Brown Ale Chicken
Source of Recipe
Rock Bottom Brewery
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 1/2 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 1/4 cup flour until mixture has thickened.
To the finished reduction, add a 1/4 cup, or about half, of the roux, stirring until thoroughly combined. Add 1/2 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 1/2 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 1/2 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
1/4-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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