Beer Brined Lemon Garlic Skillet Chicken
Beer Brined Lemon Garlic Skillet Chicken. 30 minutes, one pot, so good!
They always seem to need to explain themselves to me.
When someone, new to beer or not, tells me they don’t like IPA’s it always comes with a disclaimer at the end. As if the mere fact they don’t respond well to one of the hundreds of beer styles knocks the "beer lover" card out of their hands. IPA’s aren’t the litmus test by which a beer lover is judged, nor are sours, or barrel aged beers or even the enjoyment of an occasional pale lager.
After all, we got into this craft beer drinking game because we enjoy the flavor, not because we were jonesing to drink something we didn’t like. We could do that much cheaper with a macro beer.
You don’t have to like them all, they aren’t your children, it’s OK to have favorites. And least favorites. So what do you do when you’ve tried to like a beer style and can’t? Or if you’ve tried to like beer in general and can’t?
First, realize that you don’t have to. Like what you like because you like it, and leave it at that. But if you do want to, want to like beer, want to like a certain style? Push forward. Be honest at the beer bar about what you are trying to like and ask for tasters. Be willing to try anything, but don’t commit to a pint, you’ll probably end up resenting the tall glass of beer and vow never to do it again. Maybe you don’t hate IPA’s, maybe you just don’t like Amarillo hops. Or you don’t like a cook hop flavor but wet hopped beers are your jam. Maybe you don’t actually hate sours, you just hate that one you had at a beer bar in San Francisco. Be willing to try a few dozen more to see if there might be something there.
A beer lover isn’t build with an unabashed love for every beer ever brewed. There were over 200 categories and subcategories at the Great American Beer Festival this year, no one loves them all. Of course you have favorites, and least favorites. You aren’t a bad beer person for not liking a few. But you are a bit of an asshole for making someone else feel inferior for admitting they don’t like IPA’s.
- 4 chicken thighs (bone-in, skin-on)
- 1 tbs kosher salt
- 1 cup beer, plus ½ cup, divided (pale ale, pilsner)
- ¼ cup diced shallots (or white onions)
- 4 large cloves garlic, grated with a microplane
- 1 ½ tbs flour
- juice from one lemon (about 3 tbs)
- 1 cup chicken broth
- ½ tsp black pepper
- ¼ tsp salt
- ¼ cup chopped flat leaf parsley
- rice for serving
- Add the chicken thighs to a shallow bowl, sprinkle with salt, cover with 1 cup beer.
- Allow chicken to sit at room temperate for 20 minutes while you prepare the rest of the ingredients.
- Rinse the chicken well with cold water, pat dry.
- Add the chicken to a cast iron skill, off heat, skin side down. Add the pan to medium high heat, allow to cook until skin is golden brown (starting to cook chicken in a cold skillet will render more fat than if you start it in a hot skillet. You do not need any oil, the fat will render quickly making oil unnecessary)
- Turn the chicken over and cook until browned on the under side, remove from skillet (chicken will not be cooked through).
- Add the shallots, cook until lightly browned, about 5 minutes. Stir in the garlic, cooking for about 20 seconds.
- Whisk in the flour, cooking until all the flour has been dampened.
- Add the remaining ½ cup beer, scraping to deglaze the pan.
- Stir in the lemon juice, chicken broth, pepper, and salt.
- Add the chicken back into the pan, simmer until the sauce has thickened and the chicken is cooked through, about 15 minutes (if the skin has turned soggy, place skillet under broiler for about 1 minute to crisp up the skin).
- Sprinkle with parsley prior to serving.
- Serve over rice