Drunk Chicken
Prep: 15 min
Cook: 60 min
Total: 75 min
Serves: 4
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Tender and succulent, this dish transforms humble chicken into a comforting feast that’s perfect for weeknight dinners or cozy gatherings. The seasoned flour creates a delightful golden crust, while the creamy mushroom soup and a splash of cooking sherry infuse every bite with rich, savory flavor. Serve it over fluffy rice to soak up the delicious sauce, and watch as it becomes a favorite for family and friends alike.
Ingredients
Ingredients
- 1 - All-Purpose Flour
- 1 - Frying Chicken - Disjointed
- 1 - Salt
- 1 - Black Pepper
- 1 - Paprika
- 1 - Cooking Oil
- 1 Can Mushroom Soup
- 1/2 Soup Can Cooking Sherry
Directions
Directions
- Combine enough flour to coat chicken, salt, pepper and paprika to taste.
- Coat chicken well with seasoned flour.
- Brown chicken well in oil in skillet.
- Arrange chicken pieces in baking dish, skin side up.
- Sprinkle with additional paprika if desired.
- Spoon soup over chicken pieces; pour sherry over mixture.
- Bake at 325 degrees for about 1 hour or until chicken is tender.
- May serve over hot cooked rice.
Nutrition
Per serving · 4 servingsCalories
450
Fat
25 g
Saturated fat
6 g
Carbohydrates
30 g
Sugar
2 g
Fiber
1 g
Protein
30 g
Sodium
800 mg
Cholesterol
90 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 - All-Purpose Flour
- 1 - Frying Chicken - Disjointed
- 1 - Salt
- 1 - Black Pepper
- 1 - Paprika
- 1 - Cooking Oil
- 1 Can Mushroom Soup
- 1/2 Soup Can Cooking Sherry
