Ingredients
4chicken thigh cutlets
4chicken drumsticks
330mllager
4wholegarlic cloves
1tbspvegetable stock powder
1saltto taste
2shallot stems
1cupmushroomssliced
Reserved beer marinade
3tbsplight butter
2tbspflour
½cuplagerextra
4tbspreduced fat cooking cream
1tspsugar
Saltto season
Preparation
Place the chicken into a large dish. Pierce 1-inch slits through the chicken skin into the meat. Pour in the beer; add the crushed garlic, stock powder, and salt;
Turn the chicken skin side down; cover with foil and refrigerate for 4 to 6 hours or overnight.
Preheat your oven at 410 degrees F. Drain the beer marinade and heat a cast-iron skillet on medium-high heat.
Add oil to the pan and when it starts to smoke, sear chicken, skin side down for about 4 minutes until the skin is golden and crisp, then flip and sear until golden.
Transfer pan to the oven and continue to cook for a further 30 minutes, broiling for the last 5 minutes, until the chicken is completely cooked through.
While the chicken is in the oven, fry the shallots and mushrooms in a separate hot pan with a drizzle of oil. When fragrant; add the reserved marinade and simmer on medium-high heat for 5 minutes. Set aside.
In a smaller saucepan, melt the butter. Lower heat and whisk the flour through until lump-free.
Add the shallot and mushroom mixture along with the liquid, and stir until combined.
Add the remaining cup of lager and cook until thickened, stirring occasionally.
When the gravy is thick, stir the cooking cream through along with the sugar.
Serve with creamy mashed potatoes, rice, or steamed vegetables. Pour gravy over the chicken. Sprinkle with finely chopped thyme or parsley.
