Cooking With Beer – Campfire Chicken IPA
Festive foods take on new meaning when made with serious beer. And who doesn’t enjoy artisan campfire chicken, especially when made with a hoppy IPA that adds a little bite.
This dependable dish, which comes our way from the Beer Institute, a national trade organization that advocates for big and small brewers, was created for them by Chef Laurent Aubel.
And although the recipe calls for any IPA (as long as it’s, hoppy and bitter), we went with Upslope Double West Coast Style IPA, a 9% ABV India Pale Ale with ripe citrus aromatics, a firm bitterness and dry finish.
The beer’s aggressive notes added a needed bitterness to this wonderful recipe and we gotta admit, this is campfire food at its finest.
Plus by using a Dutch oven, you’ll be taking your campfire cooking to a whole different level.
So let’s do this!
(Courtesy Beer Institute)
Campfire Chicken IPA
Ingredients
- 1 Tbsp. extra-virgin olive oil divided
- 5 skin-on, bone-in chicken legs or thighs
- 12 ounces thick-cut bacon, cut crosswise into 1/4″ slices
- 2 large carrots, peeled, chopped ¼ inch cubes
- 3 celery stalks, peeled, chopped ¼ inch cubes
- 1 onion, chopped ¼ inch cubes
- 16 ounces IPA (hoppy and bitter)
- 1/4 cups all-purpose flour
- 16 ounces chicken broth
- 1 small bunch thyme
- 1 small bunch rosemary
- 1 lb. cremini mushroom cleaned, cut into quarter
Preparation
In a Dutch oven over medium heat, cook bacon, stirring occasionally. Cook until nice and crispy.
Remove bacon and place on a paper towel lined plate. Drain remaining bacon grease from Dutch oven.
Add olive oil in a Dutch oven over medium-high heat. Season the chicken with salt and pepper. Sear chicken for 5-6 minutes per side.
Add bacon, carrots, celery, onions, mushrooms and fresh herbs. Cook until golden.
Add the West Coast Style IPA and bring to slow boil until juice is reduced by half.
Using some of the chicken broth dissolve flour, creating a slurry, add slowly.
Add remaining chicken broth and bring it to a slow boil. Transfer Dutch oven and braise until chicken is tender, about 1¼ hours depending on how hot the campfire is burning.
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Want more Cooking with Beer recipes?
We’ve got them…
DALE’S PALE ALE STUFFED PIZZA BREAD
SIERRA NEVADA HAZY IPA BEEF SLIDERS
SIERRA NEVADA CAMPFIRE CHICKEN TACOS
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(Image credits: Beer Institute & Upslope Brewing)
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