Honey Mustard Mushroom Stout Chicken

Honey Mustard Mushroom Stout Chicken

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An awesome one-pot chicken meal for your family! Braising chicken thighs in a honey mustard beer sauce gives you an amazing amount of flavour, a balance of sweet and savoury with a mushroom umami kick.

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Honey Mustard Mushroom Stout Chicken
An awesome one-pot chicken meal for your family!
Ingredients:
  • 12 chicken thighs (bone in, skin on)
  • 1 Tbsp (15 mL) salt
  • 1 Tbsp (15 mL) pepper
  • 2 Tbsp (30 mL) butter
  • 1⁄2 cup (125 mL) chopped shallots
  • 4 cloves garlic, minced
  • 8 oz (240g) mushrooms
  • 1 cup (250 mL) stout
  • 1⁄2 cup (125 mL) beef broth
  • 2 tsp (10 mL) chopped fresh thyme
  • 2 tsp (10 mL) chopped fresh rosemary
  • 1 Tbsp (15 mL) honey
  • 1 Tbsp (15 mL) whole grain mustard
  • 1⁄4 cup (60 mL) 35% cream
Method:
Preheat the oven to 425ºF (220ºC).
Season the chicken on all sides with salt and pepper.Melt the butter in a pan over medium high heat. Add the chicken, and brown skin side down, flip and brown the other side. Remove from pan and hold.To the same pan add the shallots, cooking until slightly browned. Add the garlic and mushrooms, cooking until the mushrooms have softened. Pour in the beer, and scrape up the fond on the bottom of the pan. Simmer until liquid is reduced by half.Stir in the broth, thyme, rosemary, honey, and mustard, simmer for about five minutes. Stir in the cream, and then add the chicken back in. Place the pan in the oven and roast for 20 minutes or until the chicken is cooked through.
 About 30 minutes.
Details:
Prep time: Cook time: Total time: Yield: 4-6 servings
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