Lindemans Pan-Roasted Chicken with Lindemans Kriek (Cherry Beer) Sauce


  • 1 1/2 cups Lindemans Kriek Cherry Lambic
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 4 bone-in, skin-on chicken breast halves
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 3 Tbsp minced shallots (1 large shallot or 2 small ones)
  • 1 clove garlic, minced
  • 1 cup dark chicken stock
  • 1/2 cup dried cherries
  • 1/4 cup cream
  • 1 lemon, juiced
  • 2 Tbsp chopped fresh thyme leaves
  • Chives, for garnish



In a large sauté pan over medium-high heat, add the olive oil and butter. Season the chicken generously with salt and pepper. Add the chicken pieces to the pan, skin side down, and cook until well browned, about 5 to 7 minutes. Turn the chicken over, add the shallots, and sear until golden brown on the other side, about 5 more minutes. Add the garlic and cook 1 minute. Carefully deglaze with beer, scraping the bottom of the pan, and cook until the beer is reduced by half, about 8 to 10 minutes. Add the chicken stock, dried cherries, cream, lemon juice, and thyme and bring to a simmer. Simmer until the chicken is just cooked through. Serve garnished with chives.

(Based on our trials of this recipe, we might thicken the sauce with a teaspoon of cornstarch or a flour roux.)

(Emeril Lagasse – From “Emeril Live,” on The Food Channel, Feb. 1, 2006)


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