I think we will all agree that chicken and beer go well and I am pretty sure we have all seen recipes with pictures of chicken with cans of lager placed where the sun doesn’t shine...!
Personally I am not a massive fan of this method so I thought, why not try marinating the chicken in Guinness.
It was delicious and as you can see, I served it with a few sides including roast potatoes, corn and a slaw made from celeriac and pomegranate.
Here’s the recipe:
1 can of Guinness or other stout
100g dark muscovado sugar
50ml white wine vinegar
50ml dark soy sauce
Pinch of salt and black pepper
. Warm all the ingredients together in a pan so the sugar dissolves, then allow to cool
. Place the chicken in a bowl or container and pour the liquor over the top
. Refrigerate and marinade overnight, turning after a few hours to allow an even marinade.
. Remove the chicken from the marinade and then put the chicken in a pan and reduce the marinade liquid by half
. Place chicken in a roasting tray, drizzle with oil and season and then pour over the reduced liquor. I put the corn in the roasting tray as well to absorb all those flavours.
. Cook at 160 degrees for 1 ½ hours and then for a further 20 minutes at 180 degrees, basting every 20 minutes.
. It’s important to let the chicken rest for around 15 minutes after cooking. Whilst the chicken is resting, reduce the cooking liquor down in the pan to make a tasty gravy, Add a touch of dijon mustard and some chopped parsley to taste.
This recipe is really easy and more interesting than your usual Sunday roast. It’s not limited to chicken and would also works really well with pork.
Enjoy and let me know if you try it and like it as much as I do! #oldtowncooks in your posts!