TEA-SOAKED DRUNKEN CHICKEN WITH CILANTRO-SCALLION OIL
Made from fermented glutinous brown rice, Shaoxing wine is what gives this dish its slightly sweet flavor and nutty fragrance. The dish relies heavily on the wine's aroma and flavor, so if you can't find it, substitute with a good quality dry sherry (a Manzanilla variety will work well). Here, the chicken is poached instead of simmered, guaranteeing a moist bird that soaks in the flavor of its cooking liquid. But if it's a more intense flavor you're looking for, allow the chicken to chill in the poaching liquid overnight.
Provided by Kay Chun
Categories dinner, lunch, weekday, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium saucepan, combine rice and 2 1/4 cups water and bring to a boil. Cover and simmer gently over low heat until all of the liquid is absorbed, 20 minutes. Turn off the heat and let stand covered for 10 minutes. Fluff with a fork.
- As rice cooks, combine wine, tea bags, salt, sugar, ginger, peppercorns and 2 cups of water in another medium saucepan, and mix well. Add chicken (make sure it is completely submerged) and bring to a boil. Cover, turn off the heat and let stand until cooked through, about 15 minutes (poaching time may vary by a few minutes if chicken breast is smaller or larger than 1/2 pound). Transfer chicken to a cutting board and let rest for at least 5 minutes. Discard the poaching liquid.
- Meanwhile, in a small bowl, combine cilantro, scallions, oil and lime juice and season with salt and pepper. Mix well.
- Slice chicken and serve with brown rice and cilantro-scallion oil.
Nutrition Facts : @context http, Calories 932, UnsaturatedFat 29 grams, Carbohydrate 73 grams, Fat 35 grams, Fiber 4 grams, Protein 57 grams, SaturatedFat 4 grams, Sodium 1147 milligrams, Sugar 11 grams, TransFat 0 grams
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.
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
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
NUTTY DRUNKEN CHICKEN
This Asian-inspired dish goes well over rice or noodles. I recommend Soy Vay Veri Veri Teriyaki Sauce, which is not as salty as some other brands.
Provided by Chocolatl
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Combine paprika, celery salt and ginger and rub over chicken.
- Heat oil in a large skillet over medium-high heat.
- Brown chicken lightly. Remove from pan and set aside.
- Add sherry, black bean garlic sauce, soy sauce, garlic, mustard and chili garlic sauce to pan.
- Mix well and bring to a boil over medium high heat, stirring to blend.
- Reduce heat and add onion, pepper, mushrooms and 1/4 cup walnuts.
- Return chicken to pan.
- Cover and cook on low for 1 hour, or until chicken is tender and vegetables are cooked.
- Combine water and cornstarch.
- Stir cornstarch mixture into pan.
- Increase heat to high and bring to a boil.
- Reduce heat to medium and cook, stirring, until sauce is shiny and slightly thickened.
- Stir in remaining walnuts and serve.
Nutrition Facts : Calories 550.6, Fat 25.6, SaturatedFat 4.1, Cholesterol 188.2, Sodium 1862.8, Carbohydrate 17.9, Fiber 2.8, Sugar 9.1, Protein 51.3
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.
DRUNKEN CHICKEN
I picked up the McCormick Cookbook for 50 cents in a thrift shop, mainly because this recipe, chicken breasts in a rich rum flavored cream sauce, caught my eye. It was a good move. The chicken was absolutely delicious. I had it on noodles, and thought it was perfect that way. But it would go with many things. I did not include the marinating time in the total cooking time, which is 30 minutes.
Provided by Charmed
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pound chicken breasts to 1/2" thickness and pierce several times with a fork; place in a single layer in a shallow glass dish and set aside.
- Combine rum, nutmeg, soy sauce, lime juice, brown sugar, bon appetit seasoning, crushed red pepper and ginger and mix well; pour over chicken and marinate at room temperature for 30 minutes, turning once.
- Melt the butter over a medium heat in a skillet with a cover.
- Remove the chicken from the marinate (but reserve the marinade) and saute in the butter until cooked through; when done, remove the chicken from the pan and keep warm.
- Add the mushrooms to the pan and sautee until cooked.
- Reduce the heat to low, add the marinade, and then gradually add the sour cream, stirring well, until the mixture is well-blended.
- Cover and simmer for about 5 minutes.
- You might want to check and stir it once or twice during the cooking time to keep it from separating.
- Serve the sauce over the chicken.
- Sprinkle with additional nutmeg if desired.
- NOTES:.
- If you don't have bon appetit seasoning, you can substitute a mixture of celery salt and onion powder in equal amounts.
- If you would rather use celery seed and/or dried onion flakes, try to crush them up as much as possible, and add about 1/4 teaspoons of salt.
- Also, if you find the sauce getting too thick, you can always thin it just a bit with a little milk or cream.
Nutrition Facts : Calories 361.4, Fat 19.5, SaturatedFat 11.6, Cholesterol 109, Sodium 402.8, Carbohydrate 7.7, Fiber 0.5, Sugar 4.2, Protein 30.7
NUTTY OVEN-FRIED CHICKEN
This is from a taste of home magazine. A woman named Diane Hixon entered it in a chicken recipe contest. It won Grand Champion I didn't see it here on zaar so I thought I'd post it!! This is sooo good! So moist and flavorful!
Provided by Courtly
Categories Whole Chicken
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a shallow dish, combine biscuit mix, pecans and seasoning; mix well.
- Dip chicken pieces in milk; coat generously with pecan mixture.
- Place in a lightly greased 13 x 9 x 2 inch baking dish. Drizzle butter over chicken.
- Bake, uncovered for 1 hour or until juices run clear.
Nutrition Facts : Calories 573.8, Fat 42.1, SaturatedFat 15.2, Cholesterol 147.1, Sodium 650, Carbohydrate 16.1, Fiber 1.3, Sugar 2.6, Protein 32
NUTTY OVEN-FRIED CHICKEN
The pecans that give this dish its unique nutty flavor are plentiful in the South, and so is chicken. I love to make and serve this simple oven fried chicken dish because the chicken comes out moist, tasty and crispy. -Diane Hixon, Niceville, Florida
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Place milk in a shallow bowl. In another shallow bowl, combine the baking mix, pecans and seasonings. Dip chicken pieces in milk, then coat generously with pecan mixture., Place in a lightly greased 13x9-in. baking dish. Drizzle with butter. Bake, uncovered, until chicken is golden brown and crispy and juices run clear, about 1 hour.
Nutrition Facts : Calories 530 calories, Fat 35g fat (13g saturated fat), Cholesterol 138mg cholesterol, Sodium 595mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.
MY DRUNKEN CHICKEN
This is the best chicken I have ever had done on the grill. It is to die for chicken. So moist and tender and the flavor...oh my... Someone on Zaar asked for my recipe a while ago. But I am just getting to input my recipes now, was way too busy. So every day I am starting to add a few. But if you want a delicious grilled drunken chicken this is the recipe to use. This chicken MUST BE marinated overnight in its spices. This makes a world of difference trust me.
Provided by FrenchBunny
Categories One Dish Meal
Time 1h25m
Yield 8-14 serving(s)
Number Of Ingredients 11
Steps:
- Wash your chickens inside and out with cold water and pat dry with paper towels.( I prefer Perdue chickens ).
- Mix together the herbs, garlic, paprika, salt and pepper. Rub the chicken inside and out with this mixture. Cover and refridgerate overnight minimum This is a definate must --
- GRILLING TIME:.
- Preheat grill to medium heat.
- Open cans of beer and take a sip or two but no more. Add one oz of Jack Daniels whiskey to each beer can ( you can take a sip of this too while your at it, but no more or chickens may not get cooked.
- Put 2 foil pie plates together to make it a bit more sturdier. Place one beer can on the pie plate and place one chicken over the beer can so that the beer can is in the butt of the bird and the bird is standing up right. Tuck the wing tips under to keep them from burning or cover wings with aluminum foil. Repeat for the other chicken.
- Carefully place the 2 chickens into the grill. Close the lid and grill for 60 to 70 minutes. Don't open too often you don't want to lose that nice heat. Baste with Jack Daniels BBQ Sauce 2 or 3 times during the last 20 minutes of grilling. You may have to loosely cover with aluminum foil if skin is getting too burned towards the end. I personally love the skin of this chicken when it is crispy but not burnt. Such flavor hiding in there. Chicken is cooked when it has reached an internal temp of 180°F.
- Turn off the grill and remove the chickens. Very carefully now remove the chickens off the beer cans.Be very careful as there is probably still hot liquid inside the cans. We usually do it with 2 people, one holds down the can with mitts on of course and the other gently lifts off the chicken. Now carve and enjoy. Depends what you are serving with the chickens, serving portions can vary.
DRUNKEN CHICKEN
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
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
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