Mango’s Drunken Chicken

Drunken chicken

Tony affectionately known as Mango sells mangoes on Sydney’s roadsides. During off season you’ll find Mango sampling a cold ale down at the local. Tony developed this recipe with partner Leanne. It’s full of flavour and easy on the pocket, leaving more money for…you guessed it… beer.


1 tbsp olive oil
1 chicken, skinned, cut into rough pieces
50 gm plain flour, gluten free
4 potatoes, diced
2 carrots, diced
1/2 white cabbage, chopped
1 parsnip, chopped
6 brussel sprouts, halved
400 ml beef stock
400 ml guinness stout
2 tsps brown sugar
2 tsps gluten free cornflower, dissolved in 2
tsps water
salt and pepper to taste

Cooking Instructions

  1. Rub chicken pieces well with salt and pepper.
  2. Coat chicken with flour and rest for10 minutes.
  3. In large inner pot, heat oil; add chicken and brown on all sides, remove and rest.
  4. Add potatoes, carrots, cabbage, turnip and sprouts to pot, stir well.
  5. Return chicken to pot and place on top of vegetables.
  6. Add stock and beer to pot, pouring over vegetables and chicken.
  7. Combine sugar and cornflower into a mixture and add to pot, stirring well.
  8. Bring pot to boil and simmer for 20 minutes.
  9. Transfer pot to Ecopot, with lid on.
  10. Cooking time 2 hours.

HINT … For thicker consistency, add 1/2 cup rice during simmering time. Mango suggests dish is best served on a bed of sweet potato mash with a side serve of fresh garden salad… and a coldie.


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