Here’s another one of my recipes that tastes and looks all “gourmet” but gets dinner on the table in no time at all – Soused Chicken. I’ve made this for years and the somewhat unusual flavoring gets rave reviews. Seriously, people think you’re going all fancy whenever wine and a little cream or half and half are in the picture.
So many of us are used to eating Italian, Indian, Mexican, & French based meals with a few favorites from other areas thrown in that this creamy, winey dish scented with cumin and clove, studded with raisins and almonds, and accented with a touch of lime dances across the palate with a refreshing note.
Although this bears little resemblance to the true Caribbean Chicken Souse, there are a few notes, here and there, that have been borrowed for this very loose interpretation. Someday, maybe, I’ll post my version of that famous hangover soup; in the meantime, if you’re from the Caribbean, forgive the name – that’s how this recipe came to me years ago, and I just assumed it was named for the wine in here!
Serve this with lime wedges, which I forgot to add for the photos, rice of any type (or potatoes) and a bright side and you’ll be happy, happy, happy! And drink the rest of the wine! You’ll be even happier! 🙂 🙂 🙂
Chicken breasts are easy, fast & affordable, but watch the sale prices and stock up at the low. You’ll find several good sales and at least one great one per quarter so it pays to track & know which is which. Half & half and wine are always at great sale prices around almost any holiday. Raisins and nuts are almost always at a low during the winter holidays, so stock up then. If you make a recipe, like My Mother’s Chocolate Cake, that uses egg whites, this recipe is a great way to use a couple of the yolks.
Simple American Style Soused Chicken
- 4 chicken breasts
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- 1 onion, finely diced
- 1 1/4 cups dry white wine, divided
- 1 bay leaf
- 4 whole cloves
- 1/2 teaspoon cumin
- 1 cup chicken broth
- 1/2 cup golden raisins
- 1/2 cup half and half
- 2 egg yolks
- 1/4 cup thinly sliced almonds
- sprinkle of parsley, green pepper or green onion for garnish
- lime wedges for serving
Heat one tablespoon of olive oil & the tablespoon of butter in a large skillet. Add chicken breasts and saute three to four minutes until golden brown. Turn and add onion to pan (with additional tablespoon of olive oil as needed) and cook a few minutes longer until the chicken breasts are nicely browned on the other side.
Remove the breasts and add one cup of the wine, the bay leaf, cloves and cumin. Simmer about 10 minutes until onion is tender and wine is reduced by a little more than half.
Add chicken stock, raisins and the chicken along with any remaining juices. Cover loosely with the lid, turn down to maintain a light simmer and cook until chicken is just done, around 15 minutes or so, depending on the size of the breasts.
In a small bowl, mix the 1/2 and 1/2, the remaining wine and two egg yolks. Add to the skillet and cook until desired thickness is reached, stirring, but do not boil.
Remove from heat and garnish with almonds and herb of your choice. Serve with lime wedges, and don’t forget to remove the cloves (or warn your diners!)