March 9, 2011
I was a little leary of trying this recipe since I'm not a fan of beer at all, and am only a little fond of mustard. However, after reading the reviews I decided to give it a whirl. I found the recipe here and have found that I trust the recipes and the recommendations I get off this site. Tracey (from Tracey's Culinary Adventures) was raving about the sauce specifically. She did make hers with Chicken Thighs which I probably would have preferred but my husband likes white meat so we stuck to that. I plan to make this again and again, only I'll be doubling the sauce portion. Yum!
Start by seasoning the chicken on both sides and then browning it up in hot oil in an oven proof skillet. After it's nicely browned on both sides, put the skillet in the oven to finish cooking (an instant read thermometer should read 170). When the chicken is done, remove it to a separate dish. Remove all but 1 Tbsp of oil; now add your diced shallots and cook until softened. Whisk in the flour until combined. Gradually add the beer, chicken stock, maple syrup and thyme while mixing well with the whisk.
Raise the heat to high and bring the sauce to a boil. Once it's at a boil, reduce the heat to simmer and let the sauce reduce until it's about 1 cup. Remove the pan from the heat and whisk in the mustard and the butter. Season to taste with salt and pepper. Pour over the chicken and serve.
I love this recipe, I hope you try it soon even if you're not a fan of beer or mustard!
Here is the original recipe: Pan-Seared Chicken Thighs w/Beer and Grainy Mustard Sauce