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Drunken Chicken

Posted in : Mains on by : Christine

Drunken Chicken
My grandma's favorite chicken recipe, a Midwestern classic casserole. She cooked for six people I have an updated version for fewer in my notes. I also never knew what she did with the leftover soup.
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Prep Time
10 min
Cook Time
2 hr
Prep Time
10 min
Cook Time
2 hr
2222 calories
111 g
410 g
126 g
122 g
61 g
1540 g
6543 g
29 g
0 g
52 g
Nutrition Facts
Serving Size
1540g
Amount Per Serving
Calories 2222
Calories from Fat 1118
% Daily Value *
Total Fat 126g
194%
Saturated Fat 61g
303%
Trans Fat 0g
Polyunsaturated Fat 17g
Monounsaturated Fat 35g
Cholesterol 410mg
137%
Sodium 6543mg
273%
Total Carbohydrates 111g
37%
Dietary Fiber 11g
44%
Sugars 29g
Protein 122g
Vitamin A
70%
Vitamin C
43%
Calcium
180%
Iron
46%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Chicken parts from 1 chicken, any kind you want to use (see notes)
  2. 2 c frenched shallots (can substitute sweet white onion like Vidalia's or Mau'is and 4 cloves garlic)
  3. 2 c cream of chicken or cream of mushroom soup
  4. 1 c dry white wine, one you would drink
  5. 1 - 2 c grated sharp cheddar cheese
  6. Sweet Paprika for garnish
  7. (yes you do not see salt or pepper this is not a mistake)
Instructions
  1. Place chicken parts in a 9" x 13" baking dish.
  2. Sprinkle with the shallots (or sweet onions & garlic).
  3. Whisk the soup with the wine until well blended and pour over the top.
  4. Sprinkle all over with 1 - 2 cups of cheese to taste.
  5. Sprinkle generously with paprika.
  6. Cover loosely with foil and bake at 300* for 2 hours. Uncover and rotate half way through.
Notes
  1. My grandma would just use a whole cut up chicken but would also substitute chicken thighs if they were on sale. If you find drumsticks on sale use those. If using boneless thighs reduce the cooking time by 30 min. (approx 2-3 lbs don't need to be exact)
  2. Frenching, slicing from stem to stern or pole-to-pole, allows the shallots or onions to hold their integrity during the long cooking time. (Google 'French cut onions' for directions.)
  3. I have not tried using smoked paprika on this but it might give it a more modern taste. I wouldn't use 100% smoked but a mix of the two so it doesn't get over powered. Let me know if you do and how it comes out.
  4. Try adding a can of well drained mushrooms. If you want to use fresh saute or bake ahead of time and drain on paper towels to remove the excess water.
  5. I just made an updated version of this using chicken thighs. I only cook for two people so the recipe is not quite halved. I used 4 bone-in skinless chicken thighs but you could use breasts or legs, 1 c onions, and 1 can of soup with a 1/2 can of wine (rinse the can). Cheese as you see fit and I also used smoked paprika which worked out very nicely. This dish was as good as I remembered.
beta
calories
2222
fat
126g
protein
122g
carbs
111g
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Christine Cuisine http://christinecuisine.com/

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