Brown Ale Chicken
Source of Recipe
Rock Bottom Brewery
Recipe Introduction
Chicken With Brown Ale Jus & White Cheddar Mashed Potatoes
Serves 4
List of Ingredients
Brown ale chicken:
4 bone-in chicken breasts, with skin
2 ounces unsalted butter
2 tablespoons oil
Salt and pepper
8 ounces shiitake mushrooms
Brown ale jus:
1 3/4 cups beef broth
1 3/4 cups chicken broth
8 ounces brown ale
1/4 cup brown sugar
3 teaspoons balsamic vinegar
Roux:
1/4 cup all-purpose flour
2 ounces unsalted butter
1/2 cup heavy cream
White Cheddar mashed potatoes:
1 gallon water
2 teaspoons salt
2 � pounds russet potatoes (roughly 4 potatoes)
1/3 cup sour cream
1 teaspoon salt
1/4 teaspoon ground white pepper
4 ounces sharp white Cheddar cheese, grated
2 ounces unsalted butter
1/2 cup heavy cream
Recipe
Begin with the reduction of the brown ale jus. In a heavy, medium-size saucepan, pour in the beef broth, chicken broth, brown ale, brown sugar and vinegar.
� Heat mixture to a boil, stirring occasionally.
� Continue cooking at a gentle boil to reduce mixture by half, about 40 minutes.
� When reduction is close to done, make a roux in a small saucepan by melting 2 ounces butter. Stir in � cup flour until mixture has thickened.
� To the finished reduction, add a � cup, or about half, of the roux, stirring until thoroughly combined. Add � cup heavy cream and stir. Bring mixture to a simmer and turn heat to low, allowing mixture to cook for 5 minutes.
� Remove sauce from heat. Set aside at room temperature.
� Next, prepare the mashed potatoes. In a heavy pot (at least 5- quart-size), put in fresh water and 2 teaspoons salt and bring to a boil.
� Meanwhile, peel potatoes and dice them into � pieces. Add the diced potatoes to the pot and return water to a boil.
� Gently boil, uncovered, until potatoes are tender, about 15 minutes.
� Meanwhile, place � cup heavy cream and 2 ounces butter in a small pan over medium-high heat.
� Carefully bring mixture to a boil, stirring frequently, and then reduce heat to low.
� Drain cooked potatoes in a colander, allowing them to remain in the colander until all water is gone.
� Return potatoes to the pot and mash well. Add sour cream and mash until incorporated.
� Mash in the grated Cheddar cheese, salt and white pepper. Add the hot cream-butter mixture to the potatoes, and whip until soft peaks form.
� Cover potatoes and keep warm.
� Finally, prepare the chicken. Preheat oven to 350 degrees. In a large, heavy skillet with a lid, heat oil and butter over medium-high heat.
� Place the chicken breasts skin-side down and cover. Cook for about 5 minutes or until chicken is golden brown.
� While the chicken is browning, slice the mushrooms into �-inch-by-1-inch pieces. After turning the breasts to brown the other side, sprinkle the mushrooms around and over the chicken.
� Cover, reduce the heat to medium, and cook for 5 more minutes.
� Remove the chicken from the pan and place it in a shallow glass baking dish.
� Using a large spoon, tilt the skillet and scoop out most of the chicken drippings, leaving the mushroom pieces, and pour the drippings over each breast.
� Place the dish of chicken in the preheated oven and bake for 15 minutes, or until juices run clear.
� Meanwhile, pour the prepared reduction sauce into the skillet the chicken was cooked in, stirring to deglaze the skillet. Heat sauce through.
� Serve each chicken breast with a helping of potatoes, and pour the sauce over both.
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