OK back to normal blogging activity today with a great beery twist to a classic dish.
I got the idea for this dish after asking for recipe ideas for chicken thighs from beer and foodie folk on Twitter. One of which was a pretty easy recipe for Coq Au Vin coming from Brad at Lymestone Brewery. I was wondering if I could make it with beer instead of red wine and after a little discussion Brad recommended one of his own brews Stone Brood, made with honey from the breweries own apiaries. Sadly I had none and in truth couldn’t face the 5 mile drive to Brown & Green to fetch some.
So I looked in the beer cupboard for an alternative and came up with Robinsons Ginger Tom which I thought would be a good alternative with it’s rich old ale sweetness.
The recipe is simple and doesn’t take long.
- 8 chicken thighs (or more if required) I skinned mine but that is to personal taste.
- 4 medium carrots, peeled and cut into chunky pieces
- 2 onions, each cut into 8 wedges
- 8 garlic cloves, left in their skins
- 2tbsp extra virgin olive oil, plus more to drizzle
- 4 rashers smoked streaky bacon, snipped into 3cm pieces
- 2tbsp tomato puree
- 200ml (7fl oz) hot chicken stock
- One bottle of Robinsons Ginger Tom (which is available in most supermarkets)
- 250g chestnut mushrooms, halved
- handful flat leaf parsley, roughly chopped
Put the chicken, carrots, onions and garlic cloves (still in their skins) into a large roasting tin. Drizzle with the oil, rub it over the meat and vegetables then scatter with the bacon. Season then roast for 30 minutes, until the chicken and vegetables are turning golden.
Dissolve the tomato puree in the hot chicken stock then stir in the Ginger Tom (or even Stone Brood).
Pour the liquid around the chicken and return to the oven for 30 minutes until rich and saucy. Nestle the mushrooms in the sauce around the chicken, drizzle with a little oil, then roast again for 15 minutes until everything is golden. Season to taste, then scatter with the parsley to serve. Serve with rich buttery mashed potato.
I really enjoy experimenting with recipes especially with beer and this was a real success. I wasn’t sure whether a strong dark ale may overpower the chicken but needn’t have worried. The sauce was sweet and rich, going really well with the mash and the juicy chicken was to die for.
There wasn’t too much of a strong gingery flavour to the sauce, although it was clearly evident, so maybe add a little root ginger to the initial roasting pot (or maybe more Ginger Tom to the cooking sauce) if you are a real gingerphile.
On the day I didn’t try and pair the meal with another beer but think that something equally dark and sweet would go well. Maybe something like a St Feuillien Mac Ben. (or Stone Brood?)
I’m still a novice when it comes to beer and food pairings though to be honest, so would welcome the thoughts of anyone more experienced beer experts in comments below this post?
Thanks to Brad and everyone who offered suggestions on the day.
Let me know if you try it, love to hear what you think?
Ginger Tom – ABV 4.3% – Richly flavoured maple coloured dark ale with distinctive aromas of peppery spice and sweet ginger.Specially brewed using an infusion of Chinese bruised ginger root and botanical extracts this warming speciality ale has a pronounced ginger and spiced herb palate complemented by a sweet roasted malt dryness and wonderful ginger afterburn.
interesting combo, dude. I’m not the biggest fan of Ginger Beers, but I can totally see the potential in cooking with it! Plus, I love one-pot cooking, such an hassle-free way to go. Honey and chicken and great together!
Cheers Leigh, worked really well, at least I thought so, very rich more-ish sauce which would probably be good with fries or something similar to dip too. Brad’s “Lymestone Stone Brood” would work just as well I think as you’ve said with the honey. Worth seeking out to try the SB beer on it’s own if you haven’t already, lovely stuff..