Dammit. I can’t keep dreaming of this stuff at night so herewith, from the files of “make it already and get it out of your damned system” is this recipe with southern flair, a bit of spice, and a whole lot of gravy for sopping with biscuits or, as I’m enjoying it right now literally as I write this, served over Down-Home Spoon Bread.
Make both, put healthy portions in takeout containers, freeze it, bring it to work, and nuke up something for lunch you won’t find at a Midtown street cart or 7-11. I love a jealous coworker….
12 oz. (1-1/2 Cups) Stout beer
1/2 Cup Water
1-1/2 to 2 lbs. Boneless, skinless chicken thighs
1/2 Cup Worcestershire Sauce
1/2 Cup Ketchup
1/2 Cup Lemon juice
1/2 Cup Cider vinegar or white wine vinegar
1/2 tsp. Salt
1/4 tsp. Crushed red pepper flakes
1 tsp. Dried parsley
3 Cloves garlic, minced (or 3 tsps. jarred)
1 Stick Butter
1 Tbsp. Corn starch
2 Tbsp. Water
Place chicken, beer and water in a medium sauce pan, and bring to a boil over high heat. Reduce heat to medium and simmer, uncovered, for 20 minutes.
In a mixing bowl, blend together all remaining ingredients except for the butter, starch and water. Set aside.
Remove poached chicken to a separate bowl, and allow to cool for 3 minutes. Using two forks and working quickly, shred the chicken meat and return to the bowl. When all the chicken is shredded, add the poaching liquid and toss to coat. Set aside.
In the same saucepan over medium high heat, melt butter and boil, stirring constantly until it becomes foamy and begins to turn a caramel color, about 2 minutes.
Immediately remove from heat and stir in the reserved condiment mixture. Return to high heat and boil, stirring constantly, for one minute. Pour liquid off shredded chicken into a mixing bowl, and add chicken to the boiling sauce, along with 1/2 Cup of the poaching liquid. When the chicken and sauce return to boiling, reduce heat to medium and simmer, uncovered, for 15 minutes.
Mix cornstarch in water, and stir quickly into simmering chicken. Allow to boil for one minute more, then remove from heat, and serve.
IF you’re making biscuits as an accompaniment, and IF you’re a fan of Red-Eye Gravy (which is traditionally made by deglazing a skillet after frying up ham, with a cup of coffee and some salt and pepper), the remaining 1/2 cup or so of poaching liquid has the same deep, satisfying richness in its thin simplicity. G’head. You know you’re thinking about it now…
