Main course / gourmet poultry
A refined Italian-inspired chicken dish where golden-seared chicken is gently glazed with blonde beer, shallots, thyme, and a silky reduced jus. Elegant, aromatic, and perfect for a gourmet dinner.
Recipe video
Pat the chicken completely dry. Season both sides with salt and pepper, then let it rest 10 minutes so the seasoning penetrates evenly.
Heat a heavy sauté pan over medium-high heat. Add olive oil and half the butter. Place the chicken skin-side down and sear until deeply golden and crisp, about 5-6 minutes. Turn and color the second side for 2 minutes. Remove and keep warm.
Lower the heat. Add shallots and garlic to the same pan. Cook slowly until translucent and fragrant, scraping up the flavorful browned bits from the base.
Pour in the blonde beer and let it bubble briskly for 2-3 minutes to cook off the harsh alcohol notes.
Add chicken stock, Dijon mustard, thyme, and bay leaf. Whisk gently until smooth.
Return the chicken to the pan. Cover loosely and simmer very gently for 18-22 minutes, until tender and fully cooked.
Meanwhile, sauté the mushrooms in the remaining butter until glossy and lightly caramelized. Warm the baby carrots separately until glazed and tender.
Remove the chicken again. Reduce the sauce over medium heat until lightly thickened and shiny. Stir in the cream. For a tighter restaurant-style finish, add the cornstarch dissolved in a spoonful of cold water and simmer 30 seconds.
Taste and adjust seasoning. Add a whisper of lemon zest for brightness.
Plate with precision: spoon a bed of sauce first, place the chicken slightly off-center, arrange mushrooms and baby carrots in a composed style, then finish with microgreens and a few thyme leaves.
