One of my favorite hobbies, besides beer, is cooking. I’ve always been a decent cook but have never had any formal training. Occasionally I like to whip up my own recipes and that’s what I have for you today. This was stolen partially from a TV program and I believe the recipe came from Rock Bottom in Denver, but I can’t be sure. Anyways, here it is, Brown Ale Chicken.
First things first, you have to pick out a brown ale. I had one last Moose Drool in my fridge and that was the inspiration for this meal. Pour 8 oz of your brown ale into a measuring cup and whisk to remove the carbonation. While that settles, slice 5-6 mushrooms and 1/2 red onion. Warm a pan on medium low with some canola oil and toss in your mushrooms and onions. Season them with salt pepper and black pepper. I like a lot of black pepper in this recipe, so go crazy.
While those are cooking take 2 boneless chicken breasts cut them into large pieces. When the onions and mushrooms are nice and soft, set them aside in a large bowl, leaving the juices in the pan. In that same pan brown your chicken over medium heat and again, season with garlic salt and black pepper. When browned, set the chicken aside with your onions and mushrooms, and deglaze the pan with the brown ale. In same measuring cup whisk 2 oz brown ale and add 1 1/4 tbsp flour, to create roux. When pan is deglazed, add the roux, mix it up and add the mushrooms, onions and chicken.
Simmer for 10 minutes, flip you chicken pieces, then continue to simmer for 10 more minutes. While this is simmering, finish off the bottle of brow ale, there only 2 ounces left, no sense saving it for later.
Thick and hearty, this would go great with mashed potatoes. Laziness had me make white rice. It was ok, but some garlic mashed potatoes would have been perfect. I added a lot of fresh cracked pepper and think it really gave something to the dish. Fresh cracked black. As I said, I used Moose Drool, but any brown ale would go well. Next time I think I may have to try Rogues Hazlenut Brown.
Have any suggestions? Try it yourself? Let me know, as always.
Note: We only used 3/4 tbsp of flour in our roux, and the sauce was definitely not thick enough. So with the recipe listed, expect a thicker, more gravy-like sauce.