Ultimate Crispy Beer Chicken with Creamy Garlic Mushroom Gravy: Your New Favorite Sunday Roast
Prepare to elevate your dinner game with this sensational Crispy Beer Chicken, featuring golden pieces of chicken marinated in lager, baked to achieve that coveted crispy skin, while remaining incredibly juicy and tender on the inside. Each bite bursts with an amazing garlicky flavor that perfectly complements the subtle notes from the beer. But the indulgence doesn’t stop there – we’re pairing this masterpiece with an optional, yet highly recommended, creamy, rich mushroom beer gravy. It’s truly *that good* and transforms a simple chicken dish into an unforgettable culinary experience.
The magic begins with the marinade. Infusing lager with fresh, crushed garlic cloves creates an unparalleled flavor combination that seeps deep into the chicken, tenderizing it as it rests. The beer, far from overpowering, contributes a subtle, malty depth that enhances the chicken’s natural flavors. And for those who might hesitate at the thought of beer in their food, rest assured: the alcohol cooks out, leaving behind a wonderfully creamy and complex flavor that even non-beer enthusiasts will adore, especially when it forms the base of our luscious mushroom gravy. This gravy adds an extra layer of decadence, turning a delicious meal into an extraordinary one.
Why This Crispy Beer Chicken Will Become Your Go-To Recipe
This recipe isn’t just a meal; it’s an experience. It’s the kind of dish that garners rave reviews and becomes a staple in your cooking repertoire, much like it has in ours as a cherished Sunday roast tradition. The beauty lies in its simplicity and the depth of flavor it achieves with minimal effort. While this recipe has been a long-time favorite awaiting its moment in the spotlight, it’s finally here, just in time for your weekend meal planning. Imagine tender chicken with perfectly crispy skin, bathed in a rich, savory gravy – it’s comfort food at its finest, guaranteed to satisfy.
One of the best aspects of this dish is its incredibly easy marinade. If you can pour liquid and add spices, you can make this! The secret to truly spectacular results lies in giving the chicken ample time to soak up all those wonderful flavors. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is designed for success.
Crafting Your Crispy Beer Chicken: A Simple Guide
Achieving perfectly crispy, juicy beer chicken is simpler than you might think. Here’s a breakdown of the easy steps that lead to a truly mouthwatering meal:
- Choose Your Cuts: Start by selecting your favorite chicken pieces. While drumsticks and thighs are excellent choices for their flavor and juiciness, chicken breasts and wings work equally well. Ensure they are washed and thoroughly patted dry to help achieve that crispy skin later.
- Prepare the Marinade: In a large dish, combine your chosen lager (we love a mild one like Corona for its balanced flavor) with crushed whole garlic cloves (don’t mince them – gently crushing allows their flavor to infuse without burning), vegetable stock powder, and a good pinch of salt. This simple mixture forms the base of an incredibly flavorful marinade.
- Marinate for Flavor: Submerge the chicken in the beer mixture, making sure the skin side is down. Cover the dish and refrigerate. For the deepest flavor, aim for 4-6 hours, or even overnight. However, if you’re short on time, a 30-minute marinade will still yield delicious results – we’ve tested it many times!
- Sear for Crispy Skin: Once marinated, drain the chicken (reserving the liquid for the gravy!). Heat an oven-proof pan or cast-iron skillet with a tablespoon of oil over medium-high heat. Sear the chicken, skin-side down, for about 4 minutes until it’s beautifully golden and crisp. Then, flip and sear the other side until golden. This crucial step locks in moisture and creates that irresistible crispy exterior. While searing, occasionally spoon the released pan juices over the chicken to enhance flavor.
- Roast to Perfection: Transfer the pan to a preheated oven and roast until the chicken is fully cooked through and wonderfully golden. Brushing with the pan juices during roasting adds another layer of flavor and helps achieve a perfect finish.
- Whip Up the Creamy Gravy: While the chicken finishes cooking, prepare the rich, creamy mushroom gravy using the reserved beer marinade and a few other simple ingredients. This “boozed-up” gravy (don’t worry, the alcohol cooks off!) is the perfect companion to your crispy chicken.
- Serve and Enjoy: Once everything is ready, plate your crispy beer chicken alongside your favorite sides. Pour that luscious gravy over the chicken or serve it on the side to maintain the chicken’s crispiness. Garnish with fresh herbs, and prepare for a chorus of compliments!
Tips for the Best Crispy Beer Chicken
- Pat Dry, Always: Before marinating, ensure your chicken pieces are thoroughly patted dry. Excess moisture inhibits browning and crisping, which is essential for that perfect skin.
- Don’t Skip the Marinade: While 30 minutes works in a pinch, allowing the chicken to marinate for 4-6 hours or overnight truly makes a difference in flavor and tenderness. The beer and garlic need time to work their magic.
- Choose Your Lager Wisely: Opt for a mild lager like Corona for the marinade and gravy. Stronger, darker beers might impart too bitter or overpowering a flavor.
- Crushed vs. Minced Garlic: Crushing garlic cloves instead of mincing them allows for a more subtle garlic infusion into the marinade and prevents the garlic from burning during searing and roasting, which can result in a bitter taste.
- Searing is Key: Don’t rush the searing step. This is where you develop that beautiful golden-brown, crispy skin and lock in the juices. A hot pan is crucial.
- Use an Oven-Proof Pan: Cooking the chicken from sear to oven in the same pan (like a cast-iron skillet) minimizes cleanup and ensures all those flavorful pan drippings stay with the chicken. If you don’t have one, transfer the seared chicken and any drippings to a baking dish.
- Adjust Gravy Consistency: If your gravy is too thick, add a splash of chicken broth or more lager. If it’s too thin, simmer gently until it reduces to your desired consistency.
- Fresh Herbs for Finish: A sprinkle of finely chopped fresh thyme or parsley at the end brightens up the dish and adds a lovely aromatic touch.
Serving Suggestions to Complete Your Meal
This Crispy Beer Chicken is incredibly versatile and pairs wonderfully with a variety of sides. For a classic Sunday roast experience, serve it with:
- Creamy Mashed Potatoes: The ultimate absorbent for that delicious mushroom gravy.
- Roasted Vegetables: Carrots, broccoli, asparagus, or Brussels sprouts roasted alongside the chicken complement its richness.
- Fluffy Rice: A lighter alternative to potatoes, perfect for soaking up the sauce.
- Crusty Bread: Great for mopping up any leftover gravy.
- Fresh Green Salad: A simple vinaigrette-dressed salad offers a refreshing contrast to the hearty chicken and gravy.
Don’t forget a chilled glass of your favorite lager (or a crisp white wine) to complete the meal!
More Beer-Infused Recipes to Try!
If you’re a fan of cooking with beer and want to explore more delicious possibilities, check out these fantastic recipes:
Crispy Beer Roast Turkey
Beef And Guinness Stew
Creamy Beer Cheese Chicken With Crispy Bacon
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Crispy Beer Chicken with a Creamy Beer Mushroom Gravy
Ingredients
Chicken in Beer:
- 4 chicken thigh cutlets washed and patted dry
- 4 chicken drumsticks washed and patted dry
- 1 bottle lager – I used Corona 330ml
- 4 cloves garlic, crushed lightly with the flat side of a knife and the heel of your hand DO NOT mince them
- 1 tablespoon vegetable stock powder
- 1 teaspoon Salt to taste
Drunken Creamy Mushroom Gravy:
- 2 stems shallot/green onions sliced thinly
- 1 cup sliced mushrooms
- Reserved beer marinade
- 3 tablespoons light/reduced fat butter or spread of choice
- 2 tablespoons flour
- 1/2 cup extra lager
- 4 tablespoons reduced fat cooking cream
- 1 teaspoon sugar
- 1 pinch salt to season
Instructions
Chicken:
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Place the chicken into a large dish. Pierce 1-inch slits through the chicken skin into the meat (about 1/2-inch deep. Pour in the beer; add the crushed garlic, stock powder and salt; turn the chicken skin side down; cover with foil and refrigerate for 4-6 hours or overnight for a deeper flavour. (Rotate the chicken once while marinating to ensure an even flavour when baking).
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When ready to cook; preheat your oven to 210°C | 410°F. Drain the beer marinade (reserving the liquid), and heat a cast iron skillet or oven proof pan (see notes) on medium-high heat. Add 1 tablespoon of oil to the pan; and when it starts to smoke sear chicken, skin side down for about 4 minutes until the skin is golden and crisp, then flip and sear until golden.
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Transfer pan to the oven and continue to cook for a further 30 minutes, broiling for the last 5 minutes, until the chicken is completely cooked through.
Gravy:
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While the chicken is in the oven, fry the shallots and mushrooms in a separate hot pan with a drizzle of oil. When fragrant; add the reserved marinade and simmer on medium-high heat for 5 minutes. Set aside.
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In a smaller saucepan, melt the butter. Lower heat and whisk the flour through until lump free. Add the shallot and mushroom mixture along with the liquid, and stir until combined. Add the (extra) 1/2 cup of lager and cook until thickened, stirring occasionally.
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When gravy is thick, stir the cooking cream through along with the sugar. Season with salt to suit your tastes.
To Serve:
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Serve with creamy mashed potatoes, rice or steamed vegetables. Pour gravy over the chicken; or to retain crispiness, serve gravy onto the side of your serving plates. Sprinkle with finely chopped thyme or parsley.
Notes
- Use a mild lager for the gravy, otherwise the flavour may be too strong. We like Corona, but you can choose a milder lager.
- If you don’t have an oven proof pan, simply transfer the chicken pieces from the frying pan you’re using into an oven proof baking dish, and pour any left over juices from the pan onto the chicken.
Nutrition calculated for one serve (1/4 of recipe).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
