pour in the white wine and chicken broth, then cover the pan and let everything simmer for 15 minutes.
7. Uncover, add the capers, and spoon some sauce over each chicken breast before serving.

My Story

The first time I made Pollo Borracho, it was honestly just because I had leftover white wine from the night before — and I didn’t want it to go to waste (don’t judge!). I found this recipe, and the name alone sold me — I mean, “drunken chicken”? Yes, please. Once it started simmering, the smell of garlic, wine, and herbs filled my kitchen and I knew this would be a new favorite. The ham adds such a fun smoky flavor, and the capers give it that tangy little punch. It’s now one of my go-to “impress people with zero effort” meals, and I love how it turns simple chicken into something super special.

FAQ

Can I use chicken thighs instead of breasts?
Totally! Boneless, skinless thighs work great and might even be juicier.

Is the wine flavor strong?
It mellows out as it cooks. You’ll taste it in the sauce, but it’s not overpowering — just delicious.

Can I make this ahead?
Yes! It reheats beautifully. Just warm it gently so the chicken stays tender.

What kind of wine should I use?
A dry white wine like Sauvignon Blanc or Pinot Grigio works best.

Do I have to use ham?
You can skip it or sub in pancetta or bacon if you prefer a different smoky flavor.

Suggestion 🍽️

1. Serve over buttery mashed potatoes to soak up all that dreamy sauce.
2. Add some sautéed spinach or kale to the pan for a veggie boost.
3. Use rotisserie chicken for a shortcut — just reduce cooking time.
4. Sprinkle fresh parsley or lemon zest before serving for a bright finish.
5. Pair with a glass of the same white wine you used in the sauce — chef’s kiss!

Conclusion

Pollo Borracho is proof that chicken doesn’t have to be boring. With just a handful of pantry staples and a splash of wine, you can transform plain chicken breasts into something luxurious, flavorful, and totally crave-worthy. This dish feels like something you’d order at a bistro, but it’s totally doable at home — even on a weeknight. It’s hearty but not heavy, rich but balanced, and the kind of meal that’ll impress guests and your own taste buds. Whether you’re making it for date night or just to shake up your dinner routine, I promise this one’s a keeper. Cheers to good food and good wine!

– Sarah Cooper