Ahhh...the end of the NFL season is in sight. With the Superbowl quickly approaching this weekend, it got me thinking about cooking for a crowd. Many of us fair-weather NFL fans, or non-existant NFL fans for that matter, like to participate in the festivities that come along with Superbowl Sunday.
I'm talking about the parties here folks! You have all probably heard plans of someone who is having a gathering to watch the big game - weather it's the actual game, the halftime show, the socializing, the crazy expensive advertisements, or the food that brings you together, there is no denying that Superbowl Sunday has become a significant part of what it means to be an American today.
Ok, that might be a stretch of a statement. Nevertheless, Superbowl Sunday is kind of a big deal, even more so if you are at all interested in sports, and still mourning the end of the college football season. I may or may not have several family members and close friends who would fit into this category...
Step One: Gather the ingredients. You will need 2 jars of hoisin if using the jar pictured above. Hoisin is sometimes available in larger jars in which case you would only require one. Also keep in mind that you will need almost 4 bottles of porter. Better just to buy the complete 6 pack than individual bottles.
NOTE: If you can't find porter beer, you can try any other type of darker beer with lots of flavor. Leinenkugels makes an excellent vanilla porter that works great for this recipe, but any porter will work.
Step Two: Sprinkle chicken with salt, and lightly brown in a Dutch oven or pot with some warm olive oil. After browned, add beer and broth and simmer for 20 minutes, or until cooked through.
Step Three: Mix together all of the Hoisin Beer BBQ Sauce ingredients in a large saucepan or skillet while the chicken is cooking. Simmer BBQ sauce until thickened and reduced.
Step Four: After the chicken is finished cooking, remove from the Dutch oven or pot, and allow to cool. Shred cooled chicken, and add to the hoisin beer BBQ sauce saucepan or skillet.
Step Five: Toss the shredded chicken to coat with hoisin beer BBQ sauce. If you let the chicken cool completely before shredding, you will need to allow time to reheat after adding it to the BBQ sauce.
For a quick and easy recipe for a crowd that is sure to impress, this recipe for Porter Braised Chicken with Hoisin Beer Sauce may be just the trick. Not only is it super simple to make, it doesn't require a bunch of unfamiliar ingredients, and it's done in just about an hour. You could even mix it up the day before and reheat in a crockpot for gameday! I highly recommend accompanying it with a hearty helping of Curried Celery Root and Apple Salad with Golden Raisins (check back for this recipe Friday).
|Recipe adapted from The Beeroness|
PORTER BRAISED CHICKEN WITH HOISIN BEER BBQ SAUCE | Yield: 10-12 servings | Total Time: 1 hour
Porter Braised Chicken:
4 Tbsp olive oil
4 pounds boneless skinless chicken breasts
1 tsp salt
3 C porter beer (2 bottles)
1 C chicken broth
2 pkgs whole wheat buns
Hoisin Beer BBQ Sauce:
4 Tbsp extra-virgin olive oil
6 cloves garlic, minced
2 C hoisin sauce
2 tsp chili powder
3/8 C (1/4 C + 1/8 C) low-sodium soy sauce
2 C porter beer (1.5 bottles)
Heat 4 Tbsp olive oil in a large pot or Dutch oven. Rinse and pat dry chicken with paper towels. Sprinkle with salt on all sides. Place in the pot and cook each side until lightly browned.* Cover with 3 C porter beer and 1 C chicken broth. Cover and cook for 20 minutes, or until chicken is completely cooked.
*NOTE: Cooking time per side will vary depending on the size of your chicken and pot - mine took approximately 6 minutes per side. The chicken just needs to be lightly browned, it will continue cooking once submerged in beer and broth.
While chicken is cooking, in a separate large saucepan or skillet* over medium-high heat, warm 4 Tbsp olive oil. Add garlic and saute for 30 seconds. Add 2 C porter beer, hoisin sauce, chili powder and soy sauce. Cook for 20-25 minutes, or until thickened and reduced. Remove from heat.
*NOTE: To eliminate more dishes than needed, choose a saucepan or skillet large enough to transfer the chicken to for serving purposes.
When chicken is cooked, remove from the pot, and allow to cool. Using two forks, shred chicken, and add to hoisin BBQ saucepan. Toss well to coat.
Serve immediately, or transfer and keep warm in a slowcooker until ready to serve.
This recipe could easily be cut in half if you aren't planning to feed a crowd. It also freezes well if you decide to keep some for another day.
What treats will you be making for Superbowl Sunday?