Yats Drunken Chicken Recipe

Yats Drunken Chicken is a rich, comforting dish made with tender chicken simmered in a bold sauce with beer, stock, spices, and vegetables. The chicken turns beautifully juicy while the sauce becomes glossy, savoury, and packed with deep flavour. It is an easy recipe suitable for confident beginners and makes an excellent family supper. Allow around 15 minutes of preparation and 1 hour total cooking time.

Ingredients

For the Chicken

• 700g boneless chicken thighs, cut into chunks
• 2 tbsp plain flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp oil

For the Sauce

• 1 onion, diced
• 2 celery sticks, chopped
• 1 green pepper, diced
• 3 garlic cloves, minced
• 330ml lager or ale
• 250ml chicken stock
• 1 tbsp Worcestershire sauce
• 1 tsp paprika

To Finish

• 2 spring onions, sliced

How to Make Yats Drunken Chicken Recipe

• Prepare the oven: Preheat the oven to 180°C fan if using an ovenproof casserole dish. If cooking on the hob, simply place a large deep pan over medium heat.
• Coat the chicken: Place the chicken pieces in a bowl with flour, salt, and black pepper. Toss until lightly coated.
• Brown the chicken: Heat the oil in the pan and cook the chicken in batches until golden on the outside. Remove to a plate.
• Cook the vegetables: Add onion, celery, green pepper, and garlic to the pan. Fry for 5 minutes until softened.
• Build the sauce: Pour in the beer, chicken stock, Worcestershire sauce, and paprika. Stir well, scraping the base of the pan.
• Simmer gently: Return the chicken to the pan. Cover and cook for 35 minutes on low heat, or transfer to the oven for the same time.
• Finish and serve: Remove the lid for the final 5 minutes if you would like a thicker sauce. Scatter over sliced spring onions and serve hot.

Tips

How do I keep the chicken tender?

Use chicken thighs rather than breast meat, as they stay juicy during simmering.

What beer works best?

A light lager or smooth ale gives flavour without bitterness.

How can I thicken the sauce?

Simmer uncovered for the final few minutes so excess liquid reduces naturally.

Can I make it spicier?

Add cayenne pepper, chilli flakes, or hot sauce to taste.

Serving Suggestions

• Serve over steamed rice
• Spoon onto creamy mashed potatoes
• Pair with buttered noodles
• Add crusty bread for dipping
• Serve with green beans or salad

Storage

Room Temperature

Do not leave out for longer than 2 hours. Cool promptly before storing.

Refrigerator

Keep in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze for up to 3 months in sealed containers. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 14g
• Protein: 34g
• Fat: 22g
• Saturated Fat: 6g
• Sodium: 710mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Yats Drunken Chicken Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: AmericanDifficulty: Easy

Servings

4

people

Prep time

15

minutes

Cooking time

45

minutes

Total time

60

minutes

Calories

420

kcal

1

hour 

Tender chicken cooked in a rich beer-based sauce with vegetables, herbs, and warming spices. A hearty comfort-food dish full of bold flavour.

Ingredients

• 700g boneless chicken thighs, cut into chunks

• 2 tbsp plain flour

• 1 tsp salt

• 1/2 tsp black pepper

• 2 tbsp oil

• 1 onion, diced

• 2 celery sticks, chopped

• 1 green pepper, diced

• 3 garlic cloves, minced

• 330ml lager or ale

• 250ml chicken stock

• 1 tbsp Worcestershire sauce

• 1 tsp paprika

• 2 spring onions, sliced

Directions

• Preheat oven to 180°C fan if finishing in the oven, or prepare a large pan for hob cooking.
• Toss chicken with flour, salt, and pepper.
• Heat oil and brown the chicken in batches until lightly golden.
• Add onion, celery, pepper, and garlic. Cook until softened.
• Pour in beer, stock, Worcestershire sauce, and paprika.
• Return chicken to the pan and stir well.
• Cover and simmer for 35 minutes until chicken is tender and sauce thickens.
• Taste and adjust seasoning if needed.
• Scatter with sliced spring onions and serve hot.

Notes

• Use chicken thighs for the juiciest result.
• A light lager gives balanced flavour.
• The dish tastes even better the next day.