Juicy crispy skin chicken in a dark, rich beer & mushroom gravy served on a bed of garlicky, lemony white bean purée. Yes! Let the weekend begin! This is such an easy recipe, it just needs some time. First fry off the chicken on both sides until crispy, ± 10 minutes on each side. Set aside the chicken while you make the mushroomy beer gravy. Nestle the chicken n top of the grave, skin side up and bake in the oven for another 20 minutes until the meat falls off the bone, the skin is crispy and the gravy is just perfect.
Recipe inspired by @anna_s_table
Beer Braised Chicken with Lemony White Bean Purée
- 8 bone-in, skin-on chicken thighs
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp sweet parika
- 1 tsp garlic powder
- 1/2 tsp ground turmeric
- 1/2 tsp ground coriander
- 1 tbsp olive oil
- 1 tbsp salted butter
- 250 g mushrooms, halved (I used chestnut)
- 2 shallots, finely chopped
- 6 garlic cloves, minced
- Pepper & Salt
- 4-5 sprigs of thyme
- 2 tbsp all purpose flour
- 2 tbsp tomato paste
- 120 ml chicken broth
- 330 ml cup dark brown beer
- 1 tsp (brown) sugar, more to taste
- Squeeze of lemon juice
- White Bean Purée
- 2 tbsp unsalted butter or olive oil
- 1 small shallot or onion, finely chopped
- 2 garlic cloves, finely chopped
- Zest of 1 lemon
- 1 cup chicken or vegetable stock
- 2 cans cannellini beans, drained and rinsed
- Pepper & Salt
- Handful grated parmesan, optional
- To serve
- 2 tbsp chopped parsley
- crushed red pepper flakes
- Simple salad of choice
Preheat the oven to 220°C.
Prep the ingredients (onion, garlic and mushrooms).
Mix all the spices for the chicken pieces together and massage this into the chicken.
Heat the olive oil and butter in a heavy based (and oven proof) skillet and add the chicken skin side down, fry on high heat for 2 minutes.
Turn down the heat to medium and continue to fry for 10 minutes on this side, moving the chicken around every now and then.
Turn the chicken around and fry for another 5 minutes before transferring it to a clean plate.
Discard some of the oil from the pan (save in a bowl) and add the mushrooms. Cook for 4-5 minutes until they start to release moisture, stir occasionally.
Add some of the chicken grease if needed and cook until mushrooms are golden brown.
Add garlic and shallot, cook for 2 minutes.
Add salt, black pepper and thyme sprigs.
Add flour and make sure everything gets coated, keep stirring, ± 1 minute.
Deglaze with chicken broth, add the tomato paste and simmer for 2 minutes, stirring with a wooden spoon while scraping up the brown bits on the bottom of the skillet.
Pour in brown beer, bring to a boil. Add brown sugar and lemon juice. Simmer for 5 minutes.
Return chicken skin-side-up to the skillet, nestling it into the sauce. Transfer to the oven and bake uncovered until the chicken is cooked through and tender, about 15 minutes.
Reduce the temperature to 160 °C and bake for 10 minutes more.
While the chicken is in the oven you can prepare the white bean purée and the salad.
White Bean Purée
Heat the butter or olive oil in a saucepan.
Add the garlic and shallots and sauté over medium heat, stirring frequently until fragrant and translucent, about 3-5 minutes.
Add the beans and broth and simmer over medium-high heat until the broth is reduced by about half, about 5 minutes.
Puree the bean mixture with an immersion blender or in a food processor. I only pulse a few times to keep some of the texture of the beans.
Add the zest of 1 lemon, season with salt and pepper, and str through the parmesan cheese.
Keep warm until ready to serve.
Serve with a simple salad on the side, a few lemon wedges, some chili flakes and chopped parsley over the top.
If you're a little strapped for time use boneless/skinless thighs for a faster, weeknight-friendly dinner without using the oven. Make sure to cook the sauce a bit longer on the stove though to get rid of the bitterness from the beer.