Drunken Chicken and Potatoes #SundaySupper

by Anne Papina on April 27, 2014

Drunken Chicken and Potatoes #SundaySupper | Webicurean

The five-ingredient challenge–that’s the focus of this week’s #SundaySupper, and Alice over at Hip Foodie Mom is hosting. For me, this was a no-brainer–Auntie Marcie’s Drunken Chicken and Potatoes–a meal in a pan.

In my family, nothing says #SundaySupper like a roasted chicken with potatoes, and the recipe I’m sharing today has graced no less than five generations of family tables. The beauty is in its simplicity, and with just a few quality ingredients, you have an easy dish that’s suitable for company. In fact, this very chicken upstaged my homemade raviolis at at least one dinner party. It’s that good.

Auntie Marcie and Uncle Joe

That’s my Aunt Marcie and Uncle Joe on their wedding day in 1931. From left to right, that’s Uncle Joe, Aunt Marcie, then her sister, my Aunt Josephine, and Uncle Joe’s brother on the end.

Family gatherings at Auntie Marcie’s house frequently involved the drunken chicken. The secret, she said, is in turning the chicken upside-down while cooking, then turning it right-side up to brown at the end. This helps keep the white meat moist and tender. The potatoes are pretty addictive too, and the “trick” to her potato perfection is cranking the heat “all the way up” once they’re back in the oven to finish off. This results in potatoes that are moist and fluffy inside and crisped up around the edges.

Let’s begin!

Drunken Chicken and Potatoes #SundaySupper | Webicurean

Start with the bird upside down in your roasting pan. Sprinkle with salt, pepper, and the Italian seasoning. Tuck the wings in, if desired. Before flipping it over, sprinkle a bit of the seasonings in the cavity as well.  Turn the bird breast-side up, then pour the wine over it, as well as a little in the cavity.

Drunken Chicken and Potatoes #SundaySupper | Webicurean

Get the potatoes ready by washing, peeling, then cutting into wedges. Arrange these around the chicken in the pan.

Drunken Chicken and Potatoes #SundaySupper | Webicurean

Arrange the garlic cloves around the potatoes, then sprinkle everything with the remaining Italian seasoning as well as salt and pepper.

Drunken Chicken and Potatoes #SundaySupper | Webicurean

After the first 45 minutes, remove the pan from the oven and flip this bird over. Toss the potatoes around too, then return to the oven for another 45 minutes.

Drunken Chicken and Potatoes #SundaySupper | Webicurean

After those 45 minutes, remove the pan from the oven again, and return the bird right-side up. Stir the potatoes too, then return to the oven for about 30 minutes or until done and golden all over.

Drunken Chicken and Potatoes #SundaySupper | Webicurean

When the chicken is done, remove it from the pan and allow to rest on a cutting board. Meanwhile, crank the oven up all the way, and return the potatoes to the oven, cooking until crisped around the edges.

Here’s the printer-friendly version:

5.0 from 1 reviews
Drunken Chicken and Potatoes
 
Prep time
Cook time
Total time
 
This savory chicken is roasted with white wine, garlic, and Italian seasonings; a perfect dish for Sunday Supper or any night.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4-6
Ingredients
  • 1 4 lb chicken
  • 2 cups dry white wine (I use Rossi Chablis)
  • 1 lb russet potatoes
  • 10-12 cloves garlic
  • 1 tbsp Italian seasoning
  • Salt and Pepper to taste
Instructions
  1. Preheat oven to 350F.
  2. Wash and pat the chicken dry with paper towels. Place the chicken upside down in a large roasting pan, and sprinkle it with salt, pepper, and half the Italian seasoning. Sprinkle the inside of the cavity with a little of each as well, then turn the chicken breast-side up in the pan. Pour the wine over the top as well as a little in the cavity.
  3. Wash and peel the potatoes, then cut into wedges. Arrange the potato wedges around the chicken, and place the garlic evenly throughout the pan. Sprinkle with the remaining Italian seasoning as well as a little salt and pepper.
  4. Bake for 45 minutes, then remove from oven. Turn the chicken upside-down, stir the potatoes around a bit, and return the pan to the oven for an additional 45 minutes. Remove from oven, return the chicken to right-side up, stir the potatoes, and return to the oven for about 30 minutes more or until done.
  5. Remove the chicken from the oven and allow to rest on a cutting board. Meanwhile, turn the oven up to 500F, and return the potatoes to the oven for an additional 15-20 minutes, or until they start to crisp up around the edges.

 

Let’s see what 5-ingredient sensations the others have cooked up!

Appetizers, Salads and Starters

 

Side and Accompaniments

 

Main Dishes

 

Dessert and Beverages

 

Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

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Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

{ 6 comments… read them below or add one }

Christy April 28, 2014 at 7:50 pm

Gorgeous chicken, and great reminder of what one can do with 5 ingredients or less. I can see how this would upstage homemade ravioli!
Christy recently posted..#SundaySupper – 5 Ingredients or Less LatkesMy Profile

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Anne Papina April 29, 2014 at 7:44 am

Thanks! It’s one of our favorites around here!

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Mireya @myhealthyeatinghabits.com April 29, 2014 at 8:49 am

You are so lucky to have that photo of your aunts and uncles—it’s a treasure! I’m really looking forward to trying your Aunt Marcie’s recipe for drunken chicken. I’ve made drunken chicken before and it was soooo good! I like your aunt’s recipe because it’s less involved and I can imagine how good it is by the great pictures you’ve taken.
Mireya @myhealthyeatinghabits.com recently posted..Tomato, Avocado and Cucumber Summer Salad – #SundaySupperMy Profile

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Anne Papina April 30, 2014 at 7:19 am

I think you’ll be pleased with the chicken–it’s always so tender and juicy, then we use French bread to sop up any leftover wine in the pan!

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Shaina April 29, 2014 at 11:37 am

What a beautiful dish! I can’t believe it only needed 5 ingredients.
Shaina recently posted..Boca Restaurant Review: Fork and KnifeMy Profile

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Anne Papina April 30, 2014 at 7:20 am

Thanks! I think that’s the best part! ;)

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