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
Ingredients
- 2 chicken leg large
- 1/2 cup beer (I recommend a porter like London Porter)
- 1 bunch cremini mushrooms quartered
- bunch green onion 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.
