Skillet Sour Cream Beer Chicken
I don’t travel the way normal people travel. To be honest, I rarely do anything in a conventional way, it’s something you just have to get used to. While I’m not a creature of habit, I do like to search for the same souvenir every time I travel. Two, in fact.
It started when I began seeking out the little markets locals shopped at, usually dingy and unappealing, always far from tourist-heavy streets, and once even in a total city-wide blackout in a sketchy part of Costa Rica.
I wandered the aisle in the little store in Dominical, Costa Rica lit only by the afternoon sun streaming in from the open doors in the front of the bodega, only accompanied by a few older women picking up last minute supplies for dinner. The beige aluminum shelves boasting as much dust as dry goods and the summer heat heavy on my skin, making wandering the store a conscious effort. I found what I was looking for.
A small glass jar with what appeared to be a home-printed label with a scripty font that read, “Miel.” Honey. That’s what I wanted. It’s a part of the land, the honey and it’s hard working bees allowing me to check in my luggage 6 ounces of the terrior to take home.
Ever since that trip, I seek it out, a small jar of the land to take home with me. Salt is the same. If it’s possible to find salt harvested from a local ocean, that comes home with me as well. So far, I have honey or salt from 15 countries.
I use it. On toast, in recipes, making bread. I don’t store it on a shelf to crystallize and be forgotten. It gets used, enjoyed, shared. It’s a way to keep the places that I’ve been a part of my life when I’m off the road. A way to remind myself that it’s OK to use, because my next adventure awaits.
Maybe even as I type this some little bugs are making my next souvenir for a trip I haven’t even planned yet.
The honey I use in this recipe was from my recent trip to Brazil, a place I fell in love with and a country I will most definitely visit again.
- 2 lbs boneless skinless chicken thighs
- salt and pepper
- 1 tablespoon (15mL) olive oil
- 1 teaspoon minced basil
- 1 teaspoon minced fresh rosemary
- 1 tablespoon (15g) Dijon mustard
- 1 cup (240g) sour cream
- 2 tablespoons (30g) lemon juice (about ½ medium sized lemon)
- 2 teaspoon (12g) honey
- 1 teaspoon garlic powder
- ¼ cup (2oz) pale ale
- Rice or pasta for serving
- Sprinkle the chicken thighs liberally with salt and pepper on all sides
- Heat the olive oil in a cast iron skillet over medium high heat. Add the chicken, sear on both sides until browned.
- In a bowl stir together the basil, rosemary, mustard, sour cream, lemon juice, honey, and garlic powder, set aside.
- Pour the beer into the skillet, scraping to deglaze the bottom of the pan.
- Pour the sour cream mixture over the chicken, cover skillet and lower heat to maintain a simmer. Simmer until slightly thickened, about 5 minutes.
- Serve with rice or pasta.