Cooking with Ale and Cider Devilled Chicken Thighsb

Published on August 28th, 2013 | by Nottingham Drinker


Devilled Chicken Thighs


For two servings
4 Chicken Thighs (boned and skinned)
5floz (150ml) Real Ale (English Bitter)
2tbsp Whole Grain Mustard (or Dijon)
1 medium Red Onion (halved and sliced)
1 Garlic Clove
1 tsp Chilli paste (medium or hot, your choice)
3 tbsp Soy Sauce with a good pinch of sugar.
2 tbsp Lemon Juice
4 tbsp Vegetable Oil
Salt and Black Pepper

1. Open out the chicken thighs and place in a bowl. Season with salt and pepper, add the mustard and coat well all over. Re-roll, place on a plate, cover and chill until required.

2. Peel and halve the onion from top to root, thinly slice and place in a bowl. Peel, finely chop or mince the garlic, add to the onion and then mix in the chilli paste thoroughly.

3. Heat 3tbsp of the oil in a large sauté pan or saucepan, add the chicken and cook the thighs on all sides until golden brown (approx. 5-6 minutes). Remove from the pan and put to one side.

4. Put 1 tbsp of oil in the pan; add the onion mix and lemon juice then cook over a low heat, stirring occasionally until the onion has softened (approx. 4-5 minutes).

5. Return the chicken to the pan, along with the real ale and soy mix. Turn up the heat and bring to a low boil, then simmer for 10-12 minutes until cooked through. During this time baste and turn the thighs with the sauce.

7. When the sauce has reduced by half it will be ready to serve.

8. Serve with roast potatoes and steamed mixed vegetables.

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