Braised Hen with Beer and Wine
Recipe by David Larkworthy, Executive Chef and Co-Owner, 5 Seasons Brewing Company
Photography by Kyle Ripley, Haigwood Studios
Yield: 4 servings
1 3 1/2-pound roasting hen/chicken, cut into 8 pieces
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
3/4 cup rice or wheat flour
4 ounces thick-cut premium bacon, sliced into 3/8-inch sticks/lardons
2 shallots, thinly sliced
1/2 cup peeled and medium diced sweet onion
4 cloves garlic, nipped and smashed
1/2 cup medium diced celery
1/2 cup peeled, medium diced carrots
1/2 cup peeled, medium diced purple-topped turnips
3 sprigs thyme
1 large bay leaf
1/2 teaspoon ground allspice
2 cups halved crimini mushrooms
1 cup medium bodied red wine
1 cup beer (such as Belgian saison)
3 tablespoons unsalted butter to finish sauce
2 tablespoons parsley chiffonade
1 lemon, zested
Preheat oven to 200 degrees. Season chicken pieces with salt and pepper, place in a large plastic sealable bag with flour, and shake to coat.
Heat bacon on medium-high heat until most of the fat has rendered and bacon lardons begin to get a little crisp. Remove pan from heat and remove bacon, leaving rendered fat in the pan. (If you don’t want to use bacon fat, remove that as well and add 1/4 cup alternate oil with a high smoke point.)
Return pan to medium heat and when hot, carefully add chicken pieces skin-side down and allow them to brown. Do not crowd the pan; cook in batches if needed. Remove pieces to paper bag or paper towels to absorb any excess oil. Discard remaining fat but keep the stuck bits or “fond” on the bottom of the pan.
Slowly add vegetables, herbs, and spices in the order listed (through mushrooms) over medium-high heat, stirring. When vegetables begin to caramelize a little, return chicken pieces to pan, deglaze with wine, and add beer. Remove from stove, cover and place in the oven. Cook for 2 to 3 hours or until meat is tender and “gives” under slight pressure.
Remove chicken and hold, covered, in a warm oven. Strain liquid and reduce over medium heat by about 1/3 to 1/2. Add unsalted butter to finish sauce. Finish with parsley, lemon zest, and salt and pepper if needed, pour over chicken and serve.
*Buy the freshest, best quality bird you can find, preferably local, organic, pastured poultry.
Photography by Kyle Ripley, Haigwood Studios
Yield: 4 servings
1 3 1/2-pound roasting hen/chicken, cut into 8 pieces
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
3/4 cup rice or wheat flour
4 ounces thick-cut premium bacon, sliced into 3/8-inch sticks/lardons
2 shallots, thinly sliced
1/2 cup peeled and medium diced sweet onion
4 cloves garlic, nipped and smashed
1/2 cup medium diced celery
1/2 cup peeled, medium diced carrots
1/2 cup peeled, medium diced purple-topped turnips
3 sprigs thyme
1 large bay leaf
1/2 teaspoon ground allspice
2 cups halved crimini mushrooms
1 cup medium bodied red wine
1 cup beer (such as Belgian saison)
3 tablespoons unsalted butter to finish sauce
2 tablespoons parsley chiffonade
1 lemon, zested
Preheat oven to 200 degrees. Season chicken pieces with salt and pepper, place in a large plastic sealable bag with flour, and shake to coat.
Heat bacon on medium-high heat until most of the fat has rendered and bacon lardons begin to get a little crisp. Remove pan from heat and remove bacon, leaving rendered fat in the pan. (If you don’t want to use bacon fat, remove that as well and add 1/4 cup alternate oil with a high smoke point.)
Return pan to medium heat and when hot, carefully add chicken pieces skin-side down and allow them to brown. Do not crowd the pan; cook in batches if needed. Remove pieces to paper bag or paper towels to absorb any excess oil. Discard remaining fat but keep the stuck bits or “fond” on the bottom of the pan.
Slowly add vegetables, herbs, and spices in the order listed (through mushrooms) over medium-high heat, stirring. When vegetables begin to caramelize a little, return chicken pieces to pan, deglaze with wine, and add beer. Remove from stove, cover and place in the oven. Cook for 2 to 3 hours or until meat is tender and “gives” under slight pressure.
Remove chicken and hold, covered, in a warm oven. Strain liquid and reduce over medium heat by about 1/3 to 1/2. Add unsalted butter to finish sauce. Finish with parsley, lemon zest, and salt and pepper if needed, pour over chicken and serve.
*Buy the freshest, best quality bird you can find, preferably local, organic, pastured poultry.