Pan Roasted Chicken Recipe with Ginger Ale Pan Sauce

Gingerale Pan Sauce

Ginger ale Pan Sauce with Pan Roasted Chicken

So there I was standing at the meat counter of my local favorite grocery store.

I was waiting my turn when I struck up a conversation with the woman next to me. I assume that she has got to be awesome if she’s custom ordering her meat . So we started talking about meat. And my current favorite cooking method – pan roasting. And she in turn tells me about her favorite pan sauce. That calls for ginger ale. Remember the only carbonated beverage that was in your grandma’s fridge? Yes, that one.

“Ginger ale? In a chicken recipe?, ” I ask, dumbfounded.

So, she raves about it and says it was one of those desperation dinner moves when she opened up her pantry and there was no white wine. But there was ginger ale.

I was intrigued.You need as many go-to chicken recipes as you can get. I had no choice at this point: I had to buy chicken thighs and ginger ale. And run home to make this STAT. So I did. And let me tell you, this pan sauce is perfection -just the right balance of sweet, sour and gingery. Desperation-free and tons of flavor.

Many pan roasted chicken recipes call for skin-on chicken and then direct you to sear the chicken and roast it in the oven. I used bone-in skinless chicken, dusted it with a flour mixture, seared over medium heat but then I “roasted” the chicken by keeping the heat medium and putting a cover on the skillet. The chicken was perfectly cooked, and the sauce is a revelation. A new go-to chicken recipe ~ don’tcha love it when that happens?

— posted by Donna

GINGER ALE PAN SAUCE with PAN ROASTED CHICKEN

4 skinless chicken thighs (or 2 skinless chicken breasts cut in half and pounded slightly to flatten)
2 teaspoons salt
1/2 cup flour (use your fave)
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons vegetable oil

1 cup ginger ale (NOT diet)

1 tablespoon spicy brown mustard (or other favorite mustard)
3 tablespoons white wine vinegar
1 tablespoon cream
1 teaspoon cayenne pepper sauce

Salt and pepper to taste

Sprinkle both sides of chicken thighs with salt and let chicken come to room temperature – 30 to 60 minutes on your counter top should do it.

Mix together the flour, paprika, garlic powder and onion powder and spread this mixture on a plate. Press both sides of chicken thighs into the flour mixture and tap off excess.

Heat a large heavy skillet such as cast iron (NOT a non-stick skillet) to medium heat. Add oil and then chicken thighs. Cover and cook for 7 – 10 minutes or so on each side, until chicken is golden brown on each side and cooked through.

Remove chicken to a serving plate. Add the ginger ale to skillet and whisk to deglaze the skillet. Turn heat to high and boil until mixture is reduced in half. Add in remaining ingredients, whisking constantly. Taste and add salt and pepper as desired. Drizzle pan sauce on chicken to serve.

other must- try pan roasted chickens:

Pan Roasted Chicken with blackberry reduction, Local Kitchen
Damn, That’s Kosher Chicken, Brokeass Gourmet
Spring Pan Roasted Chicken, Undercover Catereer

Comments

  1. says

    Ginger ale? really? I love that hard-to-find stuff. Why do groceries offer a huge double-sided aisle of beverages and water, then hide ginger ale and tonic stuffed somewhere on a bottom shelf?!?

    Ginger ale, mustard, cream and cayenne all in one pan, oh yum – this pan sauce could be my next favorite thing for chicken thighs… over cheese grits… or

  2. says

    What a great idea! I love that you still used skinless meat but did a dusting of flour to give the sauce something to cling to. This sounds great!

Leave a Reply

Your email address will not be published. Required fields are marked *