Orange Braised Bourbon Chicken Recipe -
Orange Braised Bourbon Chicken Recipe

Orange Braised Bourbon Chicken

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"This easy and delicious chicken is a favorite with my friends, and people always ask for the recipe!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  1. Sprinkle chicken with salt and pepper, then dredge in flour. Melt butter in a large deep skillet over medium heat and brown on both sides. Remove chicken from skillet and set aside.
  2. Stir brown sugar, cornstarch and allspice into skillet; gradually stir in water. Reduce heat to low and simmer, stirring constantly, for about 5 minutes or until mixture is smooth and thick. Stir in orange juice, bourbon and raisins.
  3. Return chicken to skillet and top each breast with an orange slice. Cover skillet and simmer for about 35 minutes, or until chicken is cooked through and no longer pink inside. Serve chicken with sauce.
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Reviews More Reviews

Most Helpful Positive Review
Jun 23, 2003

I took the above two suggestions - browned the chicken without breading in a tiny bit of butter and doubled all the remaining ingredients for extra sauce (including cornstarch to thicken) - then I used chicken broth instead of water and added about 1/4 cup plain white vinegar for tang. Doubled the raisins and left them whole. Tossed in a coarsely chopped onion when I returned the chicken to simmer. One drop red and two drops yellow food coloring stirred in really brought out the color. Served it over lightly buttered white rice with the orange slice atop the chicken and a maraschino cherry half in the center of the orange slice. Presentation was GORGEOUS and the taste is unbelievable. You never taste the bourbon! But it really lends flavor. We ate the whole thing which should have been enough for two meals. This has got to be just about my favorite dish! And you never miss the fat. DE-LISH!!!!

Most Helpful Critical Review
Jun 23, 2003

Sorry, I found this recipe to be quite bland. Did add onion, mushroom, even garlic! The sauce had too much cornstarch, perhaps that was the problem. Maybe a simple reduction method would have been able to create a more disticntive taste. kwallace newport beach, Ca


15 Ratings

Mar 30, 2010

Pretty good - lightly flavored chicken recipe. I hope I don't offend the photographer but PLEASE take that picture off, it looks like raw chicken and I almost passed this one up because of that.

Jan 07, 2007

Thanks for this recipe. I cooked it for my family this evening and they all loved (except my daughter who didn't like the texture of the chicken!). I loved it and will cook it again. I served the chicken with roasted baby potatoes (which had been tossed in olive oil, rock salt and a mixture of french herbs) and Savoy cabbage (which I shredded and cooked quickly in about 1/2 inch of water with a knob of butter) - Delicious.

Jun 23, 2003

Delicious, easy and quick to prepare. I substituted chicken broth for the water. Next time I'll double the sauce. Thanks.

Jun 23, 2003

My husband absolutely loved this recipe! I am going to try it without the flour next time though and just saute the chicken and then simmer it in the sauce.

Jun 23, 2003

Not very tasty. Definitely will not make again.

Apr 27, 2008

Recipe as printed is very bland. It can be improved by increasing the sugar. Substitute Chicken stock for water. Reduce cornstarch.


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  • Calories
  • 327 kcal
  • 16%
  • Carbohydrates
  • 24.8 g
  • 8%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 10.3 g
  • 16%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 28.5 g
  • 57%
  • Sodium
  • 432 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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