Honey Mustard Mushroom Stout Chicken Recipe - Le Gourmet TV
- 8 years ago
An awesome one-pot chicken meal for your family!
Ingredients
12 chicken thighs
1 Tbsp (15 mL) salt
1 Tbsp (15 mL) pepper
2 Tbsp (30 mL) butter
1⁄2 cup (125 mL) chopped shallots
4 cloves garlic, minced
8 oz (240g) mushrooms
1 cup (250 mL) stout
1⁄2 cup (125 mL) beef broth
2 tsp (10 mL) chopped fresh thyme
2 tsp (10 mL) chopped fresh rosemary
1 Tbsp (15 mL) honey
1 Tbsp (15 mL) whole grain mustard
1⁄4 cup (60 mL) 35% cream
Method
Preheat the oven to 425ºF.
Season the chicken on all sides with salt and pepper.
Melt the butter in a pan over medium high heat. Add the chicken, and brown skin side down, flip and brown the other side. Remove from pan and hold.
To the same pan add the shallots, cooking until slightly browned. Add the garlic and mushrooms, cooking until the mushrooms have softened. Pour in the beer, and scrape up the fond on the bottom of the pan. Simmer until liquid is reduced by half. Stir in the broth, thyme, rosemary, honey, and mustard, simmer for about five minutes. Stir in the cream, and then add the chicken back in. Place the pan in the oven and roast for 20 minutes or until the chicken is cooked through.
30 minutes
Yield: 4-6 servings
Ingredients
12 chicken thighs
1 Tbsp (15 mL) salt
1 Tbsp (15 mL) pepper
2 Tbsp (30 mL) butter
1⁄2 cup (125 mL) chopped shallots
4 cloves garlic, minced
8 oz (240g) mushrooms
1 cup (250 mL) stout
1⁄2 cup (125 mL) beef broth
2 tsp (10 mL) chopped fresh thyme
2 tsp (10 mL) chopped fresh rosemary
1 Tbsp (15 mL) honey
1 Tbsp (15 mL) whole grain mustard
1⁄4 cup (60 mL) 35% cream
Method
Preheat the oven to 425ºF.
Season the chicken on all sides with salt and pepper.
Melt the butter in a pan over medium high heat. Add the chicken, and brown skin side down, flip and brown the other side. Remove from pan and hold.
To the same pan add the shallots, cooking until slightly browned. Add the garlic and mushrooms, cooking until the mushrooms have softened. Pour in the beer, and scrape up the fond on the bottom of the pan. Simmer until liquid is reduced by half. Stir in the broth, thyme, rosemary, honey, and mustard, simmer for about five minutes. Stir in the cream, and then add the chicken back in. Place the pan in the oven and roast for 20 minutes or until the chicken is cooked through.
30 minutes
Yield: 4-6 servings