Drunken Smothered Chicken Recipes

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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

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

SMOTHERED CHICKEN



Smothered Chicken image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

4 chicken breasts
1/2 cup all-purpose flour
1/8 teaspoon cayenne pepper
1/2 teaspoon paprika
Salt and pepper, to taste
1/4 cup vegetable oil
1 onion
2 small garlic cloves
1 cup sour cream
1/2 cup chicken stock
1/4 chopped green onions, including green part

Steps:

  • Clean chicken breasts and dry well. In a shallow baking dish, combine the flour, cayenne pepper, paprika, salt, and pepper. Dredge chicken breasts in flour mixture to coat. Shake off excess. In a large skillet heat 1/4-inch vegetable oil over medium heat. Add chicken and brown well, about 2 minutes on each side. Remove from pan and set aside. Pour excess oil from pan, leaving a thin layer. Add onions and garlic, saute, stirring occasionally, until translucent, about 3 to 5 minutes. In a bowl combine sour cream, chicken stock and green onions and mix well. Transfer chicken back to skillet, pour sour cream mixture over it. Bring to a simmer and cook, covered, until done, about 10 minutes.;

DRUNKEN CHICKEN NOODLES



Drunken Chicken Noodles image

Drunken Noodles is a Thai dish with Chinese origins, influenced by the Chinese who lived in Laos and Thailand. It is a stir-fried noodle dish traditionally uses broad flat rice noodles stir-fried with meat, shellfish, tofu, vegetables, chile, spices, fish sauce and other seasonings. The name was thought to come about because rice wine is not commonly used in Thai recipes whereas it features in this recipe therefore giving its uniqueness and nod to Chinese heritage. Whatever the real reason for the name, this is a delicious dish and truly versatile. I have used carrots, mangteout and Romano peppers to give the dish sweetness and crunch, plus thigh meat from the chicken because it has more flavour. You can adapt the recipe to your preferences but the combination of seasonings - soy, fish sauce, rice wine, oyster sauce is an absolute must! This makes an easy delicious mid-week supper.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 15

1 pound pad Thai wide flat rice noodles (dried)
3 tablespoons peanut or vegetable oil
4 cloves garlic, finely chopped
2 chiles, sliced
1 pinch dried chili flakes
1 onion, diced
1 pound chicken thighs, skin removed, sliced into 1/3- by 5-inch strips
1 tablespoon Shaosing rice wine
4 1/4 ounces mangteout (snow peas), julienne
2 Romano red peppers, julienne
1 medium carrot, julienned
2 tablespoons oyster sauce
2 tablespoons low-sodium light soy sauce
1 tablespoon fish sauce mixed with 1 teaspoon brown sugar
3 scallions, sliced on a sharp 45-degree diagonal

Steps:

  • Cook the noodles to packet instructions. Drain and refresh under cold water, drizzle 1 tablespoon peanut oil over, mixing well to stop the noodles from sticking, and set aside.
  • Heat a wok over high heat and add the remaining peanut oil. Add the garlic, chiles, chili flakes and onions and stir-fry for a few seconds to release their aroma. Add the chicken thighs and stir for 2 minutes. As the chicken starts to turn brown at the edges and turn opaque, add the Shaosing rice wine.
  • Add the mangetout, Romano peppers and carrots and toss together and stir well for 2 minutes. Add the noodles and toss well for 1 minute, and then season with the oyster sauce, soy sauce and fish sauce with sugar; toss well for 1 minute. Garnish with the scallions and serve immediately.

DRUNKEN CHICKEN



Drunken Chicken image

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

Kosher salt
One 3 1/2- to 4-pound whole chicken, trimmed of excess fat
1-inch piece ginger, peeled and sliced into 5 coins
1 whole scallion, cut in half
1 cup Shaoxing rice wine
2 teaspoons granulated sugar
1 tablespoon goji berries, optional
Thinly sliced scallions soaked in ice water, for garnish, optional

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.

SMOTHERED CHICKEN



Smothered Chicken image

Provided by Sandra Lee

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 6

3 1/2 pounds whole cut-up chicken
2 (5-ounce) packets chicken fry coating (recommended: Dixie Fry)
2 tablespoons salt-free chicken seasoning, divided (recommended: McCormick Grill Mates)
Canola oil, for frying
2 (12-ounce) jars roasted chicken gravy (recommended: Franco American)
1 teaspoon crushed garlic

Steps:

  • Cut away excess skin and fat from chicken pieces. Rinse with cold water and set aside; do not pat dry.
  • In a shallow bowl, stir together fry coating and 1 tablespoon chicken seasoning. Dredge chicken pieces in coating mixture; set aside.
  • In a large straight-sided pan, heat 1/2-inch oil over medium-high heat. Oil is ready for frying when a drop of water splatters when dropped in.
  • Fry coated chicken until golden brown, about 8 minutes per side. Remove chicken from pan and drain oil.
  • In a medium bowl, stir together gravy, remaining chicken seasoning, and crushed garlic; set aside.
  • Return chicken to pan over medium heat. Cover with gravy. Bring to a boil. Reduce heat, cover and simmer for 10 to 20 minutes or until completely done (no pink near the bone).
  • Serve hot.

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

SMOTHERED CHICKEN



Smothered Chicken image

You can't go wrong when serving this speedy skillet creation. Top tender chicken breasts with mushrooms, bacon, green onions and cheese for a swift and savory sensation that's sure to become a family favorite. -Penny Walton, Westerville, Ohio

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
3 teaspoons canola oil, divided
1 cup sliced fresh mushrooms
1 cup shredded Mexican cheese blend
4 green onions, chopped
6 bacon strips, cooked and chopped

Steps:

  • Pound chicken breasts to 1/4-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms until tender, 2-3 minutes. Remove from pan., In same pan, cook chicken in remaining oil until bottom is browned, about 4 minutes. Turn chicken; top with mushrooms and remaining ingredients. Cook, covered, until chicken is no longer pink, 4-5 minutes.

Nutrition Facts : Calories 363 calories, Fat 21g fat (7g saturated fat), Cholesterol 116mg cholesterol, Sodium 555mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 40g protein.

SMOTHERED CHICKEN WITH MUSHROOMS



Smothered Chicken with Mushrooms image

A play on the chain restaurant specialty of the same name - a bit healthier and just as satisfying!

Provided by M. Kertello

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 53m

Yield 2

Number Of Ingredients 11

2 skinless, boneless chicken breasts
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
1 pinch salt and ground black pepper to taste
1 tablespoon butter
1 (8 ounce) package chopped white mushrooms
¼ cup chopped white onion
1 tablespoon Worcestershire sauce
1 pinch salt and cracked black pepper to taste
1 splash red wine
½ cup shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Coat both sides of chicken breasts with oregano and cayenne pepper and place on a baking sheet. Season with salt and pepper.
  • Bake in the preheated oven for 15 minutes.
  • Melt butter in a nonstick skillet over medium heat. Add mushrooms, onion, Worcestershire sauce, and red wine. Cook and stir until vegetables shrink down a bit, about 5 minutes. Season with salt and cracked black pepper. Reduce heat to medium-low to low; cook until tender, 10 to 15 minutes.
  • Pour mushroom mixture on top of the chicken. Continue baking until chicken is no longer pink in the center and the juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Sprinkle mozzarella cheese on top of the chicken and cook until cheese is bubbly, about 5 minutes more.

Nutrition Facts : Calories 301.6 calories, Carbohydrate 8.8 g, Cholesterol 100.5 mg, Fat 13.6 g, Fiber 1.8 g, Protein 35.2 g, SaturatedFat 7.4 g, Sodium 519.4 mg, Sugar 4 g

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

DRUNKEN CHICKEN



Drunken Chicken image

Make and share this Drunken Chicken recipe from Food.com.

Provided by troyh

Categories     Whole Chicken

Time 1h35m

Yield 4-5 serving(s)

Number Of Ingredients 7

1 whole chicken
4 cups low sodium chicken broth
3 slices ginger (quarter-sized slices)
1 tablespoon soy sauce
2 scallions, chopped
2 cups whiskey
sesame oil

Steps:

  • Put chicken in a medium-size pot, large enough to hold it and have it submerged in the cooking liquids.
  • Add chicken broth, ginger, soy sauce, scallions and whiskey and bring it to a simmer.
  • Simmer, covered for 45 minutes.
  • Then turn off the heat and leave the lid on the pot--do not remove cover.
  • Allow chicken to sit for another 30 minutes or so.
  • Then remove chicken, rub lightly with sesame oil and serve.

Nutrition Facts : Calories 1042.9, Fat 54.4, SaturatedFat 15.6, Cholesterol 243.8, Sodium 551.7, Carbohydrate 3.8, Fiber 0.2, Sugar 0.7, Protein 62.7

DRUNKEN CHICKEN



Drunken Chicken image

Tequila is this chicken's magic ingredient, and the dish has a delicious sweet-and-sour flavor. Serve it with Green or Yellow rice and flour tortillas to mop up the sauce.

Provided by alicesniche

Categories     Chicken Breast

Time 1h15m

Yield 1/2 cups, 10 serving(s)

Number Of Ingredients 13

1 cup raisins
1/2 cup sherry wine
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons vegetable oil
4 boneless skinless chicken breasts
1 onion, halved and thinly sliced
3 garlic cloves, crushed
2 tart apples
1 cup slivered almonds
1 1/2 cups well flavored chicken stock
1 cup tequila

Steps:

  • Put the raisins in a bowl and pour in the sherry. Set aside to plump up. Season the flour with the salt and pepper and spread it out on a large, flat dish or soup plate. Heat 2 tablespoons of oil in a large frying pan. Dip each chicken thigh in turn in the seasoned flour, then fry in the hot oil until browned, turning occasionally. Drain on paper towels.
  • Heat the remaining vegetable oil in a large, deep frying pan. Add the onion slices and crushed garlic and cook for 2-3 minutes. Meanwhile, peel, core and dice the apples.
  • Add the diced apple to the onion mixture with the almonds. Cook stirring occasionally, for 3-4 minutes, then add the soaked raisins, with any remaining sherry. Add the chicken pieces to the pan.
  • Pour the stock and tequila over the chicken mixture. cover the pan with a lid and cook for 15 minutes, then take off the lid and cook for 10 more minutes or until the sauce has reduced by about half.
  • Check that the chicken thighs are cooked by lifting one out of the pan and piecing it in the thickest part with a sharp knife or skewer. Any juices that come out should be clear. If necessary, cook the chicken for a little longer before serving. sprinkled with chopped fresh herbs, if desired.

Nutrition Facts : Calories 288.5, Fat 11.3, SaturatedFat 1.4, Cholesterol 31.3, Sodium 226, Carbohydrate 31.4, Fiber 3.3, Sugar 14, Protein 15.2

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.

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From yummly.com
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PAULA DEEN'S SMOTHERED CHICKEN | RECIPE - RACHAEL RAY SHOW
Lightly sprinkle the chicken all over with salt and pepper. Dip each piece of chicken in the flour mixture, shaking off any excess flour. (Set any leftover flour aside to use in step 3.) In a large skillet with a lid, melt the butter over medium-high heat. Add the chicken and cook, turning occasionally, until golden brown all over, 8 to 10 minutes.
From rachaelrayshow.com
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SMOTHERED CHICKEN RECIPE WITH DELICIOUS BROWN GRAVY
The recipe for smothered chicken that follows requires some prepare work and cook time, but you'll thoroughly enjoy this chicken dinner. Clean chicken by rinsing under cold running water. Pat chicken pieces dry with paper towels. Season your chicken by lightly sprinkling each piece with salt and pepper. Set aside. In a large deep skillet heat vegetable oil over low heat until …
From soulfoodandsoutherncooking.com
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SMOTHERED CHICKEN - EASY CHICKEN RECIPES
2021-05-10  · Season the chicken and dredge in the seasoned flour. Brown the chicken on both sides and remove from the skillet. Whisk flour into the skillet and add bacon, heavy cream, broth, wine and parmesan cheese. Add mushrooms and onions and cook til tender. Add the chicken back to the pan and simmer for 20 minutes. Serve!
From easychickenrecipes.com
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DRUNKEN SMOTHERED CHICKEN - PLAIN.RECIPES
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.
From plain.recipes
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DRUNKEN SMOTHERED CHICKEN RECIPE - FOOD.COM | RECIPE ...
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From pinterest.com
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SHANGHAI DRUNKEN CHICKEN (AUTHENTIC RECIPE!) - RASA MALAYSIA
2021-05-26  · Poaching Method: 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.
From rasamalaysia.com
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DRUNKEN-AND-SMOTHERED - RECIPECHATTER
Drunken-and-Smothered. August 6, 2014 by RecipeLion Leave a Comment. Author; Recent Posts; RecipeLion. Editor at RecipeLion.com. RecipeLion is dedicated to the best recipes and cooking tips. From quick and easy dinner recipes to new and exciting dessert recipes, we find and deliver the best recipes from all over the web. Plus, we feature free product reviews and …
From recipechatter.com
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SOUTHERN SMOTHERED CHICKEN - I HEART RECIPES
2015-02-25  · Pour 1 1/2 cup flour into a large bowl, and add in seasonings : garlic powder, onion powder, salt, pepper, celery seed, poultry seasoning, and smoked paprika. Mix until well incorporated. Coat the chicken with the seasoned flour, and make sure you coat all surfaces. Reserve the seasoned flour. Pour 1/4 cup of vegetable oil into a large pan ...
From iheartrecipes.com
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DRUNKEN CHICKEN RECIPE - OUT OF THIS WORLD CHICKEN ...
2017-05-02  · Drunken Chicken Recipe INGREDIENTS: Dry drunken chicken ingredients ready to be put in the pot. 2 ½ pounds boneless, skinless chicken thighs/breasts 1/4 cup olive 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 …
From oldworldgardenfarms.com
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Top Asked Questions

How do you cook smothered chicken?
The recipe for smothered chicken that follows requires some prepare work and cook time, but you'll thoroughly enjoy this chicken dinner. Clean chicken by rinsing under cold running water. Pat chicken pieces dry with paper towels. In a large deep skillet heat vegetable oil over low heat until hot, about 4 to 5 minutes.
How do you make drunken chicken?
Drunken Chicken Recipe. 1 2 ½ pounds boneless skinless chicken thighs/breasts. 2 1/4 cup oil. 3 1/2 cup flour. 4 1/4 cup chicken broth. 5 2 15- oz cans of diced tomatoes. 6 1 12- oz bottle of beer. 7 2 Tbsp garlic powder. 8 1 Tbsp thyme. 9 1 tsp black pepper. 10 1 tsp white pepper.
How do you make smoked chicken with flour?
Instructions Start off by making sure that all of the chicken is nice and clean. Pour 1 1/2 cup flour into a large bowl, and add in seasonings : garlic powder, onion powder, salt, pepper, celery seed, poultry seasoning, and smoked paprika. Mix until well incorporated. Coat the chicken with the seasoned flour, and make sure you coat all surfaces.
How do you smoke chicken with beer?
Directions 1 Rinse and dry the chicken. Remove excess fat and leave skin on. ... 2 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. 3 Insert beer can into chicken from the bottom until even with bottom of chicken. ... More items...

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