A long time ago, in a galaxy far, far…well, not really that far, The Ambassador had a blog. I had time to cook and experiment and play around with different recipes. Lots of them, even. “Eat it. Drink it. You Know You Want To” has since been reduced to far fewer posts, but get me in the kitchen on a snowy Sunday and watch out. I braise because I can, because it’s good and homey and delicious, and because there is no person alive that doesn’t love a good comforting meal in the winter.
I also love cooking with booze, and when I find a winning combination I generally go for it. Be it rye whiskey in chili, Founder’s Breakfast Stout as a BBQ sauce, or this fantastic Apathy Braised Chicken below, the combination tends to rock my world.
Chicken marinates for 24hrs if possible
After a nice reheat
I served it with roasted cauliflower
Be careful braising with beer, because at times the reduction can cause the bitterness in beer to come out more… not always what you’re looking for. But the sweetness of the oats in our Oatmeal Stout round out the roastyness, so you’re left with a dish that makes sense, in your head and on the plate.
Which, let’s be real. Is generally half the battle anyway.
Apathy Braised Chicken
Apathy Braised Chicken
1 whole chicken, cut into 6 or 8 pieces
12 oz bottle of Apathy Oatmeal Stout
2 TBSP Aleppo Pepper (or any chili pepper you like)
2 TBSP olive oil
2 onions, sliced thick
1 C chicken stock
1 C parsley, chopped
In a large ziploc bag or plastic container, marinate chicken in beer and Aleppo pepper, salt and pepper for 8-24 hours.
Remove from marinade (set marinade aside) dry on paper towels, allow to rest for 20 minutes.
Preheat oven to 350.
In a large dutch oven or heavy bottom pot with lid, add 1 TBSP olive oil and brown chicken (in batches if necessary) over medium-high heat, approximately 8 minutes (will depend on size of your bird). Remove meat and set aside, covered.
Add remaining TBSP olive oil to pan, saute onions approximately 10 minutes, picking up pan drippings as you stir.
Add in marinade, bring to a full rolling boil for at least 5 minutes, stirring occasionally. Add meat back to pan (along with any juice from reserved plate) and add enough chicken stock to just cover meat.
Put lid on, place in oven and cook for 2 1/2 to 3 hours, until meat is falling off the bone.
Chill pot completely (I did this in a snowbank during the blizzard) and then scrape off any fat that has collected on top of the meat, the sauce, anything.
When ready to eat, reheat meat in pot, over medium-low heat, then remove and set aside on a plate. Reduce the sauce as much as necessary to have a thick, gravy like sauce. Return meat to pot, add in parsley, stir a bit.
Serve with roasted cauliflower, or polenta, mashed potatoes…something good to soak up the extra sauce!