Drunken Chicken

“You have to get the chicken drunk before it will let you throw it in a hot pan!”

That’s what I told my roomie last night at the store when we were picking up stuff for dinner. The (new) boyfriend [a few things have changed since the last time I posted] decided he wanted to make me dinner. And since his apartment has next to nothing in the way of cooking supplies, I had to (reluctantly!) let him use my kitchen. It wasn’t so bad. Would have been better if he cleaned it up.

So this is probably the most simple recipe in the world. Take chicken, we used little tenders, and put them in a single layer in a casserole dish. He claims that using a whole chicken is the best, but I did not want the work of prepping  that last night. I had the feeling he probably wouldn’t have known how to. Anyway! So pour enough beer over the chicken to coat it. I bought Coors Light, because of the simple fact that I won’t cook with an alcohol that I won’t drink, and I don’t like the flavor of beer. Except for that one. And a couple others.

Then – this is where the “secret family recipe” comes in – aka, he didn’t know exactly how he wanted to flavor it, so he used that excuse to trick me into letting him cook it. I was told to go relax. Weird. So then, put in some garlic powder, salt, pepper, poultry seasoning, red pepper flakes, and rosemary. Just a little of each. Put it in a 375 degree oven for 45 minutes, then pour another bottle of beer over it, and put it in for another 20-30 minutes. Simple. Easy, and semi-quick.

We had leftover rice to go with it, and a can of green beans. If nothing else, it was a budget meal…and possibly something that would be good on a white trash recipe site!

By the way – what the heck is in poultry seasoning that makes it clump??

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