Ingredients
- 1 whole chicken, broken into 2 breasts, 2 thighs, 2 legs all bone in and skin on
- Basic beer brine, using a brown ale
- ½ cup bacon cut into ¼" lardons
- 2 Tbsp olive oil
- 2 sprigs thyme
- 1 bay leaf
- 3 clove garlic, sliced
- 12 cippolini onions, peeled
- 1 pound Crimini or Shiitake mushrooms (for a richer version use Chanterelle mushrooms)
- ¼ cup brown ale
- 2 cups chicken stock
- 1 bay leaf
- Salt and black pepper to taste
- 2 Tbsp butter
Directions
- Brine the chicken for 4-6 hours prior to starting this recipe.
- (Recipe: Basic Brine with Beer)
- Remove the chicken from the brine and discard the brine.
- In a heavy-bottomed pot such as a Le Creuset or soup pot, heat the 2 Tbsp olive oil over medium heat.
- Add the bacon lardons and render until lightly browned about 3-5 minutes. Remove from the pan and leave all the drippings in the pan.
- Season the chicken lightly with salt and pepper and place skin-side down in the pan. Cook the chicken until browned on all sides. Remove and rest.
- Add the thyme, bay leaf, garlic and cippolini onions to the pan. Stir for one minute.
- Add the mushrooms to the pan and deglaze with the Brown ale. Season with salt and pepper as needed
- Add the chicken back into the pan and cover with the chicken stock. Place the lid tightly on the pot and simmer slowly for 45 minutes
- At 45 minutes remove the lid and continue to simmer for an additional 25 minutes to reduce the sauce. The sauce should be thick enough to just coat the chicken and mushrooms.
- Add butter and stir into the sauce coating the chicken.
- Serve right away
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