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Switchback Beer Batter Fried Chicken with Braised Greens - WCAX.COM Local Vermont News, Weather and Sports-

Switchback Beer Batter Fried Chicken with Braised Greens

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BURLINGTON, Vt. -

Michael Werneke, the executive chef at Prohibition Pig, won Top Chef of the Champlain Valley in a competition last week.

Thursday on Channel 3, he shared his prize-winning recipe for Switchback Beer Batter Fried Chicken with Braised Greens.

Switchback Beer Batter Fried Chicken with Braised Greens

For the Chicken:

  • 2 Boneless Chicken Breasts, cut into 6 pieces
  • 2 Boneless Chicken Thighs, cut into 4 pieces
  • 1T Jamaican Jerk Seasoning
  • 1/2c King Arthur Flour

Toss chicken pieces in the jerk seasoning and allow to sit for about 10 minutes. Right before frying, dredge seasoned chicken in flour so beer batter sticks to it.

For the Beer Batter:

  • 1 1/3c King Arthur AP Flour
  • 2/3c Rice Flour or Corn Starch
  • 2c Switchback Ale
  • 1t Kosher Salt
  • 1t Black Pepper

Combine all ingredients until well blended. Allow to sit for about 15 minutes before frying.

For the Braised Greens:

  • 1/4lb Diced Bacon
  • 1qt assorted greens (collards, kale, spinach, baby lettuces, etc.)
  • 1/2c Cider Vinegar
  • 1/2c Switchback Ale
  • 1t Crushed Red Pepper Flakes
  • Salt & Pepper to taste

First render the bacon over medium heat until crispy in a deep sauté pan. Keeping all bacon & grease in pan, add greens and remaining ingredients and reduce heat to medium low. Continue to cook until greens are tender and most of the liquid has evaporated.

Related Story:

Top chefs of Champlain Valley face off

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