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Drunken Chicken (醉鸡 zuìjī), a stalwart of the Chinese poached chicken oeuvre, is made by marinating cooked chicken in 黄酒 (huángjiǔ), yellow wine—most famously the huangjiu from Shaoxing, Zhejiang Province. Simplicity Is a Flex. It's also rare to come across an iconic Chinese dish without an elaborate origin story.
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Preparation. Step 1. Preheat the oven to 375°. Step 2. Pat dry one 4-lb. chicken, cut into 8 pieces with a paper towel and season them all over with 1 tsp. kosher salt and ½ tsp. freshly ground.
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Place all the chicken in the container, taking care not to cram the pieces. Season with salt. Combine chicken broth and wine, and pour over chicken until completely covered. Marinate for at least 24 hours, and up to 5 days. Serve cold, taking out as many pieces of chicken as you need while keeping the rest in the marinade.
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To achieve a crispy exterior, cook the chicken over medium-high heat until it develops a golden-brown crust. Finish cooking in the oven to ensure the chicken is fully cooked while maintaining its tenderness. Use a meat thermometer to secure the chicken reaches an intrinsic temperature of 165°F (74°C).
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In a cleaned-out skillet, melt 3 tbsp (45 g) of butter. Once foamy add the flour, cook for 1 minute until a paste forms. Slowly whisk in the chicken broth and remaining ¼ cup of wine and simmer, whisking all the while, until thickened. Then whisk in the garlic, milk, Worcestershire sauce and parsley.
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Braise the chicken in a savory mixture of red wine, chicken broth and tomato, and add extra flavor with capers and kalamata olives. Serve the chicken and the chunky sauce over fluffy couscous. Non-alcoholic version: Add an additional 2 cups of chicken broth in place of the 2 cups of wine. 5 of 11 View All. 6 of 11. Pin.
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Place chicken breasts into a baking dish and season with salt and black pepper. Pour soup-sherry mixture over chicken. Cover dish tightly with aluminum foil. Bake in the preheated oven for 15 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and bake for 30 more minutes. Uncover dish and baste chicken with pan sauce; continue baking 30.
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Add mushrooms to the pan and brown them for 3-5 minutes over medium-high heat. Return chicken, onion, garlic and bacon to the pan, pour wine all over, bring to a boil, then lower the heat to low and simmer for 40 minutes. Add cream and simmer for 10 minutes longer. Sprinkle with chopped parsley before serving.
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Preheat your grill to high (450°F to 500°F) on one side, keeping other side unlit. Open the wine can and place in center of a cast-iron skillet. Carefully lower the chicken onto the can, so it stands upright. Place the skillet on the grill with chicken breast facing the unlit side. Cover and grill for 45 minutes.
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Tent the chicken with aluminum foil. Pour the remaining wine (about 1 cup) into a small saucepan. Add the peppercorns and set on the direct heat side of the grill. Bring to a boil and reduce by.
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Add a tablespoon of olive oil to the pan. Add the chicken to the pan, skin-side down first, cooking each side for about 4-5 minutes over medium heat or until the chicken is nicely browned and crisp. Remove the chicken from the pan. Add another tablespoon of oil to the pan along with the diced onion.
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Steps. Add the applejack, apple cider, chicken stock, simple syrup, lemon juice and bitters into a shaker with ice, and shake until well-chilled. Strain into a coupe glass. Garnish with freshly grated nutmeg. The Chicken & Apple Wassail cocktail is a fun, autumnal concoction that merges chicken stock with applejack and apple cider.
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The booze to choose. siamionau pavel/Shutterstock. Which bottle of liquor you should reach for depends on the type of recipe you have planned. Tequila is among the most popular to pair with chicken. It pairs well with citrus fruits like lime, lemon, and orange or Mexican-inspired flavors like chili powder, cumin, or fresh jalapeno peppers.
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Grab 2 pieces of aluminum foil, each about 12" long. Lay each piece of chicken onto a piece of foil, and sprinkle with ¼ teaspoon salt. Roll up the chicken lengthwise, and then wrap in the foil, twisting both sides to form a candy-like bundle. Steam the chicken in the foil over high heat for 20 minutes, covered.
