Maple Lager Chicken Ridge
- 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
Recipe courtesy of Graham's Restaurant, Mount Baker, WA for Food Network Magazine
Recipe courtesy of Sandra Lee