Carmalized Onion over Mashed Potatoes W/ Chicken

Cooler weather brings thoughts of comfort foods filling the house with hearty aromas. Nothing fills the air like Chicken Frying and Vidalia Onions stewing.

Today I made this delicious dinner. I marinated  5 chicken breast overnight. To make  brine, combine:

2 Tbs salt

1 Tbs Cumin

1 Tbs Black Pepper

1 Tbs Red Pepper Flakes

Put in a bowl, add 3 cups boiling water whisk until combined. bring to room temp. Put chicken breasts in a zip lock bag and pour liquid  mixture over top. Put the zip lock bag in the bowl and set in refrigerator. Next day trim the fat off. Ready to cook.

Brown the chicken in a pot, I like a tall pot so I don’t have oil splatters on the counter. Remove and set aside. Add 3 large Vidalia Onions, sliced. Stir to get all the brown yumminess off the bottom of the pan.  Add 1 1/2 cups brown Beer, I used Chocolate Covered Beaver Nutz that we brewed in February of this year. The richness went well and caramilzed with the sweet onions. To this pot I added a cup of chicken stock, 2 bay leaves, 2 tsp cumin, 2 tsp red wine vinegar, salt and pepper to taste, and simmered for 45 min.

For mashed potatoes I took two large russett potatoes, brushed them clean, cut into cubes and boiled until tender. Put them in the mixer and add butter, salt & Pepper.

To complete this meal add a salad, green beans or peas, or whatever veggie you prefer. Because we bottle our beer in 22 oz bottles , there is plenty for the cook to raise a pint! Cheers! and happy family dining.



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