DRUNKEN CHICKEN RECIPE
Provided by oldworldgardenfarms
Number Of Ingredients 16
Steps:
- On saute setting, add oil until warm.
- Add flour and stir continuously to make a roux. Continue to stir until flour begins to thicken and becomes the color of peanut butter.
- Add dry seasoning while stirring constantly.
- Add broth and 1 15oz can of diced tomatoes, molasses and bay leaves. Stir
- Place chicken breasts in the liquid mixture, stir.
- Pour the remaining can of tomatoes and the beer over top of the chicken.
- Placed lid on pressure cooker in sealed position. Cook on Manual for 15 minutes. Allow pressure to release naturally for 10 minutes, then quick release.
- Remove bay leaves and chicken. Shred chicken with forks. Replace chicken back into pot and stir. Let sit 10 minutes with the lid removed before serving. If desired, you can thicken with corn starch. Mixture will thicken as it cools/stands.
- In a heavy pot, add oil and add your flour (if using coconut oil, melt the oil before you add the flour). Cook until your roux is the color of peanut butter.
- When your roux is a nice brown, add all your ingredients except for your the chicken. Stir.
- In a crock pot, place your chicken in the bottom of the insert. Pour your roux/tomato/spice blend over the chicken. Stir. Place the lid on your crock pot and cook on high for 1 hour. Turn down to low and cook for an additional 5 hours.
- When your chicken is cooked, remove the bay leaves and take two forks and shred your chicken. Replace chicken back into pot and stir. Let sit 10 minutes with the lid removed before serving.
- If desired, you can thicken with corn starch. Mixture will thicken as it cools/stands.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
DRUNK CHICKEN
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
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 CHICKEN
Steps:
- 1. Wipe the chicken inside and out with paper towels. Combine all the marinade ingredients in a large heavy-duty plastic bag set over a bowl. Add the chicken and seal the bag with as little air as possible, leaving it in the bowl. Marinate the chicken in the refrigerator for a day, turning it from time to time; the bag ensures that all of the chicken is kept moist with marinade.
- 2. To roast the chicken, heat the oven to 425°F (220°C/Gas 7). Take the chicken from the marinade, pat it dry with paper towels, and sprinkle it inside and out with salt and pepper. Discard the marinade. Truss the chicken, set it on its back in a roasting pan; cut the butter in slices and set them on the breast. Roast the chicken, basting often, until it sizzles and starts to brown, about 15 minutes. Turn the chicken onto one leg and continue roasting for another 15 minutes, basting often. Turn the bird onto the other leg and roast for 15 more minutes. And finally, turn it onto its back to finish cooking, allowing 50 minutes to 1 hour total cooking time. To test, lift the bird with a two-pronged fork and pour juice from the cavity; it should run clear, not pink.
- 3. Meanwhile cook the pearl barley: melt the butter in a heavy pan, add the onion and sauté, stirring occasionally, until it is soft but not brown, 5 to 7 minutes. Stir in the barley and sauté 2 to 3 minutes until the grains look transparent. Add the stock with salt and pepper, cover, and bring to a boil. Lower the heat, and simmer until all the liquid is absorbed, 30 to 40 minutes. Taste, and if the barley is not tender, add more stock and continue simmering.
- 4. Toast the almonds: Spread them on a baking sheet and brown them in the oven with the chicken for 2 to 3 minutes, watching carefully that they don't burn. Let them cool. When the barley is cooked, sprinkle the prunes, apricots, and almonds on top and leave, covered, to keep warm. The barley pilaf can be stored in the refrigerator up to 2 days and reheated on top of the stove just before serving.
- 5. When the chicken is done, transfer it to a platter and cover it with foil to keep warm. Discard fat from the pan, leaving behind the cooking juices. Stir in the flour and cook, stirring, for 1 minute. Add the sweet white wine and simmer for 1 to 2 minutes, stirring to dissolve the juices. Add the stock and simmer again until the gravy is slightly thickened and reduced by half. Strain it into a saucepan, reheat it, taste, and adjust the seasoning.
- 6. If necessary, reheat the barley pilaf. Add the marjoram or parsley; stir to mix all the ingredients and taste for seasoning. Discard trussing strings from the chicken and spoon the barley pilaf around it. Moisten it with a little gravy and serve the rest separately.
- Quick fix:
- Cut the chicken into 6 to 8 pieces, or use ready-prepared breasts or thighs (my recommendation). Marinate them for 1 to 2 hours. Drain and pat the pieces dry on paper towels, then coat them in seasoned flour. Melt the butter in a sauté pan or skillet and fry the chicken pieces until well browned on all sides. Cover the pan and roast in a 350°F (175°C/Gas 4) oven until the chicken pieces are very tender when pierced with a two-pronged fork, 20 to 30 minutes. Transfer them to a platter and keep warm. Discard excess fat from the pan and make the gravy as directed.
DRUNKEN CHICKEN
This classic Shanghai dish involves soaking poached chicken in rice wine. The wine used is Shaoxing (sometimes called hua diao wine), a Chinese cooking wine typically used in stir-fries and marinades and known for its amber color and floral flavor. This version of drunken chicken includes some of the chicken poaching liquid mixed into the marinade to temper the strong flavor of the Shaoxing. Some recipes use equal parts wine and poaching liquid, but we found it a bit overpowering. Feel free to adjust the amount of wine to your liking. The addition of goji berries is optional (and not traditional), but it adds sweetness and color to the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 10h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Sprinkle 2 tablespoons salt on the chicken, making sure to season the inside of the cavity. Leave the chicken at room temperature for 1 hour.
- Meanwhile, bring 4 quarts of cold water to a boil over medium-high heat in a 7-quart Dutch oven. Add 2 tablespoons salt, the ginger and whole scallion. Slowly lower the chicken into the boiling water with the breast side up. Bring the water back up to a gentle boil.
- Carefully lift the chicken out using the handles of 2 wooden spoons or 2 pairs of chopsticks positioned under the wings; be careful not to tear the skin (do not use tongs as they can easily tear the skin). Lift the chicken just high enough and tilt it so all the water drains from the cavity into the pot; this allows cold water in the cavity to drain and ensures even cooking.
- Lower the chicken back into the water. Bring the water back to a gentle simmer and reduce the heat to low. Cook, covered, until the juices run clear when the chicken is pierced between the leg and thigh, 33 to 35 minutes. Right before the chicken is done, prepare a large bowl of ice water.
- Transfer the chicken to ice water breast-side down; reserve the liquid the chicken poached in. Let the chicken cool for about 10 minutes, flipping it once after about 5 minutes. (The ice bath prevents the chicken from overcooking, but also helps to firm the meat and tighten the skin.) Remove the chicken, letting the excess water drain off.
- Whisk together 2 cups of the reserved poaching liquid, the wine, sugar and 1 teaspoon salt in a medium bowl until the sugar dissolves. Set aside to cool to room temperature.
- Carve the chicken with a meat cleaver or chef's knife: Start by detaching both leg quarters (leg and thigh together) from the body. Chop the leg quarters through the bone into roughly 3/4-inch pieces. Cut off the wings and drumettes. Split the wing flat lengthwise to expose the meat. Cut the breast bone down the center to separate the two breast halves. Cut each half through the bone into 3/4-inch pieces. Lay the chicken pieces in a 2-quart casserole dish in a single layer.
- Sprinkle the goji berries if using around the chicken. Pour the wine mixture over the chicken making sure it's submerged; add a little more poaching liquid if it's not. Cover and refrigerate overnight or up to 2 days.
- Serve cold, taking the chicken pieces out of the marinade and garnishing them with the goji berries and thinly sliced scallions if using.
CHINESE DRUNKEN CHICKEN
A traditional Chinese cold appetizer, this Chinese Drunken chicken recipe made with Shaoxing wine. It has amazing flavor and texture, and is simple to make.
Provided by Judy
Categories Chicken
Time P1DT1h25m
Number Of Ingredients 9
Steps:
- Debone the chicken leg quarters, keeping the skin on. Keep the bones to make a homemade stock, which you'll be using in this recipe. You might be able to ask your butcher to help you with this step!
- In a small pot, add your reserved chicken bones, 2 ½ cups water, and ginger. Bring to a boil and simmer over low heat for at least 1 hour (or longer). We'll need 1 ½ cups of chicken broth for the recipe. You can also eliminate this step if you want to use store-bought chicken stock.
- Rinse off your de-boned chicken and pat thoroughly dry with a paper towel. Grab 2 pieces of aluminum foil, each about 12" long. Lay each piece of chicken onto a piece of foil, and sprinkle with ¼ teaspoon salt. Roll up the chicken lengthwise, and then wrap in the foil, twisting both sides to form a candy-like bundle.
- Steam the chicken in the foil over high heat for 20 minutes, covered. Turn off the heat and let the chicken sit in the steamer for another 5 minutes with the lid tightly closed.
- Transfer the foil wrapped chicken to an ice bath, and let it sit there for 10-15 minutes, until the chicken is completely cool. This step ensures that the juices remain locked in and improves the chicken's overall texture.
- Now it's time to make the brine. In a non-reactive container (I used a glass loaf pan. Anything narrow and deep, where the chicken can remain submerged, will work), add the 1 ½ cups chicken broth, 1 ½ cups shaoxing wine, sugar, salt, and goji berries. Once the chicken is cool, unwrap the chicken and place in the brine. Cover and refrigerate for 24 hours.v
- Slice and serve cold or at room temperature. This dish is usually served as a cold appetizer. Remember to store the chicken in the brine until serving and use clean utensil whenever coming contact with the brine and chicken. Consume the chicken within 3 days.
- Note: We did this dish with equal parts wine and broth. You can change the ratio according to your own tastes, whether you like a stronger or lighter wine taste. But beware...upping the ratio of wine can make the chicken bitter, so proceed with caution.
Nutrition Facts : Calories 218 kcal, Carbohydrate 4 g, Protein 14 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 71 mg, Sugar 2 g, ServingSize 1 serving
DRUNKEN CHICKEN ...HEAVY ON THE SAUCE!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Liberally sprinkle the chicken with salt and pepper.
- Heat a large cast-iron or heavy skillet over medium-high heat with EVOO, 2 turns of the pan. Brown the chicken well on both sides and remove to a plate. Add half of the herbs, the garlic, celery, bay leaf, carrots and onions to the skillet, season with salt and pepper, and cook 10 minutes, stirring frequently. Stir in the tomato paste and cook until fragrant, about 1 minute. Next add the wine and the raisins and bring to a bubble. Add the chicken back to skillet and cook, turning occasionally, 30 minutes at a simmer. Serve from the skillet or cool and store for make-ahead meal.
- To serve, top with the remaining herbs and pine nuts and serve with warm bread.
DRUNKEN CHICKEN MARINADE
Hi, it's been a very long time since the last time I posted to r.f.r, but I couldn't resist sending this when I saw the drunken chicken thread, This is a relatively new favorite of mine I created - I like it best for hickory or mesquite grilled chicken - but I think it works well for beef too...
Provided by Tracey Claybon
Categories Weeknight
Time 1h55m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Optional add-ins: garlic - I use powdered for the intensity- but crushed cloves of garlic will also be good...
- splash of cayenne pepper sauce Rotel chiles and tomatoes A-1 sweet and tangy sauce Sriracha (or any flavor Vietnamese-style) chili sauce Substitution: Vodka or honey mead for Cider...
- ---- Combine all ingredients and pour over meat to be marinated.
- The estimated amount above marinates about 2 1/2 to 3 lbs of chicken.
- Marinate in tightly sealed dish at minimum for about 1 1/2 hours (for mild intoxication;) I marinated overnight and had wonderful results.
- I hope you enjoy it
Nutrition Facts : Calories 222, Fat 4.9, SaturatedFat 2.4, Sodium 4767.7, Carbohydrate 42.4, Fiber 20.7, Sugar 2.1, Protein 15.4
DRUNKEN CHICKEN
Steps:
- Bring large pot of water to boil. Add chicken, 6 ginger slices, 4 sliced green onions, and 1 teaspoon salt. Reduce heat; simmer until chicken is cooked through, about 45 minutes. Drain chicken; place in bowl of ice water to cool. Mix 4 cups water, 2 sliced green onions, 5 tablespoons salt, and remaining ginger slices in large bowl until salt dissolves. Drain chicken; add to saltwater brine. Let stand 30 minutes at room temperature.
- Meanwhile, mix rice wine and sugar in medium bowl. Stir to dissolve sugar. Season marinade to taste with salt. Drain chicken. Cut into 8 pieces. Transfer chicken to shallow glass baking dish. Pour marinade over. Cover and refrigerate 1 hour. Let stand 15 minutes at room temperature. Transfer chicken to plates; discard marinade. Sprinkle with remaining green onions.
- *Available at Asian markets.
SLOW DRUNK ROASTED CHICKEN
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
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
The most delicious baked chicken with a creamy sauce that goes great with rice. This is the first recipe that I ever learned how to make and is still my favorite meal. . The type of wine used really does not matter. I've tried whites, red, cabernets, etc (a five dollar bottle of wine goes a long way with this recipe). They all work the same, but obviously different color wines mean different color sauces. Preparation time for the rice will depend on whether you use minute rice or the rice that takes about half an hour to cook. Doubling the recipe (using two cans of each soup and wine) can be easily used for up to 5 lbs of chicken. I especially loved this dish while I was in college as it was easy to make, inexpensive, filling, and would make for about 5 or more meals.
Provided by Chef Dan275
Categories One Dish Meal
Time 2h10m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees Farenheit.
- In a large bowl, combine the Cream of Chicken, Celerey, and Mushroom soups with one can's worth of wine.
- Place the chicken breasts in a baking dish and pour sauce mixture overtop so that it covers the chicken.
- When the oven is heated, place the dish in the oven, bake for two hours.
- While baking the chicken, cook 3/4 cup of rice.
- Serve chicken over rice, pour spoonfuls of additional sauce overtop or mix with rice separately.
Nutrition Facts : Calories 945.6, Fat 40.5, SaturatedFat 11.3, Cholesterol 208.1, Sodium 1646.7, Carbohydrate 56.5, Fiber 1.1, Sugar 3.1, Protein 70.4
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