Crispy Beer Chicken with a Creamy Beer Mushroom Gravy
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4 serves
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Calories
327 kcal
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Course
Main Course, Dinner
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Cuisine
American
Crispy Beer Chicken with a Creamy Beer Mushroom Gravy
Description
Crispy Beer Chicken begins with marinating chicken cuts in lager beer, crushed garlic, vegetable stock powder, and salt. Piercing the skin before marinating allows flavors to penetrate. The chicken is seared skin-side down to render fat and form a golden crisp crust, then roasted in the oven to complete cooking while maintaining juiciness inside.
The gravy combines sautéed green onions (or shallots) and sliced mushrooms with butter and flour to form a roux, then incorporates reserved beer marinade, extra beer, and cooking cream to create a smooth, creamy sauce. The gentle seasoning balances the beer’s mild bitterness with sweet and savory notes. The finished dish offers contrasting textures: crispy golden chicken skin and a velvety beer mushroom gravy. It's a hearty meal option that pairs well with simple sides such as mashed potatoes or cooked vegetables.
Using a mild lager like Corona for the gravy avoids overpowering bitterness. If an oven-proof pan is unavailable, transferring chicken to a baking dish preserves cooking juices. Marinating for several hours or overnight deepens flavor penetration.
Ingredients
Chicken in Beer:
- 4 chicken thigh washed and patted dry, cutlets
- 4 chicken drumstick washed and patted dry
- 1 bottle lager - I used Corona 330ml
- 4 cloves garlic DO NOT mince them, crushed lightly with the flat side of a knife and the heel of your hand
- 1 tablespoon vegetable stock powder
- 1 teaspoon salt to taste
Drunken Creamy Mushroom Gravy:
- 2 tems green onion sliced thinly, or shallot
- 1 cup mushroom sliced
- Reserved beer marinade
- 3 tablespoons butter or spread of choice, light or reduced fat
- 2 tablespoons flour
- ½ cup lager beer extra
- 4 tablespoons cooking cream reduced fat
- 1 teaspoon sugar
- 1 pinch salt to season
Instructions
Chicken:
- Place the chicken into a large dish. Pierce 1-inch slits through the chicken skin into the meat (about ½-inch deep. Pour in the beer; add the crushed garlic, stock powder and salt; turn the chicken skin side down; cover with foil and refrigerate for 4-6 hours or overnight for a deeper flavour. (Rotate the chicken once while marinading to ensure an even flavour when baking).
- When ready to cook; preheat your oven to 210°C | 410°F. Drain the beer marinade (reserving the liquid), and heat a cast iron skillet or oven proof pan (see notes) on medium-high heat. Add 1 tablespoon of oil to the pan; and when it starts to smoke sear chicken, skin side down for about 4 minutes until the skin is golden and crisp, then flip and sear until golden.
- Transfer pan to the oven and continue to cook for a further 30 minutes, broiling for the last 5 minutes, until the chicken is completely cooked through.
Gravy:
- While the chicken is in the oven, fry the shallots and mushrooms in a separate hot pan with a drizzle of oil. When fragrant; add the reserved marinade and simmer on medium-high heat for 5 minutes. Set aside.
- In a smaller saucepan, melt the butter. Lower heat and whisk the flour through until lump free. Add the shallot and mushroom mixture along with the liquid, and stir until combined. Add the (extra) ½ cup of lager and cook until thickened, stirring occasionally.
- When gravy is thick, stir the cooking cream through along with the sugar. Season with salt to suit your tastes.
To Serve:
- Serve with creamy mashed potatoes, rice or steamed vegetables. Pour gravy over the chicken; or to retain crispiness, serve gravy onto the side of your serving plates. Sprinkle with finely chopped thyme or parsley.
Notes
- Use a mild lager in the marinade and gravy to prevent overly strong beer flavor.
- If you lack an oven-proof pan, transfer the seared chicken and juices to a baking dish before roasting.
- Marinating the chicken for 4-6 hours or overnight enhances flavor penetration and juiciness.
- Nutrition information given is per quarter of the recipe, suitable for portion planning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4serves
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 11g | 4% |
| Protein | 16g | 32% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 88mg | 29% |
| Sodium | 1.105mg | 0% |
| Potassium | 320mg | 7% |
| Fiber | 0.4g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 636IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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