Behold the boring chicken dishes no more. Imagine a drunken chicken that does not get you drunk from drinking alcohol. The only guilty drunken pleasure you will gain from this dish is an abundance of exciting flavors. It’s a rich savory dish that can be eaten on it’s own or serve over a bed of rice or pasta. I sometimes classify this dish as a beer braised stew. It has a thickish texture since the potatoes are cooked until it is almost melted (mushy). Potatoes and leeks flavors are perfect together. The chicken is cooked until it’s super fork tender. You will be surprised how beautifully all of the flavors pull together for an absolute finger-licking good meal. It’s really easy to make yet deliciously exotic. I hope you will try this recipe and enjoy it as much as we do. Happy Cooking.
Leeky Drunken Chicken | One Pan Recipe
An easy and super flavorful one pan recipe. It is stew-like and can be served on it’s own or on a bed of rice or pasta.
- 3 1/2 pounds chicken parts (I used a whole chicken cut up, reserving the backbone for another use). This recipe can use up to a 4 lb chicken.
- 2 cups chicken broth
- 1 cup beer (I use Lager)
- 3 medium Idaho potatoes rinsed and cut into bite sized chunks.
- 2 leeks white parts only. Rinse thoroughly and slice thinly.
- 2 small onions peeled and thinly sliced. (Can use 1 large onion)
- 4 scallions rinsed and chopped (about 1/4 to 1/2 cup)
- 1 1/2 tablespoons garlic freshly crushed or finely minced
- 1 tablespoon fresh thyme leaves
- 2 1/2 teaspoons sea salt or kosher (adjust for your diet)
- 1 teaspoon freshly ground black pepper
- 3/4 teaspoon sweet paprika
- 3 tablespoons extra virgin olive oil.
Mix together the salt, black pepper and paprika. Reserve 1 teaspoon of the seasoning mix for the vegetables.
Season the chicken parts with the remaining seasoning mix.
In a deep saute pan, heat olive oil over medium heat.
Add the onions and leeks. Season with a pinch of seasoning mix. Cook until softened – about 5 minutes.
Add the garlic, thyme and scallions. MIx to combine. Cook 30 to 60 seconds.
Add the potatoes and season with the remaining seasoning mix. Mix to coat the potatoes with the vegetables.
Add the seasoned chicken parts. Mix to combine.
Pour in the beer. Stir. Bring to a boil and cook until beer is reduced to less than half.
Pour in the chicken broth. Bring to a boil. Cover, reduce heat to medium low. Simmer for 45 minutes or until chicken meat is fork tender and potatoes are soft and mushy. Turn off the stove.
Transfer to a seving bowl. Garnish with herbs if deesired. Serve over a bed of rice or pasta. Enjoy!