Bottoms Up

Today is Tuesday and that means once again it’s time for another delicious recipe courtesy of Sean Z. Paxton, better know as The Homebrew Chef. Sean’s experiencing the withdrawal of being without a computer for the last few weeks, so this month we’re featuring a dish from his website.

Wit Braised Chicken

Served with White Asparagus and a over Celery Root Purée

By Sean Z. Paxton

The recipe for Wit Braised Chicken serves 4

You’ll need the following Ingredients:

2 TBSP Olive Oil
3 Slices Pancetta, thick cut or bacon (optional)
1 Whole Chicken, cleaned and cut into 6th (Leg/thigh, breast, wing) with Sea Salt and Pepper
2 TBSP All Purpose Flour
1 TSP Coriander, whole
1 TSP Orange Zest, dried
1 Each Leeks, cleaned and sliced
2 Each Shallots, peeled and diced, about 1 cup
3 TBSP Thyme Leaves, fresh
1 Bottle Wit Style Beer, 750ml (Sean recommends Blanche de Chambley from Unibroue, Blanche de Brugge, Hoegaarden or Celis White. If you can’t find one of those, any wit beer with coriander and orange peel will work.)
1 Cup Chicken Stock, preferably homemade
1 Cup Heavy Cream, organic

2 Pounds White Asparagus, bottom ends removed
1 Recipe Potato Celery Root Purée
Chervil or Italian Leaf Parsley (garnish)
Dried Orange Slices (Garnish)

Follow his step-by-step directions, with photos, on the Homebrew Chef website. Recommended beers to pair with the dish are a Belgian or Belgian-style Dubbel or Tripel, such as one made by Westmalle.