Beer and Sriracha Braised Chicken and Mushrooms

 

 

Last night I was craving sriracha hard. Now used to be when that happened I’d just microwave a couple hot dogs and eat them with sriracha and ketchup, but on slow carb ketchup and hot dog buns are out, so I had to go a googlin’, or more precisecly a pinterestin’. I happened across this recipe. Next time I do this it’ll either be as a wing sauce, or just the mushrooms on their own as a side. Also the mushrooms soaked up this sauce like some … sort of soaking … thing. I keep forgetting how unenthused I am with chicken legs. I used London Porter for the beer, I was tempted to use the beer I brewed, but this can of London Porter has been taking up space in my fridge for too long. Turns out I made the right choice, the porter really shines in this sauce.

Beer and Sriracha Braised Chicken and Mushrooms

Last night I was craving sriracha hard. Now used to be when that happened I’d just microwave a couple hot dogs and eat them with sriracha and ketchup, but on slow carb ketchup and hot dog buns are out, so I had to go a googlin’, or more precisecly a pinterestin’. I happened across this recipe. Next time I do this it’ll either be as a wing sauce, or just the mushrooms on their own as a side. Also the mushrooms soaked up this sauce like some … sort of soaking … thing. I keep forgetting how unenthused I am with chicken legs. I used London Porter for the beer, I was tempted to use the beer I brewed, but this can of London Porter has been taking up space in my fridge for too long. Turns out I made the right choice, the porter really shines in this sauce.
Cook Time40 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 2 serving

Ingredients

  • 2 chicken legs large
  • 1/2 cup beer (I recommend a porter like London Porter)
  • 1 bunch cremini mushrooms quartered
  • bunch scallions chopped , separate the whites from the green
  • 1/2 cup beef broth
  • 1 tbsp soy sauce
  • 1 tbsp sherry dry
  • 3 tsps sriracha (I did heaping and it wasnu2019t spicy at all) 3
  • 1/2 tsp hoisin sauce
  • 2 tsps sesame oil
  • pinch salt of

Instructions

  • In a large pan sear the chicken on both sides- about 5 minutes
  • mix together broth,beer,soy sauce, sherry, sriracha, hoisin, oil and salt
  • Add the mushrooms and scallion whites to the pan and pour in the sauce. Bring the sauce to a good boil
  • reduce heat to medium high and simmer the sauce for another 20 u2013 30 minutes until significantly reduced and thicker.
  • Stir in the scallion greens, then serve.