Golden chicken pieces marinaded in lager and baked to a perfect crispy skin, so juicy and tender biting into them with an incredible garlicky flavour. This Crispy Beer Chicken with a Creamy Beer Mushroom Gravy IS SO GOOD!
Cooking time:45 minutes
Chicken in Beer:
- 4 chicken thigh cutlets , washed and patted dry
- 4 chicken drumsticks , washed and patted dry
- 1 x 330ml bottle lager (I used Corona)
- 4 whole garlic cloves , crushed (crush them lightly with the flat side of a knife and the heel of your hand) DO NOT mince them.
- 1 tablespoon vegetable stock powder
- Salt to taste (about 1 tablespoon)
Drunken Creamy Mushroom Gravy:
- 2 shallot stems (or green onions), sliced thinly
- 1 cup sliced mushrooms
- Reserved beer marinade
- 3 tablespoons light/reduced fat butter (or spread of choice)
- 2 tablespoons flour
- 1/2 cup (125ml) extra lager *(See Notes)
- 4 tablespoons reduced fat cooking cream
- 1 teaspoon sugar
- Salt to season
How To Prepare
Place the chicken into a large dish. Pierce 1-inch slits through the chicken skin into the meat (about 1/2-inch deep. Pour in the beer; add the crushed garlic, stock powder and salt; turn the chicken skin side down; cover with foil and refrigerate for 4-6 hours or overnight for a deeper flavour. (Rotate the chicken once while marinading to ensure an even flavour when baking).
When ready to cook; preheat your oven to 210°C | 410°F. Drain the beer marinade (reserving the liquid), and heat a cast iron skillet or oven proof pan *(See Notes) on medium-high heat. Add 1 tablespoon of oil to the pan; and when it starts to smoke sear chicken, skin side down for about 4 minutes until the skin is golden and crisp, then flip and sear until golden.
Transfer pan to the oven and continue to cook for a further 30 minutes, broiling for the last 5 minutes, until the chicken is completely cooked through.
While the chicken is in the oven, fry the shallots and mushrooms in a separate hot pan with a drizzle of oil. When fragrant; add the reserved marinade and simmer on medium-high heat for 5 minutes. Set aside.
In a smaller saucepan, melt the butter. Lower heat and whisk the flour through until lump free. Add the shallot and mushroom mixture along with the liquid, and stir until combined. Add the (extra) 1/2 cup of lager and cook until thickened, stirring occasionally.
When gravy is thick, stir the cooking cream through along with the sugar. Season with salt to suit your tastes.
Serve with creamy mashed potatoes, rice or steamed vegetables. Pour gravy over the chicken; or to retain crispiness, serve gravy onto the side of your serving plates. Sprinkle with finely chopped thyme or parsley.