J Gumbo Drunken Chicken Recipe
J Gumbo’s Drunken Chicken is a flavorful dish combining tender chicken cooked with a blend of spices, vegetables, and beer or alcohol for richness. The chicken is simmered in a savory sauce made with onions, bell peppers, garlic, and seasonings, creating a bold, juicy meal. Serve with rice or your choice of sides for a complete dish.
Equipment
- Large skillet or Dutch oven
- Wooden Spoon
- Knife and cutting board
- Tongs
- Measuring Cups and Spoons
- Ladle (optional)
Ingredients
- 4 bone-in chicken thighs skin-on for extra flavor
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion diced
- 2 cloves garlic minced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 can 14.5 oz diced tomatoes
- 1 cup chicken broth
- 1 cup bourbon or any whiskey you prefer
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon thyme dried
- Salt and black pepper to taste
- Fresh parsley for garnish optional
Instructions
1: Prepare the Chicken
- Start by seasoning your chicken thighs with salt, pepper, smoked paprika, cayenne, and thyme. Make sure the chicken is evenly coated with the seasoning.
2: Sear the Chicken
- In a large skillet or Dutch oven, heat the olive oil and butter over medium-high heat. Once the pan is hot, place the seasoned chicken thighs skin-side down. Sear them for about 5-7 minutes, or until the skin becomes crispy and golden brown. Flip the chicken over and cook for another 5 minutes. Remove the chicken and set it aside.
3: Saute the Vegetables
- In the same pan, add the diced onion, garlic, and bell peppers. Saute them for 3-4 minutes, until they soften and become fragrant. This is where the base of your flavor starts to build.
4: Add the Liquids and Spices
- Pour in the bourbon, chicken broth, Worcestershire sauce, and diced tomatoes (with their juice). Stir everything together, scraping the bottom of the pan to release any flavorful bits that have stuck to the surface.
5: Return the Chicken to the Pan
- Carefully add the seared chicken back into the pan, skin-side up. Make sure the chicken is nestled into the liquid and vegetables. Bring the mixture to a simmer and reduce the heat to low.
6: Simmer and Cook
- Cover the pan and let the chicken cook for about 30-35 minutes. The chicken should be fully cooked, tender, and the flavors should have melded together beautifully. If the sauce thickens too much during cooking, you can add a little more chicken broth to achieve the desired consistency.
7: Final Touches
- Once the chicken is done, taste the sauce and adjust the seasoning with salt and pepper, if needed. Sprinkle fresh parsley on top for a burst of color and freshness.
8: Serve and Enjoy
- Serve the drunken chicken hot, with your favorite side dishes. I personally love serving it over rice or mashed potatoes to soak up all the delicious sauce. Enjoy every tender bite!
Notes
If you’re not a fan of bourbon or whiskey, feel free to substitute it with wine or even a non-alcoholic option like apple cider. The flavors will still be rich and savory. If you want a little extra heat, you can add more cayenne pepper or even a few dashes of hot sauce to the mix.
Additionally, for those who like a thicker sauce, you can let it simmer uncovered towards the end of cooking to reduce the liquid.