Drunken Creamy Chicken
This tasty dish is a perfect autumnal treat. Using Landmark, Wold Top Brewery’s first Lager this dish is full flavored but not too rich. We suggest serving this with some seasonal greens and new potatoes.
Your choice of chicken, we used a Soanes Poultry mix. We used 2 breasts, 2 thighs and 2 legs but use your favorite cuts. We love skin on, but again this is a personal choice.
1 medium onion, sliced
2 cloves garlic, crushed
150g mushrooms, chopped
½ tsp dried mixed herbs
Salt and pepper to taste
2 tbsp plain flour
1 bottle (for marinading) and 150ml (for cooking) Wold Top Landmark Lager
100ml double cream
1 chicken stock pot
1 large handful spinach leaves roughly chopped
Get ahead the night before and marinade your chicken pieces in a large bowl and cover with a bottle of Landmark Lager. This step isn’t essential but we can attest it really does add to the flavour if left overnight.
When ready to make your dish, heat 2 tbsp of your Oak Smoked Yorkshire Rapeseed Oil in a heavy bottomed pan or casserole dish over a high heat on your hob. Fry your chicken for around 3-4 minutes on each side until the pieces start to turn golden brown. Remove from the pan and place on a plate, and cover lightly in foil.
Turn your hob down to a medium heat and add a further tablespoon of Oak Smoked Yorkshire Rapeseed Oil. Gently fry off your onions, and then add your crushed garlic. After a few minutes, once your onions have started to soften, add in your mushrooms. Stir together and season well, also adding ½ tsp dried mixed herbs. Fry for a further 2 minutes - stirring constantly making sure it doesn’t stick to the bottom of your pan.
Next, sprinkle over your flour until the mixture is coated stir through then slowly add 150ml of Landmark lager. Keep stirring and a sauce will start to form. Pour in your cream, add your stock pot and stir together. Reduce your heat until your sauce is simmering, then add your chicken back into the pan. Make sure your chicken is sitting in the cream sauce, and continue to simmer for 20 minutes.
Just before serving your chicken, add your spinach into the sauce. Allow to cook for a further 5 minutes until the spinach is wilted and the chicken is cooked through. Add more seasoning to taste.