Recipe Background
Let's get this dinner party started! Whether the boys are comin' over on a Friday night, or you have a craving for cookout food, Drunk Chicken is here to satisfy. It's savory, crispy, and brings you hints of your favorite hoppy flavors thanks to the tangy gravy poured on top. Let the good times roll whether you're surrounded by a crowd or ridin' solo. As long as Drunk Chicken is on your plate, you know it's going to be flavorful and fun!
Let's get this dinner party started! Whether the boys are comin' over on a Friday night, or you have a craving for cookout food, Drunk Chicken is here to satisfy. It's savory, crispy, and brings you hints of your favorite hoppy flavors thanks to the tangy gravy poured on top. Let the good times roll whether you're surrounded by a crowd or ridin' solo. As long as Drunk Chicken is on your plate, you know it's going to be flavorful and fun!
Ingredients
- 1/2 cup all-purpose flour
- salt to taste
- pepper to taste
- 1 (4-pound) whole chicken cut into pieces
- 1 pound chicken thighs
- 2 tablespoons olive oil
- 3 cloves garlic minced, divided
- 1/2 small onion minced
- 2 slices bacon chopped
- 2 cups chicken stock
- 1 (12-ounce) can or bottle wheat beer
- 1/4 cup orange juice
- 6 sprigs fresh thyme
- 2 tablespoons fresh parsley chopped
Directions
- Preheat the oven to 350 degrees F.
- In a large resealable place bag, combine the flour, the salt, and the pepper.
- Add the whole chicken pieces to the flour mixture and gently shake until they are thoroughly coated.
- Transfer the chicken pieces to a large plate, shaking off the excess flour.
- Repeat the process with the chicken thighs.
- In a large skillet over medium heat, heat the olive oil.
- Add 1/2 of the garlic to the oil and cook until it is fragrant, about 30 seconds.
- Working in batches, add the chicken pieces and the chicken thighs to the oil, skin-side down, and cook until they are browned on all sides, about 10 minutes.
- Transfer the browned chicken pieces and the browned chicken thighs to a Dutch oven.
- In the same skillet, cook the onion, the remaining garlic, and the bacon, while stirring, until the onion is tender and the bacon is crisp, about 10 minutes.
- Add the chicken stock to the onion mixture and bring it to a boil while scraping the browned bits from the bottom of the pan.
- Mix the beer, the orange juice, the thyme, and the parsley into the onion mixture until it is combined.
- Pour the onion mixture over the chicken.
- Cover the Dutch oven and bake the chicken pieces and the chicken thighs until they reach an internal temperature of 165 degrees F, about 1 hour.
- Transfer the chicken on a serving platter and cover with foil.
- Place the Dutch oven on the stovetop over medium heat and cook the juices until they reduce and thicken into a gravy, about 5 minutes.
- Strain the herbs out of the gravy.
- Serve the chicken with the gravy.
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