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Beer Brined Lemon Garlic Skillet Chicken

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Servings 4 servings

Ingredients
  

  • 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

Instructions
 

  • 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