1 whole chicken (fryer)
2 tbsp Louisiana Cajun seasoning salt (or any seasoned salt)
475 ml can beer (any brand)
30 ml zataran's crab boil
Drunken chicken is one of the most-loved chicken dishes to have on a hot summer’s day. The dish is cold, luscious, and drenched in wine.
Drunken chicken is extremely simple to make. You simmer it, you slice it up, and you dunk it in the soup in which it cooked, in addition to an equal measure of the wine.
The chicken can stay immersed for a long time and just turn out to have some extra taste of alcohol as the days pass by (which is a good thing!).
While you can add a lot of fixings to drunken chicken, you would not want to go for it because the taste of the wine goes down.
Here’s how you can make drunken chicken!
Each serving of drunken chicken has 354 calories, 5 g saturated fat, and 110 mg cholesterol in addition to 35 g of protein.
How to Make Drunken Chicken
There are numerous varieties of drunken chicken in Latin America, China, and Greece. The Argentine, Chilean, and Mexican renditions of this dish are called ‘pollo borracho’ and take in green and black olives and cinnamon.