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Drunken Chicken Recipes
Embrace the savory richness of Drunken Chicken with these two delectable recipes. Whether you’re in the mood for the deep, robust flavors of red wine or the light, refreshing taste of beer, there’s a Drunken Chicken recipe here for you. Perfect for dinner parties or a special family meal, these dishes are sure to become new favorites.
1. Red Wine Drunken Chicken
Ingredients:
- 4 chicken thighs, bone-in and skin-on
- 2 cups red wine, such as Merlot or Cabernet Sauvignon
- 1 onion, sliced
- 2 carrots, sliced
- 3 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Instructions:
- Prep the Chicken: Season the chicken thighs generously with salt and pepper.
- Brown the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken, skin-side down, and cook until the skin is golden and crispy, about 5-7 minutes per side. Remove and set aside.
- Sauté Vegetables: In the same skillet, add the onion, carrots, and garlic. Sauté until the vegetables begin to soften.
- Deglaze: Pour in the red wine, scraping the bottom of the skillet to release any browned bits. Add the bay leaves and thyme.
- Simmer: Return the chicken to the skillet, cover, and simmer on low heat for about 30 minutes, or until the chicken is cooked through.
- Serve: Garnish with fresh parsley before serving. This dish pairs well with mashed potatoes or a simple green salad.
2. Beer-Braised Drunken Chicken
Ingredients:
- 8 chicken drumsticks
- 1 can (12 oz) beer, lager or ale recommended
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- Green onions, sliced for garnish
Instructions:
- Marinate: Season the drumsticks with salt, pepper, and smoked paprika. In a large bowl, mix the beer, garlic, Worcestershire sauce, and brown sugar. Add the chicken and let marinate for at least 1 hour in the fridge.
- Brown the Chicken: Heat oil in a large skillet or Dutch oven. Remove the chicken from the marinade (reserve the marinade) and brown on all sides.
- Cook the Onion: Remove the chicken and add the onion to the skillet, cooking until soft.
- Braise: Return the chicken to the skillet with the reserved marinade. Bring to a simmer, then cover and cook on low heat for about 45 minutes, or until the chicken is tender.
- Serve: Garnish with sliced green onions. This dish is delightful with roasted potatoes or steamed rice.