| Level: | Intermediate |
| Total: | 1 hr 35 min |
| Prep: | 20 min |
| Cook: | 1 hr 15 min |
| Yield: | Serves 4 |
Ingredients
- 1 12 -ounce bottle lager-style beer
- 1/3 cup maple syrup
- 1 large onion, sliced
- 8 cloves garlic, smashed
- 4 sprigs fresh rosemary
- Kosher salt and freshly ground pepper
- 4 skin-on, bone-in chicken breasts (about 6 ounces each)
- 1/4 cup extra-virgin olive oil
- 1 tablespoon all-purpose flour
- 1 tablespoon unsalted butter
Instructions
- Preheat the oven to 400. Whisk together the beer and maple syrup in a 2-quart casserole dish. Add the onion, 4 cloves garlic and 2 sprigs rosemary to the beer mixture; season with salt and pepper. Arrange the chicken skin-side up on top and season with salt and pepper. 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 40 minutes.
- Meanwhile, combine the olive oil with the remaining 4 cloves garlic and 2 sprigs rosemary in a small saucepan; warm over low heat until the garlic is soft and the oil becomes fragrant, about 15 minutes.
- Using a slotted spoon or tongs, transfer the baked chicken breasts and onion to a plate. Discard the rosemary and garlic; pour the remaining cooking liquid into a skillet and bring to a boil over high heat; cook until reduced by half. Whisk the flour into the liquid, followed by the butter; continue simmering until the sauce coats the back of a spoon, about 4 more minutes. Season with salt and keep warm.
- Heat a grill pan over medium-high heat. Brush some of the flavored oil over the chicken; place skin-side down in the pan and grill until golden and crisp, about 3 minutes per side. Transfer to a platter. Toss the onion in the remaining flavored oil and grill until slightly crisp and charred, about 5 minutes. Spoon the grilled onion and sauce on top of the chicken.
Nutrition Facts
| Calories | 371 calorie |
| Total Fat | 20 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 78 milligrams |
| Sodium | 254 milligrams |
| Carbohydrates | 23 grams |
| Dietary Fiber | 1 grams |
| Protein | 24 grams |
| Sugar | 16 grams |
Reviews
I’m sorry, but I will never make this dish again. The chicken took an extra 30 minutes to cook, and all of the extra work didn’t add up to extra flavor.
Scrumptious! Auburn lager worked well. Also having everything prepped, including the plates, platter and utensils ready to go was key. My two-year old ate it up and even gave a few “mmmms!” This was a fun recipe to make!
WHAT A GREAT RECIPE!!! I NEEDED TO MAKE THE SAUCE A LITTLE THICKER , BUT, OH MY GOSH!!! THE FLAVORS JUST MELD ALTOGETHER AND ITS WONDERFUL!! I HAD RED POTATOES W/ ITALIAN SEASON/GARLIC AND BUTTER , AND SAUTEED SPINACH WITH IT !!!!!! WILL DEFINITELY KEEP THIS IN MY FAVS. PAULA
This is wonderful, but the kitchen was a wreck. This recipe would be easier in a commercial kitchen. We liked it well enough to do it again despite the mess.
This recipe was a bit on the difficult side the first few times I made it; however, my family always loves it when I do this recipe. The sauce has an amazing flavor and the grilled onions as the final touch really perfected the dish in my book.
This recipe has been recommened to all 20,000 members at www.beer-universe.com. Although there are many steps involved in this process, it is well worth the effort. As it is a process, about an hour and a half, it is a great excuse to drink with friends and spend time with those you will share the meal with. This meal is very hard to do if ample time is not set aside for the night.
Blake
My husband said “this recipe was actually worth your time”. Only negative I came up with was lots of dishes.
30 Min Active Time my hiney. This took a good party of the afternoon and 2 pots and a grill.
I used St. Pauli Girl as it was the only “Lager” I could find and it gave it a little bitter aftertaste to the sauce. But it’s a nice dish. I think if you use the right beer, it will be perfect.
If you use a Le Creuset, you’ll save using that 3rd pot. I used the Le Creuset for the oven and then for making the sauce (I just removed the garlic and rosemary after removing the chicken and onions and did the flour/butter sauce right in the same pot.
I’m not sure the rosemary garlic oil is necessary. You can probably just brush it with olive oil and save a step. There’s enough garlic and oil in the first part to flavor the chicken.
I used the George Foreman grill for the grilling part.
The onions are very nice.
I’ll make it again with different beer.