Drunken Chicken II

READY IN: 1hr 5mins
Top Review by Bergy

This is the ideal chicken recipe for a light meal served with a Mimosa Salad and a flute of Champagne. It would also be perfect for a picnic.or for sandwiches The chicken is moist and lightly flavored from the wine stock.. I used Marsala wine,a close cousin to sherry and marinated (after cooking ) the chicken for 2 days in the stock in the fridge. Because I started with skinless/boneless breasts the stock did not gel but it will be used as a base for another soup. The recipe calls for one breast I did two but did not double the remaining ingredients - perfect. Simple easy and tasty recipe - Thanks Troy for a recipe I will be using again & again

Ingredients Nutrition


  1. Bring water to boil, then add chicken breast, ginger, scallion and salt. Boil 15 minutes.
  2. Remove to bowl.
  3. Debone chicken while warm.
  4. Remove ginger and scallion and discard.
  5. Place chicken and its stock in container.
  6. Add sherry.
  7. Cover and refrigerate 1-5 days.
  8. When ready to serve, cut chicken into 1-inch pieces.
  9. Arrange on platter.
  10. Pour jellied liquid over chicken and decorate with cilantro.
  11. Serve cold.

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