Crispy Beer Chicken with Creamy Beer Mushroom Gravy

  • 4

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

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.