Recipe courtesy of Graham's Restaurant
From:
Food Network Magazine
Maple Lager Chicken Ridge
- Level: Intermediate
- Yield: Serves 4
-
- Nutritional Analysis
- Per Serving
- Calories
- 371 calorie
- Total Fat
- 20 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 78 milligrams
- Sodium
- 254 milligrams
- Carbohydrates
- 23 grams
- Dietary Fiber
- 1 grams
- Protein
- 24 grams
- Sugar
- 16 grams
- Total: 1 hr 35 min
- Prep: 20 min
- Cook: 1 hr 15 min
Ingredients
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
Directions
- 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.