Monday, February 25, 2013

Month-of-Chicken: Sweet Drunk Chicken

 [So sorry I didn't post yesterday. I'll put up two recipes today! You'll get your 28 recipes--I promise!]

I couldn’t resist this recipe, and after messing with it a bit, I came up with this version. It is pretty simple recipe and uses techniques like other recipes this month, such as cooking the chicken a bit, deglazing the skillet, adding other ingredients, and then finishing the chicken in the sauce.

There are only so many ways to cook, after all.

Sweet Drunk Chicken (serves 4-6)

1 T olive oil
6 chicken thighs
½ t pepper
½ t salt 

12 oz Guinness Extra Stout beer
2 T soy sauce
1 T whole-grain mustard
2 T honey
3 green onions, thinly sliced

Heat olive oil in a large skillet over medium-high heat.

Sprinkle salt and pepper on thighs with pepper and salt. Add chicken to pan. Brown both sides. Turn one more time and cook for an additional 6 minutes (or until juices run clear). Remove chicken from pan and keep warm. Drain extra fat from skillet, leaving about 1 tablespoon.

Add beer and deglaze the skillet, mixing in the browned pieces. Add soy sauce, mustard and honey to the skillet. Whisk to stir until well blended.  Cook until about ½ cup liquid remains in the pan (~3 minutes). Add chicken and coat with the sauce. Add green onions. Cook one minute and serve over rice or noodles.

A nice fruit salad and crusty bread are great sides.

DH’s Rating: 5 Tongues Up! It has beer in it? Ding ding. Automatic win for me! Big Mama liked this a lot and was surprised at the ingredients list.

Adapted from a recipe at

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