This week has really flown by for me; I can’t believe it’s already Thursday. There’s nothing better than that. Too often, I wake up and go to work, thinking it’s a day ahead of when it actually is, and then I’m totally bummed out for the rest of the week. When that happens, the weekend feels completely out of reach, doesn’t it? Well, look out world, because we’re almost there. I guess that when you go out for happy hour on a Tuesday night, things speed right along, don’t they? Some friends and I hit up The London Bar that night, followed by The Stone Rose Lounge, neither of which I had ever been to, and truth be told, despite my usual disdain for anything and everything in midtown Manhattan, both were pretty fun, and you really can’t beat the view from the Stone Rose, which overlooks all of Columbus Circle. I also had a drink there with rhubarb bitters, so that alone was worth the slight headache on Wednesday morning (which was nothing a strong coffee and spicy hummus with avocado on toast couldn’t fix). I’m definitely still working on getting over our incredible Portland trip, so mid-week drinks were a must, although we do have the Hamptons with Kramer’s family (and my brother) to look forward to next month.
Mixing it up with a little chardonnay at Winderlea.
Speaking of mid-week musts, this crock pot beer chicken truly makes the list. It couldn’t be easier – toss together your favorite root vegetables, some spices, put the whole chicken on top, pour in a beer (I recommend something like a golden wheat or summer ale), and you’re ready to go. I wasn’t sure how good it’d be when I first put it all together, to be honest, but I was desperate for an easy meal and as it’s been hotter than Hades here, I wasn’t about to turn on my oven. I was pleasantly surprised, though – the chicken was flavorful and tender, without having dried out at all, and the potatoes were, well, have you ever seen a potato that you didn’t like? I haven’t. They soaked up just the right amount of liquid and chicken fat, along with the spices like paprika, mustard powder, and red pepper flakes. I broiled my chicken when it was finished to crisp it up a bit and to give it a nice, golden color, but if you’re exhausted and just want to chow down, it’s delicious just the way it is. With all of the lovely summer beers available right now, I hope you’ll give this recipe a shot!
Kramer checking out Tresori Vineyards.
The view at Lange Estate.
Rub your chicken with the remaining spices and olive oil, then place it in the crock pot with your vegetables and pour the beer in. Cook on “high” for 4-5 hours, until the chicken is cooked through.
- 1 3-4 pound chicken, cleaned and patted dry
- 3 tablespoons + 1 tablespoon olive oil, divided
- 6-8 small potatoes, halved
- ½ a large onion, roughly chopped
- 2 teaspoons kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon mustard powder
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground black pepper
- 1 12-ounce beer (I recommend something on the sweeter side, like a summer ale)
- Clean and halve your potatoes, chop your onion, and add both to your crock pot. Combine your salt, oregano, paprika, mustard powder, red pepper flakes, and black pepper in a small bowl. Drizzle 3 tablespoons of olive oil over the potatoes and onion, then sprinkle in half of your spice mixture. Toss to coat.
- Clean your chicken and pat it dry (remember to remove any gizzards from the inside). Rub the chicken with the remaining spice mixture and 1 tablespoon of olive oil. Place the chicken on top of all of the vegetables, then pour the beer around the chicken (not directly on top of it). Turn your crock pot on “high” for 4-5 hours, until the chicken is cooked through.
- Now, you can definitely go ahead and serve your chicken straight out of the pot, but if you have the time, turn your broiler on, place the chicken pieces and potatoes on a baking sheet (be careful pulling them out, as the chicken will be fall-apart tender at this point) and broil for 2-3 minutes or so, to crisp everything up just a bit and give it a nice color.