Thursday, March 29, 2012
Maple Lager Chicken Ridge
I had purchased a bunch of bone in chicken breasts which were on sale. I was really disappointed with them because these things were HUGE. I mean they were really, really large...the type of large that I would have hated to come across these chickens in a dark alley. I used the couple of packages that I had, but had one more to use up, so I went on a recipe search for something unusual. One can only have it fried, roasted or grilled so many times. When I saw this one had a mixture of lager and maple syrup, I became intrigued and it was the winner for the night. So, I set off to preparing it. I did do some moderations to this recipe.
A word of warning, so don't say I didn't give warning, this dish, while FANTASTIC, will produce some serious dirty dishes! All in all, it was well worth it and I would do it again, except maybe save it for a weekend meal! Another slight warning, this dish is pretty involved, so I am going to lay out the directions step by step by step.
My family enjoyed this recipe so much that I had little leftovers. This recipe was so special, it will definitely go on my "dishes to entertain with" list!
So, here we go!:
1 12 ounce lager beer (I used Leinenkugal Red Lager)
1/3 cup maple syrup
1 large onion, sliced
8 cloves garlic, chopped (I used 4 teaspoons divided of jarred garlic)
2 tablespoons dried rosemary
Kosher salt and freshly ground pepper
4 skin-on, bone-in chicken breasts
1/4 cup extra-virgin olive oil
1-2 tablespoon all-purpose flour
1 tablespoon UNSALTED butter
1) Preheat the oven to 400.
2) In a bowl, whisk together the beer and maple syrup. Add the onion, 4 cloves chopped garlic (or 2 teaspoons jarred garlic) and 1 tablespoon driedrosemary to the beer mixture. Season with salt and pepper. Pour mixture into a 9x13 pan or 5 quart casserole. The recipe calls for a 2 quart casserole, but I would have liked to see that magic to have that all fit!
3) Arrange the chicken skin-side up on top and season with salt and pepper.
4) Cover the dish with foil and set it on a baking sheet. Bake until the chicken is just cooked through, or until a thermometer inserted into the thickest part reaches 145, about 1 hour, check after 45 minutes.
5) In a small sauce pan, combine the olive oil with the remaining 4 cloves garlic (or 2 teaspoons jarred garlic) and 1 tablespoon dried rosemary in a small saucepan; warm over low heat until the garlic is soft and the oil becomes fragrant, about 15 minutes. WATCH CAREFULLY!!
6) When finished baking, remove chicken and onion to a plate. Pour the remaining cooking liquid into a sauce pan and bring to a boil over high heat; cook until reduced by half. Whisk the flour into the liquid, followed by the butter. Add reserved onions. Season with salt and keep warm.
8) Brush some of the flavored oil over the chicken; place skin-side down on the grill and cook until golden and crisp, about 7 minutes per side. Transfer to a platter.
9) Spoon the grilled onion and sauce on top of the chicken