Looking for Drunken Chicken Recipe? Not only do we offer Drunken Chicken Recipe, but we are also the authority on chicken recipes! Discover thousands of delicious chicken recipes to try at home, even if you’re not a professional chef.
At Chicken-Recipes.info, we’re dedicated to turning simple ingredients into extraordinary meals. Whether you’re a seasoned cook or just starting your culinary journey, our vast collection of chicken recipes is designed to inspire your every dish.
Indulge in familiar classics that feel like home, and explore the thrilling flavors of international cuisine. Our recipes span from juicy roasts and tangy stir-fries to hearty soups and crispy fried delights, all featuring the versatile chicken.
Now, let’s dive into Drunken Chicken Recipe!
Drunken Chicken Recipe
Elevate your dinner game with a classic Drunken Chicken Recipe, a dish that’s as fun to make as it is to eat. This recipe brings together the juiciness of chicken with the complex flavors of your favorite wine or beer, creating a dish that’s bursting with flavor. Perfect for a cozy night in or to impress at your next dinner party, here’s how to create this culinary masterpiece.
Ingredients:
- 4 chicken quarters (leg and thigh), skin on
- 2 cups of dry white wine or beer (for a deeper flavor)
- 4 garlic cloves, minced
- 1 large onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, leaves picked
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions:
- Marinate the Chicken: In a large bowl, combine the chicken quarters with one cup of the wine or beer, half of the minced garlic, salt, and pepper. Cover and let marinate in the refrigerator for at least 2 hours, preferably overnight.
- Preheat Your Oven: Set your oven to 375°F (190°C) to ensure it’s hot and ready for the chicken.
- Brown the Chicken: Heat olive oil in a large, oven-proof skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and sear it, skin-side down, until the skin is golden and crisp, about 5-7 minutes. Flip and cook for another 3 minutes.
- Sauté the Aromatics: Remove the chicken and set aside. In the same skillet, add the sliced onion and the rest of the garlic. Sauté until the onion is translucent and soft.
- Deglaze and Bake: Add the remaining wine or beer to the skillet, scraping up any browned bits from the bottom of the pan. Return the chicken to the skillet, along with rosemary and thyme. Bring to a simmer, then transfer the skillet to the oven.
- Roast: Bake the chicken for 35 to 45 minutes, or until the internal temperature reaches 165°F (74°C). Baste the chicken with the pan juices halfway through cooking.
- Serve: Once cooked, let the chicken rest for a few minutes. Garnish with fresh parsley and serve directly from the skillet for a rustic presentation. The sauce created from the wine and chicken juices is perfect for drizzling over the chicken or any side dishes.
Serving Suggestions:
Drunken Chicken pairs beautifully with a range of sides. Try serving it with creamy mashed potatoes, a crisp green salad, or roasted vegetables. For a heartier meal, consider a side of risotto or warm, crusty bread to soak up the delicious sauce.