- 4
- 10 mins
- 60 mins
Ingredients
- 3 3/4 pounds chicken parts (2 breasts, 2 thighs, 2 drumsticks and 2 wings)
- salt and pepper
- 2 tablespoons vegetable oil
- 1 small red onion, finely chopped
- 1/2 cup pale aie, such as Sam Adams
- 2 tablespoons mild grainy mustard
- 2 cups frozen peas, thawed and drained
Preparation
Step 1
1. Preheat the oven to 3500. Season the chicken with 12 tsp. salt. In a large, ovenproof skillet fitted with a lid, heat the oil over medium heat. Add the chicken and cook, turning occasionally, until browned, about 15 minutes; transfer to a plate. Add the onion to the pan and cook until the edges are golden, about 5 minutes.
2. Using a wooden spoon, stir in the beer and mustard, scraping up any browned bits from the bottom of the pan.
3. Return the chicken to the skillet, cover and transfer to the oven. Cook, turning once, until a meat thermometer inserted into the thickest parts registers 160 degrees and the sauce begins to thicken, about 25 minutes (as shown above).
4. Using a slotted spoon, transfer the chicken to a deep serving dish. Place the skillet over high heat and add the peas. Cook until the peas are tender but still green and the sauce is thickened, about 5 minutes; season with salt and pepper. Spoon the sauce and peas over the chicken. Serve immediately.