Spiced Chicken
Spicy chicken simmered in beer and gin in a tangy sauce with mushrooms and shallots and served over a bed of rice.

Recipe by Paul Mayville

This is a spicy dish with a lot of flavor. It's also pretty easy. You can create interesting variations by using different ingredients in the spice rub. Here's a spiced curry rub you can try: 3 tablespoons curry powder, 2 tablespoons salt, 1 tablespoon black pepper.

Ingredients

• 1 (4 pound) chicken, cut into 8 pieces
• Spice Rub (recipe follows)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 12 ounces beer
• 2 ounces gin
• 1/2 pound mushrooms, quartered
• 5 medium shallots, sliced
• 1 tablespoon minced garlic
• Bouquet garni (recipe follows)
• 2 tablespoons flour
• 1/2 cup sour cream
• 1/4 cup chopped parsley
• 6 cups cooked rice

Directions

Season both sides of chicken with spice rub. In a large saute pan or skillet, heat oil and melt butter over medium-high heat. Add chicken and brown both sides.

Add beer, gin, mushrooms, shallots, garlic, and bouquet garni, and bring to boil. Sprinkle four on chicken and turn, four side down. Reduce heat to low, cover, and simmer for 45 minutes. Turn chicken once and stir broth occasionaly during simmer.

To serve, spread rice over large platter and arrange chicken in one layer on top of rice. Remove bouquet garni from pan and discard. Stir in sour cream, chopped parsley, and simmer for 1 minute, stirring constantly to blend sour cream completely. Pour sauce, including mushrooms and shallots, over chicken and rice.

Spice Rub

• 2 tablespoons paprika
• 2 tablespoons salt
• 1 tablespoon black pepper
• 1 teaspoon cayenne pepper

Mix all ingredients in a small bowl or ramekin

Bouquet garni

• 2 sprigs parsley
• 1 sprig thyme
• 1 bay leaf

Tie with butchers twine or clean string

Serves 4