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Crispiest Beer Brined Chicken Thighs with Brown Ale and Sweet Pea Puree

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Ingredients
  

For the Chicken:

  • 4 chicken thighs bone-in, skin on
  • salt and pepper
  • 12 ounces brown ale

For the Peas:

  • 12 wt oz about 2 ¼ cups green peas (thawed if frozen)
  • 1 cloves garlic smashed
  • ¼ cup sour cream
  • 3 tbs brown ale
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ cup fresh grated parmesan cheese
  • 2 tbs olive oil
  • ¼ cup green onions

Instructions
 

  • Sprinkle the chicken thighs on all sides with salt and pepper. Place in a large bowl or baking dish, pour beer over chicken. Refrigerate for 30 minutes and up to 4 hours.
  • In a high powdered blender or food processer add the peas, garlic, sour cream, brown ale, salt, pepper, parmesan and olive oil, process until smooth.
  • Add the peas to a pot over medium low heat, simmer until warmed through, remove from heat.
  • Remove chicken from the brine, pat dry.
  • Place the chicken skin side down in a cold cast iron skillet, add the pan to medium high heat. As the pan heats, fat will render making the skin crispy. Once the skin is golden brown, turn the chicken thighs and cook until internal temperature reaches 165.
  • Plate the peas puree, add the chicken, sprinkle with green onions.