Maple Lager Chicken Ridge

By hcardall

We were looking for something new and delicious to do with chicken and boy did this one knock our socks off! What a fabulous flavor! It took more pans that we would like, but it was worth the effort!

Ingredients

• 1 12-ounce bottle lager-style beer (Yuengling is our preference)
• 1/3 cup maple syrup
• 1 medium red onion, sliced
• 8 cloves garlic, smashed
• 4 sprigs fresh rosemary (removed from stem)
• Kosher salt and freshly ground pepper
• 4 skin-on, bone-in chicken breasts (about 6 ounces each) (we used boneless skinless)
• 1/4 cup extra-virgin olive oil
• 1 tablespoon all-purpose flour
• 1 tablespoon unsalted butter
• Steamed rice as a side dish

Details

Preparation time 20mins
Cooking time 75mins

Preparation

Step 1

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. (cook about 10 - 15 min longer if necessary if boneless - check temp to make certain chicken is cooked through to the proper temp)

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 (we used a deep sauce pan, so not to lose the onions) 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.

Serve with Rice and other green vegi of choice. We loved asparagus with ours.