Add something a little different to your dishes with Sunny Anderson’s two delicious recipes using beer. Make beer-pickled peppers and onions, and beer-battered peach fritters.
Recipe: Beer-braised chicken and gravy with quick beer-pickled peppers and onions (on this page) Recipe: Beer-battered peach fritters (on this page)Preheat a 7 1/4-quart Dutch oven on medium-high heat, then melt butter and add oil. Season chicken generously with salt and pepper and sear until golden on both sides, about 8 minutes. Remove from pot and set aside.
Add carrots, onion, celery, and apple, the whole habanero, garlic, bay leaves, and thyme. Season with salt and pepper and saute until they start to soften, about 8 to 10 minutes.
Add 1 cup of beer and let reduce by half, scraping up any brown bits remaining on the bottom of the pot. Nestle chicken into pot, add gravy sauce and enough beer to almost cover the chicken, about 1 1/2 cups. Cover and simmer for 1 hour 45 minutes or until chicken falls off the bone. In the last half hour, remove the lid and let liquid reduce.
To make the gravy, in a medium saucepan melt butter with oil over medium high-heat. Add giblets and brown on all sides, about 6 minutes. Add onion and continue cooking another 5 minutes, until onions start to soften. Add flour and stir, cooking another 3 to 5 minutes. Whisk in the stock and beer. Bring to a simmer and strain. Discard giblets and put gravy back in the pot. Taste and season with salt and pepper. Keep warm on the stove and add to braised chicken once it's cooked. Serve atop white rice with beer-pickled peppers and onions.
For the beer-pickled peppers and onions, in a large pan with straight sides or a pot add beer vinegar, liquid smoke and sugar. Heat on medium and stir until sugar is dissolved. Add red pepper flakes, whole black peppercorn, garlic, all of the bell peppers, onion and a nice pinch of salt. Bring to a boil, then lower to a simmer for 20 minutes. Serve warm or cold.
In a bowl stir together the peaches, sugars and pumpkin pie spice, set aside. In a large bowl add measured flour and a pinch of salt.
Make a well in the center of the bowl of dry ingredients and whisk the beer in until combined. It should be slightly thicker than pancake batter, if not add a bit more of flour until you're there. Gently fold in the peach mixture and let it rest 10 minutes at room temperature.
In a large pan with straight sides bring an inch or so of oil to 360 degrees so when adding the fritters, the temperature rests at 350 degrees. Once the oil is ready, using a small ice cream scoop or large table spoon, gently drop dough into the oil in batches. Fry until golden brown on both sides, flipping once, about 4 minutes total. Remove to a paper towel-lined plate. Serve with a dusting of confectioner's sugar.
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