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Author Notes: The recipe is a combination of my favorite Fall, well paired ingredients. I recently learned how to reduce beer for a sauce or glaze, I love it!!! Pumpkin Ale has all the flavors for a Fall dish. The spices are well balanced and make a great base for any gourmet dish one could create. This meal just sings in harmony!
- 2 12 ounces bottles pumpkin ale
- 2 tablespoons honey
- 8 medium chicken thighs, skin on
- 2 tablespoons cooking oil
- 1 tablespoon butter
- 12 medium shitake mushrooms, sliced thinly
- 1 tablespoon balsamic vinegar
- 1 cup apple juice
- 2 tablespoons flour
- 1 large sweet potato, peeled and cut in 1/2" rounds then halved
- 1/2 pound baby carrots
- 1/3 cup fresh mint, chopped, plus 4 sprigs for garnish
- In a 2 quart saucepan simmer 2 bottles pumpkin ale. Do not boil. Simmer 25-30 minutes until reduced.
- Meanwhile, clean and slice thinly shitake mushrooms. Set aside.
- Finely chop 1/3 cup fresh mint. Set aside. Reserve 4 sprigs for garnish.
- Peel and cut sweet potato into 1/2" rounds. Cut each round in half, set aside in small bowl with carrots.
- Preheat oven to 400'
- Heat oil in large saute pan. Add chicken thighs, skin side down. Sear until crispy and browned. Turn and cook underside 5 minutes.
- Remove chicken to plate and drain oil from pan. Add butter, balsamic vinegar and mushrooms. Saute mushrooms while loosening crusty bottom from pan until tender.
- At this time, beer should be reduced. Add honey and continue to simmer 2 minutes in saucepan, stirring until combined making a nice glaze.
- Add glaze to saucepan, reserving 1/3 cup in saucepan for vegetables. Combine well and bring to simmer.
- In small bowl cobine apple juice with flour until smooth.
- Add to sauce. Stir and cook 3-5 minutes until thickened and smooth. Add chopped mint, reserving 1 Tbsp for sprinkle on vegetables.
- Place chicken in 9" x 13" baking dish, leaving skin uncovered.
- Cook in preheated oven 45 minutes.
- Meanwhile, steam sweet potato and carrots on stove top until tender, about 10-15 minutes. Remove from heat and keep covered.
- To plate; serve 2 thighs on each plate topped with an equal portion of sauce. Pile vegetables and sprinkle fresh chopped mint.
- Drizzle reserved glaze down center of vegetables and inside rim of plate.
- Garnish vegetable portion with fresh sprig of mint. Serve hot!
- This recipe was entered in the contest for Your Best Recipe with Beer