Crispy Beer Chicken with a Creamy Beer Mushroom Gravy

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  Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Chicken Drumstick, Skin-On
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  Beer, Lager(330g)
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  Garlic(240g)
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  Vegetable Bouillon Cube, Dry(15g)
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  1 teaspoon Salt to taste
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  Green Onion (Scallion)
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  Mushrooms, White, Sliced(240g)
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  Unsalted Butter(45g)
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  Flour, All-Purpose, White(30g)
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  Beer, Lager(120g)
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  Cream, Heavy Whipping(60g)
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  Sugar, Granulated White(5g)
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  1 pinch salt to season

Instructions

1. 1Pierce 1-inch slits through the chicken skin into the meat (about 1/2-inch deep). Place the chicken thighs and drumsticks in a large dish, pour in the beer, add the crushed garlic and vegetable bouillon cube, and turn the chicken skin side down. Cover with foil and refrigerate for 4–6 hours or overnight, rotating once halfway through.
2. 2Preheat your oven to 410°F. Drain the beer marinade into a bowl, reserving the liquid. Heat a cast iron skillet or oven-proof pan over medium-high heat, add oil, and when it begins to smoke, sear the chicken skin side down for 4 minutes until the skin is golden and crisp. Flip and sear the other side until golden brown, about 3–4 minutes.
3. 3Transfer the pan to the oven and continue cooking for 30 minutes. In the last 5 minutes, switch to broil until the chicken reaches an internal temperature of 165°F and the skin is deeply browned.
4. 4While the chicken cooks, heat a separate pan over medium-high heat. Sauté the sliced mushrooms and chopped green onions for 3–4 minutes until fragrant. Pour in the reserved marinade and simmer for 5 minutes over medium-high heat.
5. 5In a smaller saucepan, melt the butter over medium heat. Whisk in the flour until lump-free, about 1–2 minutes. Add the mushroom mixture and reserved liquid, stirring until combined. Pour in the additional beer and cook for 4–6 minutes, stirring occasionally, until the gravy thickens and coats the back of a spoon.
6. 6Stir in the heavy cream and sugar, cooking for 1 minute over medium heat until fully combined. Season with salt to taste.
7. 7Remove the chicken from the oven and let rest for 5 minutes. Divide the chicken evenly among 4 plates while hot, and serve the gravy on the side to maintain crispiness, or pour over the chicken as desired.