Friday, March 4, 2016

Orange Beer Chicken

I'm baaaack!

Hello again everyone! I have missed writing for the blog so much, but it's been so busy around here! Our store in Smithville, NJ is doing great and we're still going strong in New Hope too. We're hiring for New Hope right now as well, so if you know anyone who needs a full time job and likes working with people and food, send them down to see us!

Back to the real action. FOOD!

I made this dish after the Superbowl (go sports!) because we had leftover beer. Yes, I know that's a strange thing to have leftover. One of our guests left a couple bottles of an amber ale behind and since it's not our favorite, I cooked with it.

If you don't want to use beer, I suggest a ginger beer. It's a strong flavor to add, but will work well with the orange. If not that, go with broth.

Orange Beer Chicken

1 bottle Amber Ale or ginger beer
8 pieces chicken thighs
1 tsp fresh Thyme, minced
1 tbsp sugar
Salt and Pepper
3 tbsp Blood Orange Olive Oil
1 tsp crushed garlic
1 tsp finely shredded ginger (omit if using ginger beer)
Orange slices (for serving)
Rice (for serving)

Preheat the oven to 400°.

Rinse the chicken and pat dry. Lay out evenly spaced in a casserole dish. In a small bowl, combine the sugar and spices with the Olive Oil to make a paste. Rub the mixture over the chicken to coat. Pour the beer into the bottom of the pan.

Roast for 35-40 minutes. If using chicken with the skin on, I usually give it another couple minutes to let it really crisp up. Watch it carefully. Golden brown, not black and smoking!

Garnish with fresh orange slices and serve with rice.

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