I remember the first time I made this recipe (without beer of course). It was Mother’s Day 2008. I was a 22 year old, unemployed, college student who was a few weeks away from leaving for a trip of a lifetime, and I had just started dating Huck. My favorite thing to do was cook, and I hated beer! A few things have changed since then.
That Mother’s Day, I volunteered to make lunch for my Mom and Nanny Mathis. I’d spent the night at Huck’s house and planned to get up early to head to my parent’s to cook. As I was getting ready to leave, Huck told me his mom was coming over and asked if I’d like to meet her. Let me think… I’m a girl you met at a bar, it is 8AM, and I’m at your house wearing the same outfit I came over in the day before… Hell no!! I quickly grabbed my stuff, hoping to make it out the door before she arrived. It was not the way I wanted to meet someone’s mother for the first time!
Unfortunately, as I started walking out the front door, she pulled into the driveway. There was no getting around it, I was meeting his mom. I introduced myself, and we briefly chatted, before I used the excuse, “Sorry to run, but I have to go cook lunch for my Grandmother”. I remember thinking how awkward our first meeting was on my drive home. Huck didn’t see anything wrong with it. I guess I should have been excited he wanted me to meet her instead of rushing me out the door?!
I haven’t thought about that day in years! It wasn’t until I started thinking about this recipe and blog post that it even came to mind.
My family loved this dish by the way. I actually had to write down the recipe for my papa, so he could make it at home.
This is a little different than the dish I made the day I met my future mother-in-law, but it still has the same basic ingredients. I just spiced it up with a fantastic beer I found at the beer store. I was standing in front of a large beer display looking for inspiration for recipes, and something new to try. Huck requested a Russian Imperial Stout, and I was looking for anything that sounded good.
That’s when I found Saison de BUFF, a collaboration beer from Dogfish Head, Stone Brewing Co., and Victory Brewing Company. This Saison is brewed with parsley, sage, rosemary, and thyme; the perfect combination of flavors for my lemon garlic chicken.
If you’d like more information about Saison, check out my post with information about the style.
Other Beers to Try:
This recipe is easy to prepare and great for a crowd. Serve with rice or orzo for a complete meal.
- 3/4 Cup Beer {See above for recommendations}
- 2 Tablespoons Olive Oil
- 1/2 teaspoon Dry Thyme
- Juice from 1 Lemon
- 4 Large Cloves Garlic- Chopped
- Salt and Pepper to Taste
- 1.5 pounds Boneless and Skinless Chicken Thighs
- 8 oz. Mushrooms
- 1 Lemon Sliced
- In a large Ziploc bag or bowl, whisk together the Beer, Oil, Thyme, Lemon Juice, Garlic, Salt, and Pepper. Add the chicken and marinate for 30 minutes to 1 hour in the refrigerator.
- Preheat oven to 350 degrees.
- Preheat a large skillet over medium high heat. Removed the chicken from the marinated, removing as much marinated as possible. Lightly coat the preheated pan with cooking spray and add the chicken to sear on each side, about 1-2 minutes. Place the seared chicken in a baking dish {If you have a ovenproof pan, see note below}. Add the marinated to the pan and cook 3-5 minutes, over medium heat, to slightly reduce and scrap up any pan drippings in the pan.
- Pour over the chicken and add mushrooms and top with sliced lemon. Place chicken in the preheated over for 20-30 minutes or until chicken is cooked through.
- Serve with a side of fresh green beans and orzo or rice for a complete meal.
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