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Maple Mustard Blue Moon Chicken

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6
Total:
0 Ratings 

Ingredients (14)

  • 1/2 cup flour
  • 1/4 cup seasoned salt
  • 1 teaspoon garlic pepper blend
  • 12 boneless skinless chicken thighs, trimmed of fat

FLURRY

  • 2 cups Blue Moon Winter Abbey Ale, or any flavor
  • 1 cup chicken broth
  • 1/4 cup maple syrup
  • 2 tablespoons dijon mustard
  • 1 tablespoon flour
  • 1 teaspoon dried thyme
  • 3 tablespoons good olive oil
  • 4 large green onions, sliced thin
  • 3 tablespoons butter
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Maple Mustard Blue Moon Chicken

My favorite Blue Moon Ale comes together into a one-pot dish that is so easy to get on the table in less than 1 hour. The sauce ingredients are whisked together into a flurry and then added after the chicken is browned. The 30 minute simmer transforms the Blue Moon sauce to a smooth and wonderful creation. The alcohol of the beer disappears revealing the distinctive Blue Moon ale flavor to compliment this sauce.

Instructions

  1. 11. On a flat plate, combine the flour, garlic pepper and seasoned salt. Dip the pieces of chicken into the mixture to coat both top and bottom. Set aside on a plate.
    2. MAKE THE FLURRY SAUCE: In a medium mixing bowl, whisk together all the flurry ingredients. Set aside.
    3. MAKE THE CHICKEN & SAUCE: In a large 12"-13" high sided skillet with a lid, on medium-high heat, add the 3 tablespoons of olive oil and heat to a shimmer. Add the prepared chicken and brown on both sides. You can do this in 2 batches. Remove the chicken to a plate; it will continue cooking in the sauce. Pour off most of the oil from the pan.
    4. On medium-high heat, add the green onions to the pan saute for 1 minute. Add the flurry sauce and butter; whisk and simmer for 1 minute. Add back the chicken and simmer, slightly covered for 15 minutes. Turn the chicken and simmer for another 15 minutes. The sauce should be reduced and slightly thickened with no alcohol taste. The chicken should be moist and cooked through. Serve Immediately with mashed potatoes and a green vegetable of your choice. Sop up the sauce with a hot crusty bread.
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