Crispy Beer Chicken with a Creamy Beer Mushroom Gravy
Crispy Beer Chicken with Creamy Beer Mushroom Gravy provides 8g protein and 251 calories per serving — a side-dish application when protein comes from other sources. Four servings cook quickly on the stovetop, so you can use this as a sauce base or vegetable component without eating chicken again.
Ingredients
- •Chicken Thigh, Boneless Skinless
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
- •Chicken Drumstick, Skin-On
- •Beer, Lager(330g)
- •Garlic(240g)
- •Vegetable Bouillon Cube, Dry(15g)
- •1 teaspoon Salt to taste
- •Green Onion (Scallion)
- •Mushrooms, White, Sliced(240g)
- •Unsalted Butter(45g)
- •Flour, All-Purpose, White(30g)
- •Beer, Lager(120g)
- •Cream, Heavy Whipping(60g)
- •Sugar, Granulated White(5g)
- •1 pinch salt to season
Instructions
- 1Place 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 marinading to ensure an even flavour when baking).
- 2When 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.
- 3Transfer 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.
- 4While 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.
- 5In 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.
- 6When gravy is thick, stir the cooking cream through along with the sugar. Season with salt to suit your tastes.
- 7Serve 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.
Nutrition — Per Serving
251
calories
8g
protein
16g
fat
- Carbohydrates
- 36g
- Saturated fat
- 3.7g
- Sodium
- 63 mg
- Dietary fiber
- 2.1g
4 servings per batch · ~271g each
Macro data sourced from USDA FoodData Central
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How much protein does Crispy Beer Chicken with Creamy Beer Mushroom Gravy have per serving?
Each serving contains only 8g of protein at 251 calories, with 16g fat and 36g carbs. This is a carb-forward sauce-based dish rather than a primary protein source.
How long does Crispy Beer Chicken with Creamy Beer Mushroom Gravy take to prep?
This recipe is marked as quick prep and yields 4 servings in a single stovetop batch. You're producing four portions of a sauce-based entrée without extended cooking time.
Is Crispy Beer Chicken with Creamy Beer Mushroom Gravy good for fat loss?
At 251 calories per serving with only 8g protein, this recipe is not optimized for fat loss or high-protein diets. It functions better as a carbohydrate and fat source to complement leaner protein dishes elsewhere in your meal plan.
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