David's Recipe for Chicken Breasts in Beer

Based on a Medieval or Renaissance recipe for venison from western France.

Main Dish, American

  • 3 lb skinless and boneless chicken breasts
  • 4 large onions, sliced thin
  • 1/4 cup olive oil
  • 10 black peppercorns
  • 10 cloves
  • 10 dried allspice berries
  • A 4-inch sprig of rosemary
  • 1/4 coffee spoon dried thyme
  • 1-1/2 quarts non-alcoholic dark beer
  • 2 coffee spoons honey
  • Pinch of salt
  1. Open the beer so that some of the gas evaporates from it while you continue to work.
  2. Remove the cartilage, tendons, and anything else which bothers you from the chicken breasts and cut lengthwise so that you have 2 symmetrical chicken breast halves from each chicken.
  3. Coarsely grind together the pepper, cloves, and allspice. Break the rosemary into individual leaves.
  4. Mix half of the spices and a little of the oil into the chicken breasts. Let them marinate in this mixture for at least an hour, turning occasionally.
  5. Mix the remaining spices and 1/4 cup of the beer into the sliced onions. Let them marinate in this mixture for at least an hour, turning occasionally.
  6. Use half of the remaining oil to brown the chicken breasts lightly on both sides over a high flame. Set aside.
  7. Use the remaining oil to saute the onions until they start to turn golden.
  8. Add the chicken breasts back into the onions. Mix in the beer and the honey.
  9. Bring to a boil, lower the flame, and simmer for 15 minutes.
  10. Can be served with rice.




 
  
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