Drunken Chicken with Yuengling Beer
Drunken Chicken is a beer marinaded, crispy chicken recipe that everyone will love.
Servings: 4 servings
- 2 -3 pounds of chicken with skin
- 1 bottle beer - I used Yuengling
- 4 whole garlic cloves crushed - not minced
- Salt to taste - about 1 tablespoon
- 1 tablespoon of butter
- 1-2 sprigs of thyme optional
Beer Mushroom Gravy:
- ½ cup onions or shallots diced
- 1 cup sliced mushrooms
- Reserved beer marinade
- 2 tablespoons butter
- 2 tablespoons corn starch
- ½ cup chicken broth
- ¼ cup milk or cream
- 1 teaspoon fresh thyme leaves
- Salt and pepper to season
Place the chicken into a ziploc bag. Pour in the beer and the crushed garlic with the salt.
Marinade for 8-24 hours.
When ready to cook; preheat your oven to 350 degrees. Drain the beer marinade (reserving the liquid), and heat a large skillet or oven proof pan over medium-high heat.
Add 1 tablespoon of butter 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. Sprinkle with thyme leaves.
Place pan into the oven and continue to cook for a further 20 minutes. Turn the chicken and cook for a further 10 minutes, or until cooked through. Cook until chicken reaches an internal temp of 165 degrees.
While the chicken is in the oven, fry the onions, reserved garlic from the marinade and mushrooms in a separate hot pan with butter. When fragrant; add the reserved marinade and simmer on medium-high heat for 5 minutes.
Mix reserved beer and chicken broth to get two cups of liquid. Whisk in cornstarch until no lumps remain.
Add the beer, broth, cornstarch mixture to mushrooms and onions. Cook until thickened, stirring occasionally. When gravy is thick, stir the cooking milk or cream through along with the thyme. Season with salt to suit your tastes.
Serve with creamy mashed potatoes. Serve chicken with gravy poured over the chicken or serve gravy on the side.
Garnish with finely chopped thyme.