The perfect Sunday recipe, Crispy Beer Chicken with a Creamy Beer Mushroom Gravy. Courtesy of CafeDelites.
4 chicken thigh cutlets, washed and patted dry
4 chicken drumsticks, washed and patted dry
1x 330ml bottle lager (I used Corona)
4 whole garlic cloves, crushed (crush them lightly with the flat side of a knife and the heel of your hand) DO NOT mince them. (See images above).
1 tablespoon vegetable stock powder
Salt to taste (about 1 tablespoon)
2 shallot stems (or green onions), sliced thinly
1 cup sliced mushrooms
Reserved beer marinade
3 tablespoons light/reduced fat butter (or spread of choice)
2 tablespoons flour
½ cup (125ml) extra lager *(See Notes)
4 tablespoons reduced fat cooking cream
1 teaspoon sugar
Salt to season
1. Place the chicken into a large dish. Pierce 1-inch slits through the chicken skin into the meat (about ½-inch deep. Pour in the beer; add the crushed garlic, stock powder, and salt; turn the chicken skin side down; cover with foil and refrigerate for 4-6 hours or overnight for a deeper flavour. (Rotate the chicken once while marinating to ensure an even flavour when baking).
2. When ready to cook; preheat your oven to grill/broil settings on medium heat. Drain the beer marinade (reserving the liquid), and heat a cast iron skillet or oven proof pan *(See Notes) on medium-high heat. Add 1 tablespoon of oil to the pan; and when it starts to smoke add the chicken pieces. Sear chicken pieces on both sides until the skin is golden and crisp. Place pan into the oven and continue to cook for a further 10-15 minutes (or until skin is golden and crisp). Turn the chicken and cook for a further 10 minutes, or until cooked through.
1. While the chicken is in the oven, fry the shallots and mushrooms in a separate hot pan with a drizzle of oil. When fragrant; add the reserved marinade and simmer on medium-high heat for 5 minutes. Set aside. In a smaller saucepan, melt the butter. Lower heat and whisk the flour through until lump free. Add the shallot and mushroom mixture along with the liquid, and stir until combined. Add the (extra) ½ cup of lager and cook until thickened, stirring occasionally. When gravy is thick, stir the cooking cream through along with the sugar. Season with salt to suit your tastes.
1. Serve with creamy mashed potatoes, rice or steamed vegetables. Pour gravy over the chicken; or to retain crispiness, serve gravy onto the side of your serving plates. Sprinkle with finely chopped thyme or parsley.
**If you don’t have an oven-proof pan, simply transfer the chicken pieces from the frying pan you’re using into an oven proof baking dish, and pour any leftover juices from the pan onto the chicken.