Finally a recipe with Chris’ home brewed peach saison! A delicious peach ale sticky chicken with garlic, grated fresh peach and soy sauce. So good! If only had it not taken me a whole week to publish this post, lol.
All is well though, even if I did fall behind on just about everything I do in a typical week. Had to drink a few beers to get through the daily fuss.
It is still peach season, summer has not yet departed (despite the hints dropped by Labor Day) and there is a video for this recipe. So you can see just how easy it is to prepare this dish. The home brewed peach saison made cooking with craft beer even more fun just because we are obsessed with this particular beer. Chris has perfected the recipe over the past four years.
You can also seek out locally brewed peach ales (duh, but I had to write it) with low or no IBUs, be they saisons or a different style fermented with peaches.
Peach ales are more common than you might think, especially in late summer and early fall (being seasonal brews for the most part). They are not only delightful to sip on, but as you must have guessed by now – they act as a highly esteemed ingredient to elevate your cooking.
For example, there is an amazing wine barrel aged Sour Peach Ale created by Hermitage Brewing in San Jose, CA. It will impart pleasant tart notes to your peach ale sticky chicken and create a sweet & sour flavor profile. In light of the overall ingredient roster for the dish recipe I consider this a bonus. Plus, I just love it when a tart flavor comes entirely from a sour ale.
Even though the peach ale infuses the sauce with plenty of flavor, don’t even think to omit the grated peach (flesh only). You know what they say about sins of omission:)
The naturally occurring pectin in the peach flesh plays a part in thickening the sauce, just like the slurry and honey do and helps create the stickiness.
Watch me prepare the dish in less than a minute.
- 7-8 boneless, trimmed chicken thighs
- 1 tbps olive oil
- salt and pepper to taste
- 1 12 oz peach ale (peach saison recommended)
- 2 cloves of garlic, minced
- 1 tbsp soy sauce
- 1 peach, peeled, flesh grated
- 2 tbsp honey
- 1 tbsp corn starch + 2 tbsp cold water (mixed, for a slurry)
- 2 green onions, finely chopped for garnish and/or a tarragon sprig
- Cut the chicken thighs in bite sized pieces, coat with the olive oil and season with salt and pepper.
- Spread over a parchment paper lined baking sheet and roast at 400°F for 15 min. Remove from oven and set aside.
- In the meantime add the peach ale, minced garlic and soy sauce to a large pan over medium high heat.
- Bring to boil and simmer until reduced by about half.
- Turn the heat down to medium low.
- Add the grated peach and the honey and simmer for another 5 minutes.
- Thicken with the slurry.
- Add the chicken pieces, stir to coat them with sauce and simmer for just a few more minutes.
- Plate and garnish with green onions and/or tarragon. Serve with rice or rice noodles.