Honey Beer Chicken

Combine the orange zest, juice, dry mustard, ¾ cup of beer, garlic, 1 tablespoon of vegetable oil, salt and pepper in a bowl, whisk. Put the chicken into a large non-reactive bowl or a zip top bag. Pour the marinade over the chicken and marinate in the refrigerator for at least 30 minutes.

Place the remaining vegetable oil (1 tablespoon) a large skillet over medium heat. Remove the chicken from the marinade and season with salt and pepper on both sides, to taste. Sauté the chicken in the pan until brown on both sides and almost cooked through, about 5-8 minutes on each side. Remove the chicken from the pan and set aside, keep warm.

Add the shallots to the pan. Stir the shallots and scrape up most of the browned bits on the bottom of the pan. Cook until shallots are caramelized, about 5 minutes. Meanwhile, combine the remaining ¾ cup of beer, soy sauce, mustard, and honey in a small bowl, whisk to combine. Once the shallots have caramelized add the mustard mixture to the pan, stir to combine scraping up any remaining browned bits.

Add the chicken back to the pan and simmer until the chicken is cooked through and the sauce has thickened. The chicken should have been mostly cooked already but depending on the thickness may need a few minutes longer. Just make sure the juices run clear before removing from heat.

Serve garnished with parsley.

Adapted from Cooking Light.