Honey Beer Chicken - orange

Method

• Combine the orange zest, juice, dry mustard, 3/4 cup of beer, garlic, 1 tablespoon of vegetable oil, salt and pepper in a bowl, whisk.
• Put the chicken into a large non-reactive bowl or a zip top bag.
• Pour the marinade over the chicken and marinate in the refrigerator for at least 30 minutes.
• Place the remaining vegetable oil (1 tablespoon) a large skillet over medium heat.
• Remove the chicken from the marinade and season with salt and pepper on both sides, to taste.
• Saute the chicken in the pan until brown on both sides and almost cooked through, about 5-8 minutes on each side.
• Remove the chicken from the pan and set aside, keep warm.
• Add the shallots to the pan.
• Stir the shallots and scrape up most of the browned bits on the bottom of the pan.
• Cook until shallots are caramelized, about 5 minutes.
• Meanwhile, combine the remaining 3/4 cup of beer, soy sauce, mustard, and honey in a small bowl, whisk to combine.
• Once the shallots have caramelized add the mustard mixture to the pan, stir to combine scraping up any remaining browned bits.
• Add the chicken back to the pan and simmer until the chicken is cooked through and the sauce has thickened.
• The chicken should have been mostly cooked already but depending on the thickness may need a few minutes longer.
• Just make sure the juices run clear before removing from heat.
• Serve garnished with parsley.
• Adapted from Cooking Light.