Drunk Chicken in Gravy

Name: Drunk Chicken in Gravy
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 servings
Ingredients: ¼ cup all-purpose flour; salt and ground black pepper to taste; 1 (4 pound) whole chicken, cut into pieces; 1 pound chicken thighs, or more to taste; 2 tablespoons olive oil; 3 cloves garlic, minced, divided; ½ small onion, minced; 2 slices bacon; 2 cups chicken stock; 1 (12 fluid ounce) can or bottle wheat beer (such as Blue Moon®); ¼ cup orange juice; 6 sprigs fresh thyme; 2 tablespoons chopped fresh parsley, or to taste

8 Ratings
7 Reviews
2 Photos

A cross between beer-can chicken and coq au vin. May be done indoors using a Dutch oven or out on the grill over indirect heat.

By sms

Gallery

Recipe Summary

prep:

20 mins

cook:

1 hr 30 mins

total:

1 hr 50 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1
Combine flour, salt, and pepper in a large resealable plastic bag; add 1/2 of the chicken and shake until pieces are thoroughly coated. Remove chicken, shaking off excess flour. Repeat with remaining chicken.

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Step 2
Heat olive oil in a large skillet over medium heat; add 1/2 of the garlic. Working in batches, add chicken, skin-side down; cook until browned on all sides, about 10 minutes. Transfer chicken to a Dutch oven. Repeat cooking with remaining chicken.
Step 3
Preheat oven to 350 degrees F (175 degrees C).
Step 4
Cook and stir onion, remaining garlic, and bacon in the skillet used for chicken until onion is tender and bacon is crisp, about 10 minutes. Pour chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
Step 5
Mix beer, orange juice, thyme, and parsley into onion-bacon mixture until combined; pour over chicken. Cover Dutch oven.
Step 6
Bake in the preheated oven until chicken is very tender, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Step 7
Transfer chicken to a serving platter and cover with aluminum foil. Place Dutch oven on the stove and cook over medium heat until gravy is reduced and thickened, about 5 minutes. Strain herbs out of gravy and serve gravy alongside chicken.

Cook's Notes:

For outdoor cooking, cook covered over indirect heat on the grill for 30 to 40 minutes or until chicken is very tender. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Substitute real bacon bits for the bacon, if desired.

A tablespoon of cornstarch dissolved in a little water can be used to thicken to a gravy.

Nutrition Facts

Per Serving:

656 calories; protein 56.4g; carbohydrates 8.9g; fat 40.4g; cholesterol 197.9mg; sodium 601mg. Full Nutrition

Soup Loving Nicole

Allstar

12/07/2015

This is quite a bit of work but worth it in the end. One suggestion I have is to dice your bacon. As written it flavors the gravy great but it is kind of like a bay leaf that gets discarded in the end. If diced you would still get the flavor and also have pieces of it throughout your finished gravy.

8 Ratings

5 star values: 7
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

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Soup Loving Nicole

Allstar

12/07/2015

CountryGirl

01/14/2016

I received a Dutch oven for Christmas and my husband suggested trying this recipe. He normally likes spicy and I'm wimp but I like a lot of flavor. This recipe is wonderful in the flavor department and the chicken was wounderfully moist! Thank you for sharing this recipe. I did add about 1/2 cup more oj and beer. The gravy was delish!

fruitdog

01/12/2020

The flavor was fantastic and the chicken was incredible juicy! I used half the chicken and browned it in my cast iron Dutch oven...removed the chicken then added the chopped bacon and onions...etc...then put everything in the pot for baking...saving myself a dirty skillet. I added chopped mushrooms, baby carrots and tiny potatoes. No need to thicken the gravy because I wanted to keep it more a stew. Great hardy meal! Thank you, I will make again!

Jeanne Levey

03/08/2020

This was delicious! I also chopped the bacon. Used dried thyme. The photo has carrots and potatoes in it, but they weren't in the recipe. I served it with mashed potatoes. Will make it again.

The Lost Cajun

04/26/2016

Excellent recipe! This is exactly the kind of gravy I was looking for. I knew it had to be good if you even know what coq au vin is. I had to change just a couple things. I didn’t have a Dutch oven or any bacon and I had already cooked, de-boned and cut up several leg quarters. I intended to add a can of plain Ro*Tel, but mistakenly used a variety with lime juice and cilantro. I also used more onion and added celery. Cooked it all slowly on the stove top in a big deep pan, and served it over rice. Thanks for sharing it. I’ll definitely be cooking this one again!

cquinn74

11/09/2016

This was a big hit with my family. I kept on the stove on low and did more of a braise than put in oven. Chicken was tender and very flavorful!

OA Farm

05/18/2020

Delicious dish! The chicken is tender and the gravy is fantastic. A flavorful dish with gravy other than your regular brown or white.

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Drunk Chicken in Gravy

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Recipe Summary

Ingredients

Directions

Cook's Notes:

Nutrition Facts

Reviews (7)

Most helpful positive review

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Drunk Chicken in Gravy

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes:

Nutrition Facts

Reviews (7)

Most helpful positive review

All Reviews for Drunk Chicken in Gravy