Monday, December 18

Easy Cowboy Chicken Bake

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  I did not invent this meal.  I stole it from here and there and slowly warped it into something that is tasty, nutritious and simple to prepare. You can make this if you are slow, lame or dead drunk.  Actually being drunk helps because you need beer.  The oven time varies because the oven I am currently using is hotter than Hades.

To make Cowboy Chicken, you will need:

  • 1 – 2 lbs chicken legs, wings, thighs, whatever

  • 2 tbsp olive oil

  • *Hawaiian sea salt and pepper to taste

  • 3 or 4 red potatoes sliced into wedges

  • 1 quarter of a red onion

  • 2 pieces of garlic

  • Quarter of a lemon

  • 2 or 3 tbsp butter

  • Beer

  • Cut up vegetables like zucchini, squash, cauliflower, corn, etc.  Basically anything that can cook slowly for a long time.

  • Deep, square baking dish

Preheat over to 325-350 degrees

  1. Crush Hawaiian salt and pepper together and season the chicken

  2. Heat olive oil in pan over medium high heat

  3. Brown chicken in pan

  4. Dump chicken in deep, square baking dish

  5. Pour a quarter of a bottle of beer in the pan you cooked the chicken in and scrape up bits.  You have to work quickly because the pan is hot. 

  6. Pour this mixture over your chicken.

  7. Add the potatoes, onion, garlic, vegetables, butter

  8. Squeeze the lemon over everything and throw the rind in there.

  9. Cover and bake for an hour and 20 minutes or so – the longer the better.

Tastes great with sourdough bread to mop up the juices.

*Hawaiian sea salt makes meat, any meat, taste ridiculously good.  The color is red due to the volcanic baked clay and is probably why it tastes so damn good.

Note: First off, I can’t believe anyone actually read this but thanks for the aloha.  Second, I agree with Jill from UK that it tastes better if you leave it sealed for a longer amount of time rather than opening it and letting it dry out.  I don’t know what I was thinking.


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