I’ve been thinking, it’s been awhile since I did a post on the subject of comfort food. But with the winter beer season upon us, this was to be expected! Yes, I am just making excuses, so here is what I decided to come back with. My favorite Mushroom Jerk Chicken!
To be fair, this particular dish is not my own creation. It was inspired by Anita Zacker – hey Anita! – who floated me the recipe during a conversation about the merits of jerk chicken. It was she who just how awesome this dish could be when combined with mushroom gravy.
After attempting it for myself, I was blown away and immediately moved to put my own twist on it. Just the way I am, it seems, always trying to put my stamp on things! However, this came with the addition of my own garlic mash to the recipe, plus some spinach or mixed greens. And from this combination, a recurring favorite was born!
Zacker/Williams Mushroom Jerk Chicken and Mash:
4 white mushrooms
2 boneless chicken breast
1 can cream of mushroom soup
1 clove garlic
4 large red skinned potatoes
1 bunch spinach or mixed greensjerk seasoning or sauce
Chop garlic and mushrooms, slice chicken, combine in a frying pan, cook until chicken begins to brown. Add jerk seasoning and mushroom soup, stir until soup is liquified, lower heat and simmer. In a separate pot, heat water to a boil, add chopped potatoes and boil until thoroughly cooked. Remove from heat, add sour cream and chopped garlic, mash thoroughly. Layer plate with spinach greens and scoops of mashed potatoes, add chicken with gravy on top and serve.
Given the nature of this food, combining spice, cream, and salty mushroom gravy together in one package, a beer that is relatively light and clean, but still packs a hoppy bite would seem well suited. As such, I would recommend a good pale ale to go with this food.
Given that I have sampled many good ones in my time, I am somewhat torn as to which I would favor for pairing with this food. However, I think that Parallel 49 Gypsy Tears Ruby Ale or Lighthouse Tasman Ale. Either are very enjoyable beers and would be well suited to tackling the various flavors of this food.