Maple Lager Chicken Ridge

Total Time:
1 hr 35 min
20 min
1 hr 15 min

Serves 4

  • 1 12 -ounce bottle lager-style beer
  • 1/3 cup maple syrup
  • 1 large onion, sliced
  • 8 cloves garlic, smashed
  • 4 sprigs fresh rosemary
  • Kosher salt and freshly ground pepper
  • 4 skin-on, bone-in chicken breasts (about 6 ounces each)
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon all-purpose flour
  • 1 tablespoon unsalted butter

Preheat the oven to 400. Whisk together the beer and maple syrup in a 2-quart casserole dish. Add the onion, 4 cloves garlic and 2 sprigs rosemary to the beer mixture; season with salt and pepper. Arrange the chicken skin-side up on top and season with salt and pepper. Cover the dish with foil and set it on a baking sheet. Bake until the chicken is just cooked through, or until a thermometer inserted into the thickest part reaches 145, about 40 minutes.

Meanwhile, combine the olive oil with the remaining 4 cloves garlic and 2 sprigs rosemary in a small saucepan; warm over low heat until the garlic is soft and the oil becomes fragrant, about 15 minutes.

Using a slotted spoon or tongs, transfer the baked chicken breasts and onion to a plate. Discard the rosemary and garlic; pour the remaining cooking liquid into a skillet and bring to a boil over high heat; cook until reduced by half. Whisk the flour into the liquid, followed by the butter; continue simmering until the sauce coats the back of a spoon, about 4 more minutes. Season with salt and keep warm.

Heat a grill pan over medium-high heat. Brush some of the flavored oil over the chicken; place skin-side down in the pan and grill until golden and crisp, about 3 minutes per side. Transfer to a platter. Toss the onion in the remaining flavored oil and grill until slightly crisp and charred, about 5 minutes. Spoon the grilled onion and sauce on top of the chicken.

Photograph by Yunhee Kim

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