So, where to start with all this Rejewventor?  Why braise some chicken, of course. It’s been cold and rainy here in San Francisco, so a comforting braise like this was perfect for a wet evening hiding indoors with friends.  This was actually Elianna’s creation, and she did a bang up job.  She started by searing off the chicken thighs and drumsticks, in bacon fat. 

 

 

 

Once the chicken had taken on some nice color, it was pulled from the pot and a classic blend of mirepoix and tomato paste was added, along with a bay leaf and the bacon that was crisped up earlier.  Then the pitcher of Rejuvenator (which had been quietly reducing in another pot with parsley and thyme) was added in along with some chicken stock, and the whole thing was left alone to simmer on the stove until delicious. 

 

  

 

Once done, the chicken was again pulled from the pot, the sauce strained, and added back onto the almost falling apart chicken.  We served it along side a simple salad – trying to be healthy in the New Year and all.

 

 

 

The final product was delicious, although I’m not sure that I could tell that any beer, much less this beer, was used.  Cooking it so long has the effect of breaking down the hop bitterness, but the final result pulls much more flavor from the bone in chicken and tomato paste that the base beer. But that’s OK – we cleaned out plates anyway.  Plus, I’ve got a few more ideas about how to get some more culinary potential out of this brew. Your suggestions are still urgently needed. 

Tags: chicken, Rejewventor

This entry was posted on Tuesday, January 6th, 2009 at 5:52 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.