Best Drunken Smothered Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SLOW DRUNK ROASTED CHICKEN



Slow Drunk Roasted Chicken image

Moist, juicy chicken with roasted veggies cooked in a lager gravy...what more could a man want for dinner!

Provided by Ann Rohling

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h30m

Yield 6

Number Of Ingredients 12

1 (4 to 6 pound) whole chicken
1 small orange
1 tablespoon olive oil, or as needed
salt and black pepper
5 potatoes, quartered
1 whole head garlic, cloves peeled but left whole
12 baby carrots
5 small white onions, peeled and quartered
1 tablespoon olive oil, or as needed
1 cube chicken bouillon
1 cup boiling water
1 (12 fluid ounce) bottle lager beer (such as Foster's ®)

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Poke holes all over the orange with a fork, and insert the orange into the cavity of the chicken. Place the chicken into a deep roasting pan or Dutch oven, and coat well with 1 tablespoon olive oil. Sprinkle the chicken with salt and pepper. Place the potatoes, garlic cloves, carrots, and onions all around the chicken, and drizzle 1 more tablespoon of oil on the vegetables. Dissolve the chicken bouillon in the water, and pour into the pan with the beer. Cover the pan.
  • Bake in the preheated oven for 1 hour; uncover the pan, and baste the chicken with the juices in the pan. Return the pan to the oven, uncovered, and cook for an additional 30 to 45 minutes, basting with juices every 15 minutes.
  • Raise the oven heat to 450 degrees F (230 degrees C), and bake the chicken until the skin is golden brown, about 30 minutes. Remove the pan from the oven, and remove the vegetables from around the chicken. Drain off the juices to make gravy, if desired, and cover the chicken with the pan lid. Allow the chicken to stand about 10 minutes before serving with the vegetables.

Nutrition Facts : Calories 1062.6 calories, Carbohydrate 44.2 g, Cholesterol 284.1 mg, Fat 62 g, Fiber 6.2 g, Protein 75.8 g, SaturatedFat 17.1 g, Sodium 463.1 mg, Sugar 6.6 g

DRUNK CHICKEN



Drunk Chicken image

Cooking a chicken on a beer can.

Provided by Max

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h15m

Yield 4

Number Of Ingredients 6

1 (2 to 3 pound) whole chicken
1 (12 fluid ounce) can beer
5 tablespoons poultry seasoning
4 dashes liquid smoke flavoring
4 bay leaves
1 long metal skewer

Steps:

  • Rinse and dry the chicken. Remove excess fat and leave skin on. Lift skin from breast and thigh areas, slide bay leaves under skin. Coat chicken with poultry seasoning.
  • Drink half the can of beer, pour liquid smoke into remaining beer. Raise tab on beer can until it is in the straight up position.
  • Insert beer can into chicken from the bottom until even with bottom of chicken. Insert skewer through the wing, ribs, tab on beer can, and out the opposite side. (this keeps the can from falling out the chicken).
  • Prepare grill: light the coals, and when they are ready, spread coals to form a ring around the outside edge of the grill.
  • Place chicken in center standing up on can to cook. Cover and cook for two hours.
  • Remove carefully from grill so as not to spill the contents of the can. Remove skewer and beer can, let chicken sit for fifteen minutes before cutting.

Nutrition Facts : Calories 443.1 calories, Carbohydrate 6.3 g, Cholesterol 140.4 mg, Fat 23.1 g, Fiber 0.6 g, Protein 44.4 g, SaturatedFat 6.3 g, Sodium 135.6 mg, Sugar 0.1 g

DRUNKEN SMOTHERED CHICKEN



Drunken Smothered Chicken image

What can I say? Another southern inspired recipe! It's close to what I had down in NOLA, but I put my own spin to it. I love the flavor the wine and the garlic give it. VERY RICH, but VERY worth it!

Provided by graniteangel

Categories     One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 18

1 chicken broiler-fryer chicken, cut up
1 tablespoon creole seasoning
1 teaspoon cracked black pepper
1/2 teaspoon white pepper
1 tablespoon extra virgin olive oil
3 tablespoons butter
3 tablespoons all-purpose flour
1 large white onion, chopped
2 large garlic cloves, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup celery, chopped
2 tablespoons fresh thyme leaves
2 bay leaves
4 cups chicken stock
2 cups white wine
1 cup heavy cream
2 teaspoons louisiana hot sauce

Steps:

  • Season your chicken pieces with half the creole seasoning.
  • Heat olive oil in dutch oven and brown chicken pieces for about 4 minutes per side on Med-High heat. Just until golden brown.
  • Take out of skillet and set aside on plate or in dish.
  • Add butter, onions, bell peppers, and celery to skillet. Saute for 5 minutes or until veggies start to get lightly brown and caramelized. Slowly stir in flour and cook for another 2 minutes or until flour is fully incorperated and lightly browned.
  • Add chicken stock slowly and stir until incorperated and it begins to thicken.
  • Return chicken to pot and add the rest of the creole seasoning, garlic, black and white pepper, white wine, thyme and bay leaves.
  • Bring to a boil and then let simmer on low covered for 30 minutes.
  • Add heavy cream and hot sauce. Stir and taste. May need a little kosher salt to taste.
  • Bring to a boil again, and let simmer on low for another 20 minutes.
  • Serve over white rice.
  • Goes great with french bread and white wine.
  • People say "But, there are bones in there!".
  • But I believe that's the secret to the amazing flavor.
  • You can take the skin off of your chicken and use half and half instead of heavy cream, but that's about the most fat/flavor I'd take out.

Nutrition Facts : Calories 1049.9, Fat 71.9, SaturatedFat 30.4, Cholesterol 284.1, Sodium 679.8, Carbohydrate 26.7, Fiber 2.6, Sugar 9.1, Protein 52.2

JOI GAI -- DRUNKEN CHICKEN



Joi Gai -- Drunken Chicken image

This is a traditional dish of Shanghai for which the city is quite famous. It is usually served as the first course of a banquet, but also makes a nice lunch or dinner entree for warm weather. Adapted from "The Chinese Way: Healthy Low-Fat Cooking From China's Regions."

Provided by FLKeysJen

Categories     Chicken Breast

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 11

2 (1 lb) chicken breasts, with skin and bones intact (2 pounds)
6 cups cold water
2 scallions, trimmed and cut in half
1/3 cup fresh cilantro, cut into 3-inch pieces (leaves and stems)
2 small onions, cut in quarters
1 inch ginger, lightly smashed
3/4 teaspoon salt
1/2 teaspoon salt
3/4 teaspoon sugar
2 tablespoons shaoxing wine or 2 tablespoons sherry wine
white pepper, to taste

Steps:

  • Place first seven ingredients in a large pot. Cover and bring to a boil over high heat. Lower heat to simmer, leave lid partially open, and simmer for 20 minutes. (Halfway through, at 10 minutes, turn chicken over.) Turn heat off, cover pot again and allow chicken to rest in liquid for 15 more minutes.
  • Combine the wine sauce ingredients with 1/4 cup poaching liquid from the previous step. Reserve.
  • Remove chicken from pot and allow to cool. Remove skin and bones and slice into 1 x 2-inch pieces. Place in a serving dish. Stir wine sauce and pour over chicken. Allow chicken to marinate for one hour, refrigerated, covered with plastic wrap. Serve cool.

SOUL SMOTHERED CHICKEN



Soul Smothered Chicken image

You can't just go to any restaurant and get smothered chicken like you would if you went down to the urban neighborhoods in Houston. This meal of browned chicken in a savory chicken gravy sauce is best when served over a bed of white rice.

Provided by Veronica Rockett

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h15m

Yield 8

Number Of Ingredients 14

½ cup butter
1 whole chicken, cut into pieces
1 teaspoon salt
½ teaspoon ground black pepper
¾ cup all-purpose flour
3 cups chopped yellow onions
1 cup chopped celery
3 cloves garlic, chopped
2 cups chopped carrots
3 cups chicken broth
3 tablespoons all-purpose flour
¼ teaspoon cayenne pepper
2 teaspoons salt
¼ teaspoon ground black pepper

Steps:

  • Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
  • Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more. Pour in the chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low.
  • Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.

Nutrition Facts : Calories 371.9 calories, Carbohydrate 21.7 g, Cholesterol 78.9 mg, Fat 23.1 g, Fiber 2.7 g, Protein 19 g, SaturatedFat 10.3 g, Sodium 1471.3 mg, Sugar 5 g

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #main-dish     #poultry     #chicken     #dietary     #one-dish-meal     #low-sodium     #low-carb     #low-in-something     #meat     #taste-mood     #savory     #4-hours-or-less

Related Topics