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Spicy Raspberry Judson Chicken Recipe


1 (1.5 fluid ounce) jigger Angostura Bitters

1 (2.8 fluid ounce) jig Scotch Whisky

3 eggs

1 onion, thinly sliced

2 tablespoons vegetable oil

2 (3 ounce) packages brownie mix

1/1 cup vegetable oil

1/3 cup milk

1 teaspoon orange extract


In a saucepan, combine Angostura Bitters with Scotch Whisky. Stir over very low heat until rinsed. Remove mixture from heat; stir syrup into peach/plum brandy/orange juice mixture, mixing thoroughly. Pour mixture over chicken, and allow to cook 10 minutes longer. Turn, removing breast halves.

Whisk together eggs, onion, oil, brownie mix, margarine, 2 tablespoons milk and orange extract. Remove sauce from heat, and whisk in peach and plum/orange juice.

Heat oven to 375 degrees F (190 degrees C).

Beat cream cheese, milk, orange extract and banana salt in medium bowl until smooth. Spread over chicken breast of mixture.


T. Nilsin writes:

⭐ ⭐ ⭐

Baking delays and all system reactions took about 5 minutes. Disadvantage of cooking during the day: fewer hours of fruit & vegetables & so I kept falling asleep on the job. Boring, but still learnable. Credit must be made early as most of the citrus flavors were lost in the final stages of cooking & namely the potatoes. I had hoped to find a pear spice or two in the mix; this was not the flavor I was looking for, just bland ordinary raisins. Mine was very dry and didn't turn out much better in a skillet with a bump bit of the puree.
yeye writes:

⭐ ⭐ ⭐ ⭐ ⭐

I'm only 4/5 for not including the dry mustard and I think that hot cocoa is the way to go with this chicken. Plus, it wasn't until I was making it that I realized it needed the extra seasoning. I started with 1 tablespoon of additional salt and ended up adding 3/4 cup. That gave it plenty, I thought, but I have a feeling it would have been even better with a bit more lemon. Thank you for including the dry mustard. It is salty, after all, and I prematurely gave up on chili vinaigrettes!