Chicken in witbier

A few weeks ago, I found a recipe for chicken in beer at the Saveur website. Since this was one thing I like in another thing I like, I decided to try it and it turned out great. The second time I prepared it, I made some modifications and I present that recipe below. Specifically, I decided to withhold the bacon until the end (so it stayed crispy), and to sauté the onions in the leftover bacon fat. I also added garlic and subtracted the juniper berries from the original recipe (because of the added coriander and orange peel in the witbier).

The recipe is very easy to make. It takes a bit of chopping, but once that’s done, just let the dish simmer until you’re ready to eat. The second time I made this, I made a double batch of the sauce overnight in my large slow cooker. The longer cooking time lead to a darker sauce and the vegetables broke down more, but it was still tasty. Also, because the steam couldn’t escape the crock pot, the sauce was thinner. However, whether cooking for a longer or shorter period of time, in a pot versus a slow cooker, the recipe is going to turn out tasting great.  [Read more…]