Drunken Chicken Ii Recipe Fo Recipe For Meatloaf

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DRUNK CHICKEN



Drunk Chicken image

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

2 lbs chicken breasts (thawed or frozen)
1 (8 ounce) can cream of chicken soup
1 (8 ounce) can cream of celery soup
1 (8 ounce) can cream of mushroom soup
8 ounces wine (your choice)
3/4 cup rice (white or brown)

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

DRUNKEN CHICKEN



Drunken Chicken image

Drunken chicken is a Shanghainese cold dish where chicken is steeped in rice wine, hence 'drunken chicken.' This drunken chicken recipe is by Nook & Pantry.

Provided by Rasa Malaysia

Categories     Chinese Recipes

Time 1h

Number Of Ingredients 9

3 lbs. (1.3 kg) chicken, dark meat preferably
2 tablespoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground white pepper
0.5 oz. (14 g) ginger, thinly sliced
4-6 green onion, white parts only, sliced lengthwise
1 1/2 cup Shaoxing rice wine
2 teaspoon white sugar
Ice cubes and water

Steps:

  • Mix the salt with the two peppers. Rub the chicken all over with the salt and pepper and let it sit for an hour.
  • Bring 6 cups of water to a boil in a Dutch oven or large pot, add the green onion bottoms and ginger. Add the chicken, make sure there is enough water to cover the chicken, and return to a boil. Lower the heat to a bare simmer and simmer for 10 minutes. If you're using a whole chicken, when the water is simmering for 10 minutes, lift the chicken out of the water and make sure the stock in the cavity empties back into the pot. Do that 3 times for a whole chicken. For chicken pieces or leg quarters, gently stir the pot once or redistribute the leg quarters so they cook evenly. After 10 minutes, cover, turn off the heat, and allow the chicken to poach undisturbed until the water cools almost to room temperature.
  • Bring water to a boil in the steamer. Place the chicken in an even layer, scatter the green onion and ginger all over and steam over medium heat for 30 - 40 minutes or until the internal temperature near the bone reaches 165°F - 170°F (73°C - 76°C). If the chicken pieces are larger, they will take longer to steam. If any of the pieces are touching make sure to redistribute them in the middle of cooking so they cook evenly.
  • Mix the ice cubes and water and shock the chicken in ice cold water for 2 minutes. If you poached the chicken, shock it after the chicken has cooled to room temperature. If you steamed the chicken, shock it immediately after steaming.
  • After cooking, cut the chicken into bite sized pieces, or score the chicken meat with a knife. Put the chicken pieces into a large container. Mix 3/4 cup to 1 cup of the chicken stock (the liquid you poached the chicken in or the liquid that comes out of the chicken after steaming) with the sugar and rice wine. Taste the marinade and add salt if needed. Pour it over the chicken pieces and let this sit in the fridge at least overnight before serving. Serve cold.

Nutrition Facts : Calories 487 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 122 milligrams cholesterol, Fat 24 grams fat, Protein 31 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 4 people, Sodium 3606 grams sodium, Sugar 2 grams sugar, UnsaturatedFat 0 grams unsaturated fat

DRUNKEN CHICKEN



Drunken Chicken image

An easy to prepare poultry dish that is fancy enough for company and easy enough for family! You can substitute any poultry (turkey, duck, grouse, etc) for the chicken and it will be equally tasty! Enjoy!

Provided by Wrennie

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 6

6 boneless skinless chicken breasts
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of chicken soup
6 slices cheddar cheese or 6 slices American cheese
1 (6 ounce) box chicken stuffing mix
2 cups white wine

Steps:

  • Spray 9x13 baking dish (a cake pan is fine) with non-stick cooking spray.
  • Spread Cream of Mushroom soup on bottom of pan.
  • Place chicken breasts in single layer on top of soup.
  • Place a slice of cheese on each breast.
  • Next, place a scoop of Cream of Chicken soup on top of the cheese.
  • Mix Stove Top and wine in a bowl until stuffing is moistened.
  • Using your hand, gently press a scoop of the moistened stuffing onto each of the chicken breast.
  • Cover the pan with foil.
  • Bake at 350 degrees for 60 minutes.
  • Remove foil and bake another 15 minutes or until stuffing gets crisp on top.
  • Use a spatula to remove breasts from the baking dish onto plates.
  • Enjoy!

Nutrition Facts : Calories 497.9, Fat 16.2, SaturatedFat 7.1, Cholesterol 98.2, Sodium 1143.3, Carbohydrate 32.2, Fiber 4, Sugar 3.5, Protein 39.7

UNBELIEVABLE CHICKEN MEATLOAF



Unbelievable Chicken Meatloaf image

You can substitute ground beef in this meatloaf recipe, if you wish. But you save the calories by using ground chicken. This recipe has a great flavour, texture and aroma!

Provided by Debbb

Categories     Chicken

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb ground chicken
1/2 cup fine breadcrumbs
1 large egg white
1 medium carrot
1 small onion
1/4 cup ketchup
1/2 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1/4 teaspoon celery seed
1 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 350 degrees.
  • Combine chicken and bread crumbs in large bowl.
  • Set aside.
  • Cut the carrot& onion into chunks and add to blender.
  • Add the remaining 7 ingredients to the blender.
  • Process in blender until carrot is very fine.
  • Pour blender mixture over meat mixture.
  • Mix very well using your hands.
  • Form mixture into a loaf and place in lightly greased 9" X 13" pan.
  • Cover with foil and bake for one hour.
  • Remove foil& continue baking for 15-30 minutes, until loaf is cooked through.

DRUNKEN CHICKEN RECIPE



Drunken Chicken Recipe image

Provided by oldworldgardenfarms

Number Of Ingredients 16

2 ½ pounds boneless, skinless chicken thighs/breasts
1/4 cup oil
1/2 cup flour
1/4 cup chicken broth
2 15- oz cans of diced tomatoes
1 12- oz bottle of beer
2 Tbsp garlic powder
1 Tbsp thyme
1 tsp black pepper
1 tsp white pepper
1-2 tsp cayenne pepper, depending on desired heat level
1 tsp oregano
1 tsp paprika
1 Tbsp salt
1 Tbsp molasses
4 bay leaves

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

DRUNKEN CHICKEN



Drunken Chicken image

This is a strange but wonderful recipe. Grill chicken with beer until the juices run clear!

Provided by The Freemans

Categories     Whole Chicken

Time 1h30m

Yield 5

Number Of Ingredients 5

1 (3 pound) whole chicken
salt and pepper to taste
1 cup Dijon-style prepared mustard
8 fluid ounces beer
½ cup Italian-style salad dressing

Steps:

  • Prepare an outdoor grill for medium heat.
  • Rinse chicken and pat dry. Season with salt and pepper to taste. Coat with mustard.
  • Pour half of beer out of can and refill with Italian style dressing. Place can on a disposable baking sheet. Set chicken on beer can (it acts as a stand), inserting can into cavity of the chicken.
  • Place baking sheet with beer and chicken on the preheated grill. Cover, and cook about 1 hour, until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 724.5 calories, Carbohydrate 14.1 g, Cholesterol 204.3 mg, Fat 47.7 g, Protein 51 g, SaturatedFat 12.8 g, Sodium 1781.3 mg, Sugar 2 g

DRUNKEN CHICKEN II



Drunken Chicken II image

Number Of Ingredients 7

1 spring chicken
1 tablespoon sherry
2 slices fresh ginger root
1 stalk scallion
4 teaspoons salt
3/4 cup Stock, Chicken or favorite stock
3/4 cup sherry

Steps:

  • 1. Wipe chicken with a damp cloth. Rub sherry into chicken cavity. Slice ginger root, cut scallion stalk in two then place inside cavity. 2. Put bird in a heatproof bowl and steam 1 hour (see HOW-TO, _Steaming). 3. Drain chicken, reserving liquid for stock. Let cool then quarter bird and sprinkle with salt. Place in a covered dish let stand overnight at room temperature. 4. Combine stock and remaining sherry and pour over chicken. Refrigerate, covered, overnight. Then with a cleaver, chop in 1 1/2- to 2-inch sections and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

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