Recipe by Jackie Dodd
Serves: 6 servings
- 6 chicken thighs (bone in, skin on)
- 1 tablespoon kosher or sea salt
- 1 cup brown ale, plus ¼ cup, divided
- 1/2 cup shallots, chopped
- 1/2 teaspoon fresh rosemary, chopped
- 1 clove garlic, minced
- 1/4 cup honey
- 1/4 tablespoon smooth Dijon mustard
- 2 teaspoons salt
- 1/2 teaspoon black pepper
1. Add the chicken to a baking dish or shallow bowl. Sprinkle with kosher salt, then pour 1 cup brown ale over the chicken. Cover and refrigerate for at least one hour and up to 12 hours.
2. Preheat oven to 350°F.
3. Remove chicken from marinade, rinse well and allow to drain and dry on a stack of paper towels.
4. Add the chicken, skin side down, to an unheated cast iron skillet (this will render more fat and crisp the skin more than a hot skillet).
5. Cook over medium-high heat, until the skin has browned and released from the pan, 6 to 8 minutes.
6. Turn the chicken over, cook until browned on the underside; remove from the pan.
7. Cook the shallots and rosemary in the same pan until shallots have softened and started to brown, about 5 minutes. Stir in the garlic, allowing to cook for about 30 seconds.
8. Add the remaining ¼ cup ale, scraping to deglaze the pan.
9. Stir in the honey, mustard, salt and pepper, and remove from heat.
10. Add the chicken back to the pan and place it in the oven. Cook for 25 minutes or until the center of the chicken reaches 165°F on a meat thermometer. To crisp the skin, cook under the broiler for 2 to 3 minutes.