Tuesday: Mustard & Lager Roasted Chicken Thighs with Carrots, Parsnips and Wild Rice
Cooking with beers, ales and lagers can be tricky but this one is yummy. Be sure to choose an amber lager – preferably a bock or pilsner. Note the doubling of the chicken for soup for use another night this week.
Serve:s 4 Prep: 20 Cooking: 35
For the Chicken
3 ½ lbs. bone-in, skin-on chicken thighs and/or boneless, skin on breasts
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 teaspoons olive oil
2 medium shallots, minced
1 ½ teaspoons all-purpose flour
1 cup amber lager
½ cup lower-salt chicken broth
1 tablespoon pure maple syrup, optional
1 teaspoon chopped fresh thyme
1 tablespoon whole-grain mustard
2 tablespoons unsalted butter For the Carrots and Parsnips
1 lb parsnips
1 lb carrots
3 tablespoons good olive oil
1 tablespoon kosher salt
1 ½ teaspoons freshly ground black pepper
For the Rice
1 cup wild rice or texmati mix
1 ½ cup water
1 teaspoon butter or olive oil
½ teaspoon kosher salt
1 sprig/stem fresh thyme
Cut the parsnips and carrots in half lengthwise. Slice each one diagonally in 1 inch thick slices.
Position a rack in the lower third of the oven, set a large rimmed baking sheet on the rack, and heat the oven to 400°F.
Start the rice by combining all the ingredients in a medium saucepan. Bring to a boil, stir a few times and cover. Reduce heat to low and cook 12-15 minutes – depending upon the brand – check your label.
Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20-25 minutes.
Season the chicken all over with salt and pepper.
Heat the oil in a large heavy-duty ovenproof skillet over medium-high heat. Position the chicken in the pan skin side down in a single layer – it may be snug. If you need to work in batches do so. Cook until the skin is golden-brown, about 5 minutes. Turn the thighs and cook 2 minutes more.
Meanwhile, chop the shallots and thyme while chicken cooks. It’s a good idea to get the rest of your ingredients measured and ready too.
Transfer chicken to the baking sheet with the vegetables. Roast for 8-12 minutes or until an instant-read thermometer registers 160-165°. Times will vary according to the size of the pieces.
Remove the rice from heat and let stand, covered, until ready to serve.
While the chicken roasts, make the pan sauce. Pour off all but 1 Tbs. fat from the skillet. Add the shallots and sauté 2 minutes.
Stir in the flour until combined.
Stir in the beer, chicken broth, maple syrup, and thyme. Increase the heat to high and bring to a gentle boil for 4-5 minutes, scraping up any browned bits from the skillet. Adjust heat down so it doesn’t boil over.
Remove skillet from the heat and whisk in the mustard, then the butter. Season the sauce to taste with salt and pepper
Remove chicken and vegetables from the oven.
Serve half of the chicken sauced with carrots, parsnips and rice on the side. Reserve the remaining chicken for another night’s dish.