Inspired by simple staples like Biermarinierten Huhn and Beschwipster Huhn, I decided to dunk the chicken in Beer and then drown it in a Red wine + Plum Juice sauce for this dish. Beer before wine is just fine - for the chicken at least :)
The sauce is a made-up one and can be adjusted to taste. I had one last potato from the garden to use up so sliced it thin and added it to the sauce along with onions.
Marinate the chicken in any dark beer, the longer the better. I started it right after breakfast one Saturday and cooked the beer-marinated chicken for dinner that evening. Spices/flavoring is optional and flexible, as always.
Fresh baby spinach salad rounded out this meal: Toss in sautéed onions into a bowl of spinach and allow the spinach to wilt a bit; add some feta, dried cranberries, chopped walnuts and serve with favorite vinaigrette.
Quick Pomegranate Red Wine Berry Chili Vinaigrette:
50ml Pomegranate Red Wine Vinegar
100ml (more or less) Extra Virgin Olive Oil
1 generous Tablespoon Sambal Oelek
1 teaspoon Blue Agave Nectar
1 teaspoon no sugar added Berry Jam
1 tsp freshly grated ginger
salt to taste
Taste and adjust as needed. I like the pronounced flavors of the tart vinegar and the spicy chilies from the sambal balanced by the the mild sweetness from the jam and agave nectar.
2 or 3 boneless skinless chicken breasts
For the marinade:
12 fl. oz. dark beer (Deschutes Black Butte Porter was handy for me)
1 to 2 Tbsp Tabasco® Sauce
2 Tbsp brown mustard
4 Tbsp lemon juice
1 tsp salt
For the sauce:
1 cup red wine (any inexpensive one is fine, I used Gato Negro Cabernet/Merlot)
1½ cups Unsweetened Plum Juice
Bouquet Garni: A bunch of favorite dry herbs like Bay leaves, Thyme, Rosemary, Oregano, Marjoram
salt to taste
water as needed
1 Tbsp Olive oil
Optional: Thinly sliced onions, potatoes
- Marinate: If the chicken breasts are too thick, slice them to uniform thickness (helps with the cooking later) and marinate them anywhere from 2 to 12 hrs
- Cook the chicken: Heat oil in a pan, drain the marinated chicken, discard the marinade, cook the chicken till done; I let one side sear and brown, then flip over and cook, checking that internal temperature reaches 170°F. Remove chicken from pan, keep warm
- Make the sauce: In the same pan, add the onions and potatoes, sauté, loosening the fronds; add the rest of the sauce ingredients and simmer till reduced in volume by half; adjust flavors to taste
- Combine: Slide the cooked chicken breasts back into the sauce, cover and simmer a few mins till fully warmed. Serve immediately with a favorite salad