Raspberry Ale Chicken
Lucy Saunders
prep
time : Advance prep required
recipe type:
entrees
ingredients:
20 oz. raspberry ale (I used New Glarus Raspberry)
1 Vidalia onion, peeled and minced
Juice of one lime and grated zest of one lime
2 chicken breasts, split into four pieces
Salt and black pepper to taste
3 tablespoons olive oil
2 cloves garlic minced
2 teaspoons fresh rosemary, stemmed and minced
2 tablespoons minced parsley
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Mix 12 oz. raspberry beer, onion, lime juice and lime zest in a glass Pyrex baking dish deep enough to cover chicken. Add the chicken breasts, salt and pepper. Marinate for 2-3 hours. Remove chicken from marinade and discard marinade. Place 2 tablespoons of olive oil in a large nonstick skillet, and brown chicken, skin side down. Cook, uncovered,
for 5 to 6 minutes, turning chicken once. Add garlic and rosemary. Stir in remaining raspberry ale, cover and braise on low heat for 15 minutes. Turn chicken and simmer uncovered, so pan juices reduce. When pan juices reach the thickness of a syrup, chicken should be cooked through to 160F. Serve with steamed rice and a sprinkling of parsley.
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