Sherry-Soaked Drunken Chicken Recipe With Apples

Why You’ll Love This this Sherry-Soaked Drunken Chicken with Apples

This boozy beauty combines tender chicken with sweet, wine-soaked raisins and crisp apples for a flavor combination that’ll make your taste buds do a little happy dance. The tequila and sherry work together like the world’s most delicious tag team, creating a rich sauce that’s somehow both sophisticated and completely approachable at the same time. Plus, to be frank, any recipe that calls for a full cup of tequila is basically guaranteeing you’ll have fun making it, even if you accidentally sample a bit while cooking.

Ingredients List

Everything you need for this deliciously boozy chicken escapade is probably already hanging out in your pantry and fridge, waiting for their moment to shine.

• 1 cup raisins
• 1/2 cup sherry wine
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons vegetable oil
• 4 boneless skinless chicken breasts
• 1 onion, halved and thinly sliced
• 3 garlic cloves, crushed
• 2 tart apples
• 1 cup slivered almonds
• 1 1/2 cups well flavored chicken stock

• 1 cup tequila
• Protein power: Chicken breasts provide lean protein, though they can dry out faster than thighs, so keep an eye on cooking time.
• Fruit benefits: Apples add fiber and natural sweetness while raisins contribute iron and antioxidants.
• Nut nutrition: Almonds bring healthy fats and vitamin E to the party.
• Alcohol consideration: Most of the alcohol will cook off during the lengthy simmering process, leaving mainly flavor behind.
• Sodium watch: Between the stock and added salt, this dish can pack some sodium, so taste before adding extra seasoning.

Step by Step Directions



Transform your kitchen into a Spanish taverna with this aromatic chicken dish that combines sweet and savory flavors in perfect harmony.

• Prepare the raisins: Place 1 cup raisins in a bowl, pour 1/2 cup sherry wine over them, and set aside to plump up.
• Season the flour: Mix 1 cup all-purpose flour with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper on a large flat dish.
• Brown the chicken: Heat 2 tablespoons vegetable oil in a large frying pan, dip each chicken breast in seasoned flour, then fry until browned on all sides, turning occasionally, and drain on paper towels.
• Sauté aromatics: Heat remaining 1 tablespoon oil in a large deep frying pan, add sliced onion and 3 crushed garlic cloves, cook for 2-3 minutes.
• Prepare apples: Peel, core, and dice 2 tart apples while onions cook.
• Add fruits and nuts: Add diced apples and 1 cup slivered almonds to the onion mixture, cook stirring occasionally for 3-4 minutes.
• Combine raisins and chicken: Add soaked raisins with any remaining sherry to the pan, then add the browned chicken pieces.
• Add liquids and simmer: Pour 1 1/2 cups chicken stock and 1 cup tequila over the mixture, cover and cook for 15 minutes.
• Reduce sauce: Remove lid and cook for 10 more minutes until sauce reduces by half.
• Check doneness: Pierce thickest part of chicken with a knife – juices should run clear, cook longer if needed before serving.

While this Spanish-inspired dish requires only basic cookware, having the right cooking equipment set can make preparation much more efficient and enjoyable.

Substitutions and Variations

• Make it gluten-free: Swap the all-purpose flour for almond flour or your favorite gluten-free blend – just know the coating might be a little less crispy.
• Alcohol-free version: Replace the sherry with apple juice for soaking the raisins, and use additional chicken stock instead of tequila.
• Dairy twist: Stir in a splash of heavy cream at the very end for a richer, more luxurious sauce that coats the chicken like a dream.
• Herb variations: Fresh rosemary or sage instead of the suggested herbs can completely change the flavor profile.

Additional Things to Serve With This Dish

This rich, wine-soaked chicken deserves sides that can stand up to all those bold flavors without competing for attention.

• Rice or grains: Plain jasmine rice, wild rice pilaf, or even quinoa will soak up that gorgeous tequila-sherry sauce like a sponge – and trust me, you don’t want to waste a single drop.
• Roasted vegetables: Brussels sprouts with bacon, honey-glazed carrots, or roasted sweet potatoes bring out the dish’s natural sweetness while adding some much-needed color to your plate.
• Crusty bread: A good sourdough or artisan roll is basically mandatory here because someone needs to mop up all that sauce, and it might as well be delicious bread.
• Simple salads: A crisp green salad with vinaigrette or a cucumber-tomato salad cuts through the richness perfectly – think of it as your palate’s reset button.
• Mashed or roasted potatoes: Creamy mashed potatoes turn this into pure comfort food territory, while crispy roasted potatoes add textural contrast that keeps every bite interesting.

Cooking Tips & Tricks (Chef’s Notes)

After making this dish more times than I care to admit, I’ve picked up some tricks that’ll save you from the mistakes I see home cooks make all the time.

• Don’t skip browning the chicken properly – that golden crust isn’t just for looks, it’s where all the flavor lives, so give each piece enough space in the pan and resist the urge to move them around too much.
• Let those raisins get properly drunk – while you’re prepping everything else, those little guys should be swimming in sherry and getting plump and boozy, because sad, hard raisins have no business in this dish.
• Keep your tequila decent but not precious – you don’t need top-shelf stuff since it’s going into a sauce, but please don’t use whatever’s been sitting in your freezer since college either.
• Watch that sauce like a hawk during the final reduction – it can go from perfectly glossy to sticky mess faster than you can say “where did I put the lid,” so stay close and give it a stir now and then.
• Trust your thermometer over the clock – chicken thighs should hit 165°F internally, and while the recipe timing is solid, your stove might’ve different ideas about what “medium heat” means.
• Taste and adjust the sauce – between the sherry, tequila, and stock, you’ve got a lot of flavors competing, so don’t be afraid to add a pinch of salt or squeeze of lemon if something tastes flat.

Nutritional Facts

This hearty dish packs plenty of protein while the alcohol content cooks down during preparation.

• Calories per serving: Approximately 485 calories (based on 4 servings)
• Protein: 35-40 grams per serving from the chicken breast, plus additional protein from almonds
• Carbohydrates: 28-32 grams per serving, primarily from apples, raisins, and flour coating
• Fat: 18-22 grams per serving from vegetable oil, almonds, and natural chicken fats
• Fiber: 4-5 grams per serving thanks to the apples, raisins, and almonds
• Sugar: 18-20 grams per serving, naturally occurring from fruit and some residual from alcohol
• Sodium: 380-420 mg per serving, depending on stock sodium content
• Alcohol content: Minimal after cooking – most alcohol evaporates during the 25-minute cooking process
• Key vitamins: High in B-vitamins from chicken, vitamin E from almonds, and vitamin C from apples
• Minerals: Good source of phosphorus, selenium, and potassium

Fun “Did You Know?”

Did you know that “drunken chicken” dishes exist in cuisines around the world, each with their own boozy twist?

I’ve uncovered that Chinese cuisine features a cold appetizer where chicken’s poached in Shaoxing wine, while Italian “pollo ubriaco” uses white wine and herbs.

What’s fascinating is how alcohol doesn’t just add flavor—it actually tenderizes the meat by breaking down proteins.

The alcohol mostly cooks off during preparation, leaving behind complex flavors that can’t be replicated with non-alcoholic ingredients.

I find it amazing how different cultures independently developed similar techniques for combining poultry with their local spirits and wines.