Photo: Pan Roasted Chicken with Cherry Beer Sauce Recipe
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 bone-in, skin-on chicken breast halves
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons minced shallots (1 large shallot or 2 small ones)
- 1 clove garlic, minced
- 1 1/2 cups Kriek beer (recommended: Lindeman's Cherry Lambic)
- 1 cup dark chicken stock
- 1/2 cup dried cherries
- 1/4 cup cream
- 1 lemon, juiced
- 2 tablespoons chopped fresh thyme leaves
- Chives, for garnish
Directions
In a large saute pan over medium-high heat, add the olive oil and butter. Season the chicken generously with salt and pepper. Add the chicken pieces to the pan, skin side down, and cook until well browned, about 5 to 7 minutes. Turn the chicken over, add the shallots, and sear until golden brown on the other side, about 5 more minutes. Add the garlic and cook 1 minute. Carefully deglaze with beer, scraping the bottom of the pan, and cook until the beer is reduced by half, about 8 to 10 minutes. Add the chicken stock, dried cherries, cream, lemon juice, and thyme and bring to a simmer. Simmer until the chicken is just cooked through. Serve garnished with chives.
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By fast_cars
Edmonds, WA
on June 14, 2012
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Having recently braised a rabbit in a Lambic Gueuze, I knew the sauce would be great with chicken. I just used a whole organic chicken (cut into parts and used the Kriek, served with the braised Belgian endive--loved the bitterness, and some cauliflower. I don't know how the cherry flavors would work with the rabbit, but they were great with the chicken. Thanks, Chef Emeril! And if anyone out there enjoys cooking with rabbit, try Rabbit braised in Gueuze
By pxrising
Plymouth, MI
on January 29, 2011
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Oh, Emeril...you must have delicious dreams! This is the best chicken recipe I've tried in a while...and I'm a dark meat lover. Followed the recipe except for thickening the sauce a bit at the end with a little cornstarch slurry. Next time, I'll wait to add the shallots with the garlic...they started burning before I could brown the second side of the chicken. Got lucky in the grocery store when the only guy in the beer aisle knew where I could get Lindeman's lambic...never saw a beer with a cork. This is definitely company-worthy.
By erica21280_11110837
Worcester, MA
on September 13, 2010
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This recipe is absolutely amazing. I took a few liberties... I used drumsticks (my grocery store had an amazing sale instead- 6 drumsticks, total weight around 2lbs. I cooked the chicken in oil and white wine first, and for seasoning I used salt, pepper, garlic powder, onion powder, thyme and cayenne. I also added a cup of chicken broth when I added the beer on medium high. Once all the liquid had evaporated (about 25 min I turned it down to medium-low and added the chicken broth, cream, and lemon juice. I used more like 1/2c cream, then I threw in another round of spices. I let it simmer about 15 min until the sauce was nice and thick. WOW. Served it with a homemade lemon parmesan risotto. Be sure to get the larger bottle of Lindeman's Lambic so you have plenty to drink while you're cooking :
Read all 8 reviews