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    Brown Ale Chicken


    Source of Recipe


    Rock Bottom Brewery

    Recipe Introduction


    Chicken With Brown Ale Jus & White Cheddar Mashed Potatoes
    Serves 4

    List of Ingredients




    Brown ale chicken:

    4 bone-in chicken breasts, with skin

    2 ounces unsalted butter

    2 tablespoons oil

    Salt and pepper

    8 ounces shiitake mushrooms

    Brown ale jus:

    1 3/4 cups beef broth

    1 3/4 cups chicken broth

    8 ounces brown ale

    1/4 cup brown sugar

    3 teaspoons balsamic vinegar

    Roux:

    1/4 cup all-purpose flour

    2 ounces unsalted butter

    1/2 cup heavy cream

    White Cheddar mashed potatoes:

    1 gallon water

    2 teaspoons salt

    2 ½ pounds russet potatoes (roughly 4 potatoes)

    1/3 cup sour cream

    1 teaspoon salt

    1/4 teaspoon ground white pepper

    4 ounces sharp white Cheddar cheese, grated

    2 ounces unsalted butter

    1/2 cup heavy cream

    Recipe



    Begin with the reduction of the brown ale jus. In a heavy, medium-size saucepan, pour in the beef broth, chicken broth, brown ale, brown sugar and vinegar.

    • Heat mixture to a boil, stirring occasionally.

    • Continue cooking at a gentle boil to reduce mixture by half, about 40 minutes.

    • When reduction is close to done, make a roux in a small saucepan by melting 2 ounces butter. Stir in ¼ cup flour until mixture has thickened.

    • To the finished reduction, add a ¼ cup, or about half, of the roux, stirring until thoroughly combined. Add ½ cup heavy cream and stir. Bring mixture to a simmer and turn heat to low, allowing mixture to cook for 5 minutes.

    • Remove sauce from heat. Set aside at room temperature.

    • Next, prepare the mashed potatoes. In a heavy pot (at least 5- quart-size), put in fresh water and 2 teaspoons salt and bring to a boil.

    • Meanwhile, peel potatoes and dice them into ½ pieces. Add the diced potatoes to the pot and return water to a boil.

    • Gently boil, uncovered, until potatoes are tender, about 15 minutes.

    • Meanwhile, place ½ cup heavy cream and 2 ounces butter in a small pan over medium-high heat.

    • Carefully bring mixture to a boil, stirring frequently, and then reduce heat to low.

    • Drain cooked potatoes in a colander, allowing them to remain in the colander until all water is gone.

    • Return potatoes to the pot and mash well. Add sour cream and mash until incorporated.

    • Mash in the grated Cheddar cheese, salt and white pepper. Add the hot cream-butter mixture to the potatoes, and whip until soft peaks form.

    • Cover potatoes and keep warm.

    • Finally, prepare the chicken. Preheat oven to 350 degrees. In a large, heavy skillet with a lid, heat oil and butter over medium-high heat.

    • Place the chicken breasts skin-side down and cover. Cook for about 5 minutes or until chicken is golden brown.

    • While the chicken is browning, slice the mushrooms into ¼-inch-by-1-inch pieces. After turning the breasts to brown the other side, sprinkle the mushrooms around and over the chicken.

    • Cover, reduce the heat to medium, and cook for 5 more minutes.

    • Remove the chicken from the pan and place it in a shallow glass baking dish.

    • Using a large spoon, tilt the skillet and scoop out most of the chicken drippings, leaving the mushroom pieces, and pour the drippings over each breast.

    • Place the dish of chicken in the preheated oven and bake for 15 minutes, or until juices run clear.

    • Meanwhile, pour the prepared reduction sauce into the skillet the chicken was cooked in, stirring to deglaze the skillet. Heat sauce through.

    • Serve each chicken breast with a helping of potatoes, and pour the sauce over both.


 

 

 


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