Drunk Chicken

What’s with all these provacative recipes you may ask?  Pure coincidence.  Really.  Trust me.  Would you like some candy, little girl?

I got this recipe from one of my most favorite authors in the world, Diana Gabaldon.  Her Outlander series is right up there with the Lord of the Rings trilogy.  Yes, that good.  Anyway, she blogged that her father was a chef and that’s where she learned to cook.  She doesn’t measure items so she guesstimated when posting this particular recipe.  She also wrote the recipe in her ‘talking’ voice, not in a tradition recipe listing.  She would digress in discussing the type of olives to use or how much pasta.  It was hysterical but hard to follow when you’re in the kitchen making it the first time. I cleaned it up a bit and tweaked the measurements to suit our tastes.  I’ve made this many, many times.  Because it makes so much, this is a great meal to take to a pot-luck dinner or to have ready in the refrigerator when hosting a summer BBQ.

Or just to have a lot of and to munch on all week long.

On the kitchen floor when no one is at home but you.

Let’s get this ball rolling!

Oh, you noticed that bottle of tequila back there, didn’t you?  You also may notice that there isn’t a shot glass or lime wedge in sight.  So there.

Pour a couple of tablespoons of olive oil into a very large pan or electric fry pan.  Heat and add 2/3 of the diced garlic, red onion, and green onions.  Then add rosemary.  While this is sautéing, trim the chicken breasts and then gash each breast deeply several times on both sides.

Freddie Krueger was here...

Add the chicken to the pan and pour a tablespoon or so of tequila over each breast.  As the breasts cook, alternate additional applications of tequila with equal applications of margarita mix.  As soon as one liquid evaporates, add the alternate one until the chicken is done.  As the chicken browns, the liquid in the pan will cook slowly down into a thick blackish glaze; make sure the breasts are well coated on both sides with this.  Cook until chicken is cooked through, the set aside onto a chopping board.

While the chicken is cooking, use another pan to sauté the remaining garlic/onion mixture in 2 tablespoons of butter.  Break cleaned asparagus into small pieces and add to sauté.  Add herbs.  Add sliced mushrooms, stirring frequently.  When the asparagus is tender and the mushrooms have absorbed all the butter (oh yes!), set aside.

Cook the pasta in a large quantity of boiling water.  And here’s something that I’m quite the stickler about.  When cooking pasta, the directions always, ALWAYS says to add salt to the water…optional.  It is not optional in my book at all!  It is mandatory.  Pasta by itself if very bland.  If you add salt to the water  and by add salt to the water, I mean ADD 2 TABLSESPOONS of salt to the water.

a palm full of salt

 No joke.  It makes a world of difference.  While it’s cooking, quarter the olives, halve the artichoke hearts and slice the remaining red onion into thin rings.

Mix the salad dressing with balsamic vinegar and olive oil.  Once again, there were no measurements given in the original recipe so I follow (mostly) the lines on the bottle but without adding water.  This is just vinegar and oil.  I use about 1/2 cup vinegar to 1 cup oil.  Taste and adjust to your liking.

See how nice and dark the chicken get?

Dice the chicken breasts.

In a very large bowl, combine olives, artichokes and onions, then the asparagus and mushrooms, then the diced ‘drunk’ chicken and finally the cooked and drained pasta.  Pour ¾ of the salad dressing over it all and toss thoroughly.

Serve warm with fresh Romano or Parmesan cheese grated on top and additional dressing as desired.


4 large chicken breasts, trimmed of fat.  One per person.


margarita mix

garlic, 5-6 cloves diced

1 medium red onion or 2-3 shallots

2 green onions, chopped

2 cans artichoke hearts, drained

1 lb asparagus, cleaned, woody stalks cut off

white mushrooms, one package per four chicken breasts, cleaned

1 cup pitted olives, I prefer kalamata

rosemary, basil, marjoram, oregano  Dice up 2 tablespoons of each and add to recipe when called for, tasting after the first tablespoon added.  If you feel you need more, add it.

olive oil for sautéing and for dressing mixture

butter for sauteing

one package of Good Seasons Zesty Italian dressing mix

one box of farfalle pasta

Romano or Parmesan cheese, grated

one very large bowl to mix it all together.  And one one ring to bind them. (name that movie!)

If you have any questions regarding amounts or directions, please feel free to contact me here.




About Fae

Although I have other blogs I do for my grandchildren, I felt it wasn't enough to satisfy my inner author. I needed a grownup blog to share things on or rant about. Purely egocentric. Hope you like it.
This entry was posted in Cooking. Bookmark the permalink.

2 Responses to Drunk Chicken

  1. Felia says:

    OMG. I LOVE drunk chicken! I am totally putting this in the rotation for our menu next week!

  2. This sounds really good except I do not like the taste of alcohol. Could you recommend a substitute? Apple or grape juice doesn’t quite ring true for me….

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