Drunken Creamy Chicken

Main courseServes 4

A perfect autumnal dish, this recipe from the team at Yorkshire Rapeseed Oil uses a local Landmark larger from Wold Top Brewery alongside award-winning chicken from Soanes Poultry to create a delicious dinner which is full flavoured but not too rich. Serve with seasonal greens and new potatoes for a comforting evening meal.  For more recipe inspiration visit www.yorkshirerapeseedoil.co.uk


Chicken. We used 2 breasts, 2 thighs and 2 legs with skin on but use your favourite cuts.

3 tbsp Oak Smoked Yorkshire Rapeseed Oil
1 medium onion, sliced

2 cloves garlic, crushed
150g mushrooms, chopped
1⁄2 tsp dried mixed herbs
Salt and pepper to taste
2 tbsp plain flour
1 bottle Wold Top Landmark Lager for marinading + 150ml for cooking

100ml double cream
1 chicken stock pot
1 large handful spinach leaves roughly chopped


  1. Marinade your chicken pieces the night before in a large bowl and cover with a bottle of Landmark Lager. This step isn’t essential but does add to the flavour if left overnight.
  2. When ready to make your dish, heat 2 tbsp of your Oak Smoked Yorkshire Rapeseed Oil in a heavy bottomed pan or casserole dish over a high heat on your hob. Fry your chicken for around 3-4 minutes on each side until the pieces start to turn golden brown. Remove from the pan and place on a plate and cover lightly in foil.
  3. Turn your hob down to a medium heat and add a further tablespoon of Oak Smoked Yorkshire Rapeseed Oil. Gently fry off your onions, and then add your crushed garlic. After a few minutes, once your onions have started to soften, add in your mushrooms. Stir together and season well, also adding 1⁄2 tsp dried mixed herbs. Fry for a further 2 minutes - stirring constantly making sure it doesn’t stick to the bottom of your pan.
  4. Next, sprinkle over your flour until the mixture is coated, stir through then slowly add 150ml of Landmark lager. Keep stirring and a sauce will start to form. Pour in your cream, add your stock pot and stir together. Reduce your heat until your sauce is simmering, then add your chicken back into the pan. Make sure your chicken is sitting in the cream sauce and continue to simmer for 20 minutes.
  5. Just before serving your chicken, add your spinach into the sauce. Allow to cook for a further 5 minutes until the spinach is wilted and the chicken is cooked through. Add more seasoning to taste.