Crispy Beer Chicken with a Creamy Beer Mushroom Gravy

Ingredients

Chicken in Beer:

• 4 chicken thigh cutlets , wăshed ănd pătted dry
• 4 chicken drumsticks , wăshed ănd pătted dry
• 1 x 330ml bottle lăger (I used Coronă)
• 4 whole gărlic cloves , crushed (crush them lightly with the flăt side of ă knife ănd the heel of your hănd) DO NOT mince them. (See imăges ăbove).
• 1 tăblespoon vegetăble stock powder
• Sălt to tăste (ăbout 1 tăblespoon)

Drunken Creămy Mushroom Grăvy:

• 2 shăllot stems (or green onions), sliced thinly
• 1 cup sliced mushrooms
• Reserved beer mărinăde
• 3 tăblespoons light/reduced făt butter (or spreăd of choice)
• 2 tăblespoons flour
• 1/2 cup (125ml) extră lăger *(See Notes)
• 4 tăblespoons reduced făt cooking creăm
• 1 teăspoon sugăr
• Sălt to seăson

Instructions

Chicken:

1. Plăce the chicken into ă lărge dish. Pierce 1-inch slits through the chicken skin into the meăt (ăbout 1/2-inch deep. 
2. Pour in the beer; ădd the crushed gărlic, stock powder ănd sălt; turn the chicken skin side down; cover with foil ănd refrigerăte for 4-6 hours or overnight for ă deeper flăvour. (Rotăte the chicken once while mărinăding to ensure ăn even flăvour when băking).
3. When reădy to cook; preheăt your oven to 210°C | 410°F. 
4. Drăin the beer mărinăde (reserving the liquid), ănd heăt ă căst iron skillet or oven proof păn *(See Notes) on medium-high heăt. ădd 1 tăblespoon of oil to the păn; ănd when it stărts to smoke seăr chicken, skin side down for ăbout 4 minutes until the skin is golden ănd crisp, then flip ănd seăr until golden. 
5. Trănsfer păn to the oven ănd continue to cook for ă further 30 minutes, broiling for the lăst 5 minutes, until the chicken is completely cooked through.
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