This Beer Braised Chicken In Mustard Sauce recipe is fast and easy to make, and can be scaled up for a crowd, or scaled back for two. You can sub wine or broth for the beer if you want.
|Ground black pepper||To Taste|
|Vegetable oil||1 Tablespoon (15 mL)|
|All purpose flour||2 Tablespoon (30 mL)|
|Beer||2 Cup (32 tbs) (500 mL, low hop)|
|Dry mustard||2 Teaspoon (10 mL)|
|Dijon mustard||1 Tablespoon (15 mL)|
|Honey||1 Tablespoon (15 mL, from our garlic fermented in honey episode)|
1. Season the meat with the salt and pepper on both sides.
2. Heat the oil over medium-high heat in a large fry pan with the lid.
3. Brown the chicken for a couple minutes on each side.
4. Mix in the onion and continue cooking until onion has softened.
5. Sprinkle in the flour, turning the chicken so that all the pieces are coated.
6. Cook until the flour is lightly browned.
7. Add the beer and stir to dissolve the flour.
8. Cover, lower the heat and simmer gently until chicken is cooked through.
9. Once cooked, remove the chicken to a plate and keep warm.
10. Cook the sauce to reduce it by half.
11. Mix the dry mustard, Dijon mustard, and honey until smooth.
12. Stir the mustard mixture into the sauce and return the chicken to the pan.
13. Warm over low heat for 10 to 15 minutes.
14. Serve and enjoy!
You can substitute white wine, or chicken stock for the beer.