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Carol Bee Cooks
By Carol Bee Cooks

Instant Pot Drunken Chicken

6 steps
Prep:15minCook:20min
A copycat recipe for Drunken Chicken from a small Cajun/Creole restaurant chain called Yat's in Indiana and Ohio. On the restaurant menu this dish is described as "a spicy stew of shredded chicken, rosemary, garlic, crushed red pepper, beer, and bread crumbs."
Updated at: Thu, 21 Nov 2024 09:50:16 GMT

Nutrition balance score

Good
Glycemic Index
67
Moderate
Glycemic Load
14
Moderate

Nutrition per serving

Calories433.6 kcal (22%)
Total Fat18.6 g (27%)
Carbs19.5 g (7%)
Sugars9 g (10%)
Protein40.3 g (81%)
Sodium928.3 mg (46%)
Fiber1.5 g (6%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Optionally, tie the fresh herbs - Thyme, Rosemary, and Sage (if using fresh herbs) - together with twine to easily discard after cooking.
Step 2
Add chicken thighs to the Instant Pot. Then add the dried spices, fresh herbs (if using), Italian breadcrumbs, hot honey, extra virgin olive oil, diced tomatoes, beer, Better than Bouillon Base (optional), and dried chiles (optional).
Step 3
Place lid on the Instant Pot in the sealed position. Pressure cook on LOW for 20 minutes. Allow pressure to release naturally.
Step 4
Discard the fresh herbs, bay leaves, and dried chiles. Remove the chicken and shred with forks. Alternatively, if the chicken is very tender, you may be able to use tongs and shred directly in the Instant Pot.
Step 5
If the sauce is too thin, turn the Instant Pot on "sauté mode" for a few minutes to thicken the sauce. I didn't find this step necessary after letting the pressure naturally release.
Step 6
Taste the chicken and add more salt if needed. Serve over white rice and a side of garlic bread.
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