Pan Roasted Chicken with Cherry Beer Sauce

  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings
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Ingredients

2 tablespoons olive oil

2 tablespoons butter

4 bone-in, skin-on chicken breast halves

1 teaspoon salt

1/2 teaspoon ground black pepper

3 tablespoons minced shallots (1 large shallot or 2 small ones)

1 clove garlic, minced

1 1/2 cups Kriek beer (recommended: Lindeman's Cherry Lambic)

1 cup dark chicken stock

1/2 cup dried cherries

1/4 cup cream

1 lemon, juiced

2 tablespoons chopped fresh thyme leaves

Chives, for garnish

2 tablespoons olive oil

2 tablespoons butter

4 bone-in, skin-on chicken breast halves

1 teaspoon salt

1/2 teaspoon ground black pepper

3 tablespoons minced shallots (1 large shallot or 2 small ones)

1 clove garlic, minced

1 1/2 cups Kriek beer (recommended: Lindeman's Cherry Lambic)

1 cup dark chicken stock

1/2 cup dried cherries

1/4 cup cream

1 lemon, juiced

2 tablespoons chopped fresh thyme leaves

Chives, for garnish

Directions

  1. In a large saute pan over medium-high heat, add the olive oil and butter. Season the chicken generously with salt and pepper. Add the chicken pieces to the pan, skin side down, and cook until well browned, about 5 to 7 minutes. Turn the chicken over, add the shallots, and sear until golden brown on the other side, about 5 more minutes. Add the garlic and cook 1 minute. Carefully deglaze with beer, scraping the bottom of the pan, and cook until the beer is reduced by half, about 8 to 10 minutes. Add the chicken stock, dried cherries, cream, lemon juice, and thyme and bring to a simmer. Simmer until the chicken is just cooked through. Serve garnished with chives.
  1. In a large saute pan over medium-high heat, add the olive oil and butter. Season the chicken generously with salt and pepper. Add the chicken pieces to the pan, skin side down, and cook until well browned, about 5 to 7 minutes. Turn the chicken over, add the shallots, and sear until golden brown on the other side, about 5 more minutes. Add the garlic and cook 1 minute. Carefully deglaze with beer, scraping the bottom of the pan, and cook until the beer is reduced by half, about 8 to 10 minutes. Add the chicken stock, dried cherries, cream, lemon juice, and thyme and bring to a simmer. Simmer until the chicken is just cooked through. Serve garnished with chives.

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