Crispy Beer Chicken with Creamy Beer Mushroom Gravy

By MichelleF

Ingredients

• Chicken in Beer:
• 4 chicken thighs
• 4 chicken drumsticks
• 1 can/bottle beer
• 4 garlic cloves, crushed but not minced
• 1 TB chicken bouillon powder
• 1 tsp salt
• 1 TB olive oil
• Creamy Beer Mushroom Gravy:
• 1 TB olive oil
• 2 shallots, sliced thin
• 8 oz. sliced mushrooms
• Reserved beer marinade
• 3 TB butter
• 2 TB flour
• ½ cup beer
• 4 TB heavy cream
• 1 tsp sugar
• Salt to taste

Details

Servings 4

Preparation

Step 1

Chicken: Place chicken in a large dish. Pierce chicken with a knife about ½” deep. Pour beer over chicken. Add the crushed garlic, chicken bouillon powder, & salt. Turn the chicken skin side down. Cover with foil & refrigerate 4-6 hours OR overnight for a deeper flavor. Rotate chicken halfway through marinating. When ready to cook, preheat oven to 410. Add oil to an oven safe pan over medium-high heat. Add chicken to the pan, skin side down, & cook for 4 minutes until skin turns golden & crisp. Flip chicken & sear until golden. Reserve marinade. Transfer pan to the oven & cook for 30 minutes.

Gravy: While the chicken is in the oven, heat oil in a large pan over medium-high heat. Add shallots & mushrooms. Cook until mushrooms are browned & soft. Add the reserved marinade. Continue to cook over medium-high heat for 5 minutes. In a medium pot, melt butter over medium heat. Whisk in the flour, stirring constantly until there are no lumps. Add the shallots & mushrooms, stirring until combined. Add beer & cook until thickened. Stir in cream & sugar. Season with salt to taste. Serve gravy over chicken.