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
- Open the beer so that some of the gas evaporates from it while you continue to work.
- 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.
- Coarsely grind together the pepper, cloves, and allspice. Break the rosemary into individual leaves.
- 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.
- 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.
- Use half of the remaining oil to brown the chicken breasts lightly on both sides over a high flame. Set aside.
- Use the remaining oil to saute the onions until they start to turn golden.
- Add the chicken breasts back into the onions. Mix in the beer and the honey.
- Bring to a boil, lower the flame, and simmer for 15 minutes.
- Can be served with rice.