Recipe

Root Beer Chicken Recipe

	Fudgnik / All my dishes 1 year, 4 months ago Root beer and spices make for a surprisingly delicious and moist chicken dish. Very sweet if recipe is followed to the letter. Almost like a BBQ sauce without the tomato paste! Left overs make for an interesting chicken salad - just add almond sliver... More Prep:10m Cook:45m Servings:3	Fudgnik
	chicken rootbeer mushroom sweet brandspecific

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Ingredients

8 ounces Root beer (Santa Cruz Organic)

3 cloves fresh garlic - smashed with the broad side of a wide knife then chopped

1/2 teaspoon of crushed red pepper flakes

1 tablespoon Ancient Times Spice Mix (see my recipes)

1 tablespoon fresh tarragon - chopped

juice from 1/2 lime

8 medium sized fresh mushrooms - quartered (white and shitaki)

8 baby carrots (roughly a handful)

course salt

3 Leg Quarters (Chicken)

equal parts olive oil and Worcestershire sauce for brushing

Preheated oven - 350F

Directions

Mix the first six ingredients. Marinate the chicken legs in the mixture for up to an hour.

Place marinated chicken pieces in a large oven safe dish, skin up. Ladle about a cup of the marinade over the chicken. Season the pieces with salt.

Arrange the mushrooms and carrots around the chicken so they are resting in the liquid. Cook at 350 for roughly 20 minutes. Turn the mushrooms, brush chicken pieces with oil and Worcestershire and baked for another 20 minutes or until skin is golden and juices no longer flow pink. Plate each leg with a scoop of mushroom and carrot.

The gravy made from the pan bits is going to be very sweet - if you decide to go that route. Makes for an interesting biscuit gravy base.

My husband loves this treatment and I am forever surprised at how good it tastes every time I make it.

I believe the Santa Cruz Organic Root beer is key.

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