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.
JOI GAI -- DRUNKEN CHICKEN
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
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.
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
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
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
DRUNKEN CHICKEN
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
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
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
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
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
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