{"id":1576,"date":"2011-02-02T20:45:22","date_gmt":"2011-02-03T04:45:22","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=1576"},"modified":"2011-02-10T21:42:40","modified_gmt":"2011-02-11T05:42:40","slug":"chicken-drumettes-simmered-in-beer-with-mustard-sauce","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/chicken-drumettes-simmered-in-beer-with-mustard-sauce","title":{"rendered":"chicken drumettes simmered in beer with mustard sauce"},"content":{"rendered":"<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1582\" title=\"chicken very close\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/chicken-very-close-350x291.jpg\" alt=\"\" width=\"350\" height=\"291\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/chicken-very-close-350x291.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/chicken-very-close.jpg 576w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><\/p>\n<p style=\"text-align: center;\">\n<p style=\"text-align: center;\">\n<p style=\"text-align: center;\">\n<p style=\"text-align: center;\">\n<p style=\"text-align: center;\"><strong><span style=\"color: #ff0000;\">chicken drumettes simmered in beer with mustard sauce <\/span><\/strong><\/p>\n<p><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">yield:<\/span><\/span><\/p>\n<p>serves 12-14<\/p>\n<p><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">what you need:<\/span><\/span><\/p>\n<p><span style=\"color: #ff0000;\"> <\/span><span style=\"text-decoration: underline;\">chicken<\/span><\/p>\n<p>18-20 chicken drumettes (or 12-14 chicken legs)<br \/>\nkosher salt (as needed)<br \/>\nfreshly ground black pepper (as needed)<br \/>\nall purpose flour\u00a0 (as needed)<\/p>\n<p>2 tablespoons unsalted butter<br \/>\n1\/4 cup shallots, minced<br \/>\n1\/4 cup apple cider vinegar<\/p>\n<p>1 can (12 ounces) pilsner beer<br \/>\n1 cup chicken stock<br \/>\n1 bouquet garni (with fresh Italian parsley and 1 fresh bay leaf)<\/p>\n<p><span style=\"text-decoration: underline;\">sauce<\/span><\/p>\n<p>2 tablespoons honey<br \/>\n1 egg yolk<br \/>\n1 tablespoon Dijon mustard<br \/>\n1\/4 teaspoon Tabasco<br \/>\n1\/4 cup heavy cream<br \/>\n1 cup reduced cooking liquid<\/p>\n<p>2 tablespoons fresh Italian parsley, minced<\/p>\n<p><!--more--><\/p>\n<p><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\"> how to:<\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #ff0000;\">Season Chicken<\/span>.\u00a0 Season chicken with salt and pepper.\u00a0 Dredge in flour and tap off excess flour.<\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #ff0000;\">Saut\u00e9 Chicken<\/span>.\u00a0 Place a cast-iron skillet or an oven-proof fry pan over medium-high heat.\u00a0 Melt butter.\u00a0 Add chicken and cook until chicken is golden brown.<\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #ff0000;\">Remove Chicken.<\/span> Remove chicken from the pan and place on a paper towel.\u00a0 Degrease pan by pouring off excess grease.<\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #ff0000;\">Sweat Shallots.<\/span> Add shallots to pan (add a little fresh butter if pan is too dry).\u00a0 Sweat shallots until translucent.<\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #ff0000;\">Deglaze With Vinegar.<\/span> Add the cider vinegar to the pan and reduce demi-sec (until the vinegar is almost gone from the pan).<\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #ff0000;\">Return Chicken To Pan<\/span>. \u00a0Add the chicken back into the pan<\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #ff0000;\">Add Liquid And Bouquet<\/span>. \u00a0 Add beer, chicken stock, and bouquet garni to the pan.<\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #ff0000;\">Simmer<\/span>. \u00a0 Cover pan with a lid. \u00a0 Reduce flame to low and simmer stove-top or place in an oven preheated to 350 degrees Fahrenheit.\u00a0 Cook\u00a0 for about 20-30 minutes\u00a0 (depending upon size of drumettes\/legs) until chicken is tender and cooked through. \u00a0 Remove from heat.<\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #ff0000;\">Make Mustard Sauce<\/span>. \u00a0 While the chicken is simmering, make the sauce.\u00a0 In a bowl, whisk together the cream, Tabasco, mustard, egg yolk, and honey.\u00a0 Set aside.<\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #ff0000;\">Reduce Cooking Liquid.<\/span> Remove chicken from the pan (cover with foil to keep warm). \u00a0Discard bouquet garni.\u00a0 With the cooking liquid in the pan, return the pan to the stove top over a high flame. Reduce the beer\/stock cooking liquid to 1 cup.<\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #ff0000;\">Combine Sauce With Liquid.<\/span> Once reduced, turn down heat and add the mustard sauce to the reduced liquid.\u00a0 Simmer for about 1-2 minutes to thicken.<\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #ff0000;\">Add Chicken<\/span>.\u00a0 Return the chicken to the pan.\u00a0 Add parsley. Toss the chicken and parsley in the sauce.<\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #ff0000;\">Serve.<\/span> Serve warm (with napkins).<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>chicken drumettes simmered in beer with mustard sauce yield: serves 12-14 what you need: chicken 18-20 chicken drumettes (or 12-14 chicken legs) kosher salt (as needed) freshly ground black pepper (as needed) all purpose flour\u00a0 (as needed) 2 tablespoons unsalted butter 1\/4 cup shallots, minced 1\/4 cup apple cider vinegar 1 can (12 ounces) pilsner [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[337,18,343],"tags":[372,374,373],"class_list":["post-1576","post","type-post","status-publish","format-standard","hentry","category-passed-appetizers","category-recipes","category-snacks-and-treats","tag-chicken-in-beer","tag-drumettes","tag-spicy-mustard-sauce"],"_links":{"self":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/1576","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/comments?post=1576"}],"version-history":[{"count":17,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/1576\/revisions"}],"predecessor-version":[{"id":1776,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/1576\/revisions\/1776"}],"wp:attachment":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/media?parent=1576"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/categories?post=1576"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/tags?post=1576"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}