Crispy Beer Chicken with Creamy Beer Mushroom Gravy
Try this Crispy Beer Chicken with Creamy Beer Mushroom Gravy recipe.
Try this Crispy Beer Chicken with Creamy Beer Mushroom Gravy recipe.
- 2 tablespoons flour
- 1 teaspoon sugar
- salt to season
- 1 cup sliced mushrooms
- 4 chicken thigh cutlets washed and patted dry
- 4 chicken drumsticks washed and patted dry
- 1 x 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
- reserved beer marinade
- 3 tablespoons light/reduced fat butter (or spread of choice)
- 1/2 cup (125ml) extra lager *(see notes)
- 4 tablespoons reduced fat cooking cream
- Carbohydrate 5.96249249603821 g
- Cholesterol 59.13 mg
- Fat 6.3808525 g
- Fiber 0.149624997138977 g
- Protein 14.52557125 g
- Saturated Fat 1.751094875 g
- Serving Size 1 1 Serving (90g)
- Sodium 352.218125 mg
- Sugar 5.81286749889924 g
- Trans Fat 0.73361675 g
- Calories 142 calories
Step-by-step
- 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 marinading to ensure an even flavour when baking).
- 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 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.
- 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.
- 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.
Crispy Beer Chicken with Creamy Beer Mushroom Gravy: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. Weeknights are often a whirlwind of school pick-ups, homework help, and the general chaos of family life. But I’ve discovered that even amidst the madness, creating a memorable dinner doesn’t have to be complicated. This Crispy Beer Chicken with Creamy Beer Mushroom Gravy is my go-to recipe when I want something flavorful, impressive, and surprisingly easy to make. The crispy skin on the chicken is utterly addictive, and the rich, creamy gravy elevates the dish to a whole new level.
The beauty of this recipe lies in its simplicity. The chicken marinates beautifully in the beer, garlic, and stock, infusing it with a depth of flavor that you wouldn't expect from such a straightforward process. The marinating time also allows me to multitask - prepping other ingredients, catching up on emails, or simply relaxing before the cooking frenzy begins. The searing process in a hot skillet creates that perfect golden-brown crust, ensuring the chicken remains juicy and tender inside. I often pop the chicken into the oven for the final cook, but a stovetop method works just as well.
The Gravy: The Star of the Show
The creamy beer mushroom gravy is what truly elevates this dish from ordinary to extraordinary. It's a simple roux-based gravy, but the addition of the reserved beer marinade from the chicken adds an incredible depth of flavor that's both savory and slightly sweet. The mushrooms add a wonderful earthy note, complementing the richness of the gravy perfectly. I love using reduced-fat cooking cream to keep the dish a little lighter, but full-fat cream works wonderfully too if you prefer a richer, creamier sauce. A sprinkle of fresh thyme or parsley at the end adds a final touch of elegance and freshness.
Serving Suggestions
This Crispy Beer Chicken with Creamy Beer Mushroom Gravy is incredibly versatile. It pairs beautifully with creamy mashed potatoes, fluffy rice, or a simple side of steamed green beans. The gravy is so delicious that you might find yourself wanting to mop up every last drop with a crusty piece of bread! I often double this recipe for leftovers – it reheats beautifully and tastes even better the next day. This dish is perfect for a weeknight dinner for the family or a casual get-together with friends. It’s a surefire crowd-pleaser.
Beyond the Weeknight: A Recipe for Every Occasion
This recipe isn’t just for busy weeknights; it’s also perfect for special occasions. With a little extra effort, it can easily be elevated for a more sophisticated dinner party. Serve it with roasted asparagus, a side salad with a light vinaigrette, and a crisp white wine for a truly elegant meal. You could also use bone-in chicken pieces for a more rustic presentation. The possibilities are endless!
The key to this recipe's success is in the quality of the ingredients. Use good quality chicken, fresh mushrooms, and a beer that you enjoy. Don’t be afraid to experiment with different herbs and spices to personalize the dish to your own taste. I have added the full recipe below, along with a few tips and suggestions to help you achieve crispy, flavorful chicken and a luscious gravy every time. Enjoy!
Ingredients:
- 4 chicken thigh cutlets, washed and patted dry
- 4 chicken drumsticks, washed and patted dry
- 1 x 330ml bottle lager
- 4 whole garlic cloves, crushed
- 1 tablespoon vegetable stock powder
- Salt to taste
- 2 shallot stems (or green onions), sliced thinly
- 1 cup sliced mushrooms
- 3 tablespoons light/reduced-fat butter
- ½ cup (125ml) extra lager
- 4 tablespoons reduced-fat cooking cream
- 2 tablespoons flour
- 1 teaspoon sugar
- Fresh thyme or parsley, for garnish
