Drunken Smothered Chicken Recipes

SLOW DRUNK ROASTED CHICKEN

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.

SMOTHERED CHICKEN

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.

MY DRUNKEN CHICKEN

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 SMOTHERED CHICKEN

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.

SMOTHERED CHICKEN

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.;

SMOTHERED CHICKEN

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.

DRUNKEN CHICKEN

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.

DRUNKEN CHICKEN

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.

SMOTHERED CHICKEN

Steps:

• Flatten chicken to 1/4-inch thickness.
• Sprinkle with spices.
• In a large non-stick skillet over medium heat, brown chicken in oil for 4 minutes, turn.
• Top with mushrooms, onion, cheese and bacon.
• Cover and cook until chicken juices run clear and cheese is melted, about 4 minutes.

DRUNKEN CHICKEN

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!

DRUNKEN CHICKEN

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.