Sunday, December 29, 2013

Honey Chili Beer Chicken


I have come to the realization that I really can cook anything as long as I have a recipe. I've never been the kind of person who can make things up on the fly, but I can always do it with a recipe. It turns out that this extends to meat, which I don't even eat. I've recently fallen in love with The Beeroness, so as soon as she posted this recipe for beer chicken, I decided I MUST make it for my gentleman and a friend who came over to watch football.

Gentleman purchased some chicken thighs, and our friend prepped them for me while I made the sauce. I used Goose Island Nut Brown Ale, which I didn't love straight from the bottle but was wonderful for cooking. I used a Le Creuset braiser instead of my cast iron skillet because I thought it would cook nicely in it, and it did. I made a little extra sauce and poured it over some crispy tofu I'd made for myself, which was surprisingly excellent. The chicken was cooked perfectly, the sauce was delicious, and we ate our food with some rice and some roasted vegetables.

I actually will save this recipe and make it again sometime. It was really easy and successful.

Sorry the chicken is a mess on the plate. I did not feel like prettying it up for photos.


Honey Chili Beer Chicken
The Beeroness

3 tablespoons olive oil
1/2 cup sliced sweet white onions
2 cloves garlic, minced
1 cup brown ale, divided in half
1 tablespoon balsamic vinegar
2 tablespoons honey
1/2 teaspoon Sriracha sauce
6 boneless skinless chicken thigh filets
1/2 teaspoon salt
1 teaspoon pepper
1 tablespoon (or more) flour

1. In a cast iron skillet over medium heat add the olive oil. Add the onions and caramelize over medium heat until golden brown, about 10 to 15 minutes.

2. Stir in the garlic then add 1/2 cup brown ale, balsamic vinegar, honey and chili sauce. Simmer until reduced and thickened, remove sauce from pan and set aside.

3. Sprinkle the chicken thighs on all sides with salt, pepper and flour.

4. Increase heat to medium-high, cook the chicken thighs until browned on all sides, about 3 minutes per side.

5. Pour the sauce back into the pan along with the remaining 1/2 cup brown ale.

6. Cover loosely with a lid, lower heat to maintain a simmer and allow to cook until chicken is cooked through, about an additional 10 minutes. Turning once during cooking.

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