Dark beer marinated chicken thighs with onion jam.
Ingredients
* 1 tbsp English Mustard
* 1 tbsp treacle
* 1 tbsp dark brown sugar
* 1/2 Lemons, juice only
* 1 tsp Black peppercorns, crushed
* 1 tsp Salt
* 200ml brown ale or stout
* 4 cloves Garlic, peeled and chopped
* 1 sprig Thyme, leaves plucked
* 1 small bunch Basil, chopped
* 4 Chicken thighs
* 100ml Olive oil
* mixed leaves, to serve
For the onion dressing and onion jam
* 3 Onions, peeled and thinly sliced
* 2 tbsp caster sugar
* 1 tsp Salt
* 2 tbsp Olive oil, plus more for dressing
* 100 ml water
* salt and freshly ground black pepper
* 1 Lemon, juice only
Method
1. Whisk the mustard, treacle, sugar, lemon juice, pepper and salt together in a bowl. Stir in the ale, garlic and herbs.
2. Slash the chicken thighs through to the bone in several places with a sharp knife. Place the thighs into the ale marinade and put in the fridge for a minimum of 2 hours or overnight. Turn in the liquid from time to time.
3. While the chicken is marinating, make the onion dressing and onion jam; mix the onions with the caster sugar and salt, and leave to stand for about 4 hours.
4. Carefully strain off the onion juice and reserve.
5. Put the onions in a pan with the 2 tbsp of olive oil and 100ml of water. Cook gently to make a soft and pulpy jam. Season with salt and pepper. Set aside.
6. For the dressing, mix the onion juice with enough olive oil to make a dressing. Add salt, pepper and lemon juice to taste.
7. Heat a griddle pan or barbecue and preheat the oven to 180C/gas 4. Drain and dry the chicken pieces, brush with a little olive oil and cook on all sides until golden and branded. Place in the oven for about 10 minutes until cooked right through.
8. To serve, place a spoonful of the onion jam on each plate, top with two chicken thighs. Dress the mix of leaves and serve along side the thighs.
Al.
Originally Posted by Alan
Only the Brits.....
