Beer-Braised Chicken with Sriracha

This beer-braised chicken with Sriracha is my Asian take on a French classic, coq à la bière. In Alsace, chicken and onions gets braised in a nutty brown ale until meltingly tender; I decided to apply the same cooking methods for this dish. Adding Sriracha hot sauce, hoisin sauce, and sesame oil enhances the mild sweetness and nuttiness of the braising liquid. This is perfect hearty dish for cold winter nights!

One of the first dinners I made in my first Park Slope apartment two years ago was this beer-braised chicken. It was November, and unseasonably frigid weather and cold gusts of wind outside made  I crave something meaty, hearty, and comforting. Spiciness was a bonus.

Inspired both by coq à la bière and a Martin Yan recipe for beer-braised duck, I wanted to make a braised chicken with brown ale and Sriracha. I needed a robust sort of beer to withstand the Sriracha that will go in my sauce, so I stopped in Biercraft on 5th Ave., a little wonderland of craft beers. The guy behind the counter recommended Avery Brewing Co.’s Ellie’s Brown Ale, which has a lot of nuttiness, sweetness, and chocolate malt character. And, he added, it won’t become bitter when boiled down like some other brown ales. Turns out, it’s also great for sipping while you prepare the chicken.

The suggested amounts of Sriracha will result in a mildy spicy dish, which I like because the other flavors don’t get overwhelmed.  And the method to making this is similar to that for my other braised chicken dishes like Chicken Adobo and Vietnamese Chicken Curry: searing until the skin is crisp and golden, then braising until very tender. It’s an easy way to get your kitchen (and maybe even your entire apartment) nice and toasty, even as temperatures drop and winds howl outside.

______________________________

Beer-Braised Chicken with Sriracha

Serves 4

2 pounds chicken thighs or drumsticks with skin2 tablespoons peanut or vegetable oil2 scallions, white and green parts separated and thinly sliced8 cremini mushrooms, stems discarded and caps quartered1/2 teaspoon white sesame seeds

Sauce:

1 cup dark brown ale (preferably a nutty one with a good amount of sweetness)1/2 cup chicken stock1 tablespoon soy sauce1 tablespoon Chinese rice wine or dry sherry2 to 3 teaspoons Sriracha1/2 tablespoon hoisin sauce2 teaspoons sesame oil1 tablespoon sugar sugar1/4 teaspoon saltWith a paper towel, pat the excess moisture from the chicken on all sides (otherwise, watch out for splattering oil when you sear the meat.)In a Dutch oven, pot, or large skillet, heat the oil over medium-high heat. Working in batches, sear the chicken skin-side down until the skin is light golden brown, about 3 minutes. Transfer to a plate and set aside.Mix together the ingredients for the sauce. Return the chicken to the pot and pour the sauce over the chicken. Add the scallion whites and mushrooms. Bring the liquid to a boil, then reduce the heat to medium-low and allow everything to simmer uncovered for 20 to 25 minutes, until the chicken is very tender and the sauce is slightly thickened.Carefully transfer everything to a large serving dish and sprinkle the sesame seeds and scallion greens on top. Serve hot with rice or vegetables on the side.Recipe first posted Nov 4, 2010, revised November 26, 2012.

______________________________

Other delicious chicken recipes to try

Tagged as: Chicken, Recipes, Spicy

View the original article here

Beer-Braised Chicken with Sriracha

This beer-braised chicken with Sriracha is my Asian take on a French classic, coq à la bière. In Alsace, chicken and onions gets braised in a nutty brown ale until meltingly tender; I decided to apply the same cooking methods for this dish. Adding Sriracha hot sauce, hoisin sauce, and sesame oil enhances the mild sweetness and nuttiness of the braising liquid. This is perfect hearty dish for cold winter nights!

One of the first dinners I made in my first Park Slope apartment two years ago was this beer-braised chicken. It was November, and unseasonably frigid weather and cold gusts of wind outside made  I crave something meaty, hearty, and comforting. Spiciness was a bonus.

Inspired both by coq à la bière and a Martin Yan recipe for beer-braised duck, I wanted to make a braised chicken with brown ale and Sriracha. I needed a robust sort of beer to withstand the Sriracha that will go in my sauce, so I stopped in Biercraft on 5th Ave., a little wonderland of craft beers. The guy behind the counter recommended Avery Brewing Co.’s Ellie’s Brown Ale, which has a lot of nuttiness, sweetness, and chocolate malt character. And, he added, it won’t become bitter when boiled down like some other brown ales. Turns out, it’s also great for sipping while you prepare the chicken.

The suggested amounts of Sriracha will result in a mildy spicy dish, which I like because the other flavors don’t get overwhelmed.  And the method to making this is similar to that for my other braised chicken dishes like Chicken Adobo and Vietnamese Chicken Curry: searing until the skin is crisp and golden, then braising until very tender. It’s an easy way to get your kitchen (and maybe even your entire apartment) nice and toasty, even as temperatures drop and winds howl outside.

______________________________

Beer-Braised Chicken with Sriracha

Serves 4

2 pounds chicken thighs or drumsticks with skin2 tablespoons peanut or vegetable oil2 scallions, white and green parts separated and thinly sliced8 cremini mushrooms, stems discarded and caps quartered1/2 teaspoon white sesame seeds

Sauce:

1 cup dark brown ale (preferably a nutty one with a good amount of sweetness)1/2 cup chicken stock1 tablespoon soy sauce1 tablespoon Chinese rice wine or dry sherry2 to 3 teaspoons Sriracha1/2 tablespoon hoisin sauce2 teaspoons sesame oil1 tablespoon sugar sugar1/4 teaspoon saltWith a paper towel, pat the excess moisture from the chicken on all sides (otherwise, watch out for splattering oil when you sear the meat.)In a Dutch oven, pot, or large skillet, heat the oil over medium-high heat. Working in batches, sear the chicken skin-side down until the skin is light golden brown, about 3 minutes. Transfer to a plate and set aside.Mix together the ingredients for the sauce. Return the chicken to the pot and pour the sauce over the chicken. Add the scallion whites and mushrooms. Bring the liquid to a boil, then reduce the heat to medium-low and allow everything to simmer uncovered for 20 to 25 minutes, until the chicken is very tender and the sauce is slightly thickened.Carefully transfer everything to a large serving dish and sprinkle the sesame seeds and scallion greens on top. Serve hot with rice or vegetables on the side.Recipe first posted Nov 4, 2010, revised November 26, 2012.

______________________________

Other delicious chicken recipes to try

Tagged as: Chicken, Recipes, Spicy

View the original article here

Beer-Braised Chicken with Sriracha

I used to think that an affordable apartment in a desirable part of New York with a spacious, renovated kitchen was like an urban myth; you've heard of them, and know a few lucky folks who possess one, but you never thought it could happen to you.

I spent many, many weeks this fall hunting for a new apartment. I did not even have outrageous criteria. Yes, the kitchen should be bigger than a broom closet. It should also have a working stove that does not smell of leaking gas. It  The counters should not have sticky patches with hovering flies. The roommate should be sane, and not terrified of having meat products in the refrigerator. You would be surprised how many apartments failed to pass this simple test.

Then I found it. A recently renovated top floor apartment in Park Slope with a kitchen that opens out to the living area, with tons of counter space, cabinet space, and natural light. The stove not only works but also has five burners. And I can  afford the rent on a freelance writer's salary. I had to pinch myself a few times.

Still, there are caveats. There is no dishwasher. Or microwave. The fridge is arranged in a way that blocks one end of the cabinets. But when choosing New York as my home many years ago, I knew I had to give up certain things, such as modern conveniences and sensible layouts. Small appliances can be bought. To me, this kitchen is still close to perfect. As someone who has lived in 15 (yes, 15) different apartments in five cities since 2005, many of them tiny or depressing or both, it was good
to have a comfortable place to call home. 

One of the first dinners I made at my lovely new kitchen was this beer-braised chicken. It was inspired by a wok-brased duck recipe in Martin Yan's Chinatown Cooking, which is in turn inspired by a restauarant in Melbourne's Chinatown where the chefs like to experiment with beer. This recipe is much quicker and simpler, and involves chicken legs or drumsticks instead of duck breast, and Sriracha instead of chili bean sauce. 

Knowing I needed a robust sort of beer to withstand the Sriracha that will go in my sauce, I stopped in Biercraft on 5th Ave., a little wonderland of craft beers. The guy behind the counter recommended Avery Brewing Co.'s Ellie's Brown Ale, which has a lot of nuttiness, sweetness, and chocolate malt character. And, he added, it won't become bitter when boiled down like some other brown ales. Turns out, it's also great for sipping while you prepare the chicken.

The method to making this is similar to that for my Chicken Adobo.  Sear the outside until brown, braise for 20 to 30 minutes, and add vegetables close to the end. It's easy and the braising makes your kitchen nice and toasty.

The one bad thing about my new apartment is that althought it's 40 degrees out, the central heating has still not turned on. Until that happens, I will be simmering a lot of meals on the stove.

______________________________ 

Beer-Braised Chicken with Sriracha

1 1/2 pounds chicken legs or drumsticks
2 1/2 tablespoons vegetable oil

Sauce:
1/2 cup dark ale (preferably a nutty one with a good amount of sweetness)
1/4 cup chicken stock
1 tablespoon Chinese rice wine or sherry
1/2 tablespoon hoisin sauce
2 teaspoons soy sauce
2 teaspoons sugar
1/4 teaspoon salt

1 small onion, sliced into strips
8 to 10 cremini mushrooms, stems discarded and caps quartered
2 to 3 teaspoons Sriracha
1 stalk scallion, thinly sliced 

1. With a paper towel, pat the excess moisture from the chicken on all sides (otherwise, watch out for splattering oil when you sear the meat.)In a large wok or skillet, heat 2 tablespoons of the oil over medium-high heat. Sear the chicken on one side until the skin is light golden brown, about 5 minutes. Flip the chicken over and sear the other side for another 5 minutes. 

2. Mix together the ingredients for the sauce and pour the sauce over the chicken. Reduce the heat to medium-low and allow everything to simmer for 20 to 25 minutes.

3. Meanwhile, in a separate pan, heat the remaining 1/2 tablespoon of oil over high heat. Stir-fry the onions and mushrooms briefly until the onions are aromatic and the edges are just starting to turn golden brown, about 2 minutes. Stir in the Sriracha and cook for 30 seconds more. Transfer the vegetables to the pan with the chicken and mix well.

4. When the chicken is done simmering, transfer the contents of the pan to a large serving dish and garnish with scallions. Serve with rice. 

______________________________

Other chicken recipes to try:

Chicken Adobo

Chicken Lollipops

Kung Pao Chicken

Lemon Chicken

Spicy Chicken in Black Bean Sauce

Three Cup Chicken

View the original article here

Beer-Braised Chicken with Spiracha

I used to think that an affordable apartment in a desirable part of New York with a spacious, renovated kitchen was like an urban myth; you've heard of them, and know a few lucky folks who possess one, but you never thought it could happen to you.

I spent many, many weeks this fall hunting for a new apartment. I did not even have outrageous criteria. Yes, the kitchen should be bigger than a broom closet. It should also have a working stove that does not smell of leaking gas. It  The counters should not have sticky patches with hovering flies. The roommate should be sane, and not terrified of having meat products in the refrigerator. You would be surprised how many apartments failed to pass this simple test.

Then I found it. A recently renovated top floor apartment in Park Slope with a kitchen that opens out to the living area, with tons of counter space, cabinet space, and natural light. The stove not only works but also has five burners. And I can  afford the rent on a freelance writer's salary. I had to pinch myself a few times.

Still, there are caveats. There is no dishwasher. Or microwave. The fridge is arranged in a way that blocks one end of the cabinets. But when choosing New York as my home many years ago, I knew I had to give up certain things, such as modern conveniences and sensible layouts. Small appliances can be bought. To me, this kitchen is still close to perfect. As someone who has lived in 15 (yes, 15) different apartments in five cities since 2005, many of them tiny or depressing or both, it was good
to have a comfortable place to call home. 

One of the first dinners I made at my lovely new kitchen was this beer-braised chicken. It was inspired by a wok-braised duck recipe in Martin Yan's Chinatown Cooking, which is in turn inspired by a restaurant in Melbourne's Chinatown where the chefs like to experiment with beer. This recipe is much quicker and simpler, and involves chicken legs or drumsticks instead of duck breast, and Spiracha instead of chili bean sauce. 

Knowing I needed a robust sort of beer to withstand the Sriracha that will go in my sauce, I stopped in Biercraft on 5th Ave., a little wonderland of craft beers. The guy behind the counter recommended Avery Brewing Co.'s Ellie's Brown Ale, which has a lot of nuttiness, sweetness, and chocolate malt character. And, he added, it won't become bitter when boiled down like some other brown ales. Turns out, it's also great for sipping while you prepare the chicken.

The method to making this is similar to that for my Chicken Adobo.  Sear the outside until brown, braise for 20 to 30 minutes, and add vegetables close to the end. It's easy and the braising makes your kitchen nice and toasty.

The one bad thing about my new apartment is that although it's 40 degrees out, the central heating has still not turned on. Until that happens, I will be simmering a lot of meals on the stove.

______________________________ 

Beer-Braised Chicken with Spiracha

1 1/2 pounds chicken legs or drumsticks
2 1/2 tablespoons vegetable oil

Sauce:
1/2 cup dark ale (preferably a nutty one with a good amount of sweetness)
1/4 cup chicken stock
1 tablespoon Chinese rice wine or sherry
1/2 tablespoon hoisin sauce
2 teaspoons soy sauce
2 teaspoons sugar
1/4 teaspoon salt

1 small onion, sliced into strips
8 to 10 mini mushrooms, stems discarded and caps quartered
2 to 3 teaspoons Spiracha
1 stalk scallion, thinly sliced 

1. With a paper towel, pat the excess moisture from the chicken on all sides (otherwise, watch out for splattering oil when you sear the meat.)In a large wok or skillet, heat 2 tablespoons of the oil over medium-high heat. Sear the chicken on one side until the skin is light golden brown, about 5 minutes. Flip the chicken over and sear the other side for another 5 minutes. 

2. Mix together the ingredients for the sauce and pour the sauce over the chicken. Reduce the heat to medium-low and allow everything to simmer for 20 to 25 minutes.

3. Meanwhile, in a separate pan, heat the remaining 1/2 tablespoon of oil over high heat. Stir-fry the onions and mushrooms briefly until the onions are aromatic and the edges are just starting to turn golden brown, about 2 minutes. Stir in the Spiracha and cook for 30 seconds more. Transfer the vegetables to the pan with the chicken and mix well.

4. When the chicken is done simmering, transfer the contents of the pan to a large serving dish and garnish with scallions. Serve with rice. 

______________________________

Other chicken recipes to try:

Chicken Adobo

Chicken Lollipops

Kung Pao Chicken

Lemon Chicken

Spicy Chicken in Black Bean Sauce

Three Cup Chicken

View the original article here