Authentic Azerbaijani 'Drunk Chick' Chicken Recipe: Flavorful & Easy

Name: Authentic Azerbaijani 'Drunk Chick' Chicken Recipe: Flavorful & Easy
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4
Cuisine: Azerbaijani
Ingredients: 1 piece Whole Chicken (Approximately 1.5 kg); 2 large Onions (Sliced or chopped); 3-4 medium Potatoes (Peeled and quartered); 2 medium Carrots (Peeled and sliced); 4 cloves Garlic (Minced); 200 ml White Wine (Or light beer, for braising); 3 tbsp Olive Oil (For sautéing and searing); 1 tsp Salt (To taste); 1/2 tsp Black Pepper (Freshly ground, to taste); 1 tsp Paprika (Sweet paprika); 1/4 cup Fresh Herbs (Dill and parsley, chopped, for garnish)

Discover the rich flavors of traditional Azerbaijani 'Drunk Chick' chicken with this easy-to-follow recipe. Perfect for a delicious family meal.

#Chicken Recipe

#Azerbaijani Food

#Savory Dish

#Main Course

#Traditional

#Easy Dinner

#Wine Chicken

Finished 'Drunk Chick' Chicken

Recipe Information

20m

Prep Time

1h 10m

Cook Time

1h 30m

Total Time

Servings

Medium

Azerbaijani

Nutrition (per serving)

450

Calories

40g

Protein

20g

Carbs

25g

Fat

Plated Chicken with Vegetables

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Close-up of Tender Chicken

Instructions

0/6 completed

1
Prepare the chicken by patting it dry and seasoning generously with salt, pepper, and paprika. Chop onions, carrots, and potatoes.
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5m
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Prepare the chicken by patting it dry and seasoning generously with salt, pepper, and paprika. Chop onions, carrots, and potatoes.
5m
Ensure the chicken is thoroughly dry for a crispier skin when searing.
2
In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sauté the chopped onions and carrots until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
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8m
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In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sauté the chopped onions and carrots until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
8m
Don't overcrowd the pot; cook vegetables in batches if necessary to ensure even browning.

3
Remove the sautéed vegetables from the pot and set aside. Place the seasoned whole chicken in the pot and sear on all sides until golden brown, about 3-4 minutes per side.
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7m
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Remove the sautéed vegetables from the pot and set aside. Place the seasoned whole chicken in the pot and sear on all sides until golden brown, about 3-4 minutes per side.
7m
Searing the chicken helps lock in juices and creates a richer flavor.
4
Pour white wine into the hot pot to deglaze, scraping up any browned bits from the bottom. Return the sautéed vegetables and add the quartered potatoes around the chicken.
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5m
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Pour white wine into the hot pot to deglaze, scraping up any browned bits from the bottom. Return the sautéed vegetables and add the quartered potatoes around the chicken.
5m
The wine adds depth of flavor; ensure it simmers briefly to cook off the alcohol.
5
Cover the pot and transfer it to a preheated oven at 180°C (350°F). Braise for 60-75 minutes, or until the chicken is tender and cooked through.
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1h 10m
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Cover the pot and transfer it to a preheated oven at 180°C (350°F). Braise for 60-75 minutes, or until the chicken is tender and cooked through.
1h 10m
To check for doneness, internal temperature should reach 74°C (165°F) in the thickest part of the thigh.

6
Once cooked, remove from oven, garnish with fresh chopped herbs, and serve hot.
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3m
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Once cooked, remove from oven, garnish with fresh chopped herbs, and serve hot.
3m
Allow the chicken to rest for a few minutes before carving to keep it juicy.