Dinner Tonight: Pale Ale and Citrus Chicken Breasts
As a result of being trapped by snow and ice this winter, I have been craving the flavors of summer! In particular, I love a good beer can chicken recipe on the grill. As a result, I thought I’d make a run at a winter/indoor version using my favorite Pale Ale; Burning River Pale Ale from the Great Lakes Brewing Company.
One bite of the finished product and my husband told me this was the BEST chicken he has ever had in his life! Now, it may have been a combo of him really loving this dish and trying to butter me up, but I know it was a great recipe nonetheless! This chicken turned out flavorful and juicy and had a gorgeous golden hue. It was a winning recipe at our house, especially paired with my Oven-Roasted New Potatoes, which I baked separately and then added for the last few minutes. Of course, be sure to pair this recipe with a pint of Burning River!
- 4 large split chicken breasts
- 2 1/2 tbsp. herbes de Provence
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 4 tbsp. butter
- One 12-oz. bottle Great Lakes Burning River Pale Ale
- 2 tbsp. olive oil
- 4 cloves garlic, peeled and smashed
- 2 lemons, halved
In a medium sauté pan, add 1 tbsp. olive oil to lightly coat the bottom of the pan and heat on medium-low.
In the meantime, season both sides of the split chicken breasts with the herbes de Provence and salt and pepper.
Returning to the pan, place two chicken breasts in the pan, skin side down, and begin to brown for five minutes. Add 1 tbsp. butter to the pan and distribute evenly. Add 1/4 bottle of ale to the pan and allow to reduce by half. Flip the chicken and repeat.
In the meantime, preheat oven to 350 degrees.
Remove chicken from the pan and place directly in a baking dish.
Repeat the same process with the remaining split chicken breasts.
Pour the browned butter-beer sauce remaining in the pan over the chicken in the baking dish.
Add crushed garlic to the baking dish.
Squeeze lemons over the chicken and add to the dish as well.
Cover and bake for 50 minutes.
Uncover and continue to bake for 15 minutes. With a knife, check to be sure the chicken juices run clear when cut. If not, bake for 1- more minutes.
(If you're making the Oven-Roasted Potatoes with the chicken, add the finished potatoes to the dish at this point.)
Remove from the oven and spoon the sauce and juices of the chicken over the top of the chicken (and potatoes).
Turn the oven to broil and place the dish back in the oven for 5 minutes.
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