Photo: Beer-Braised Chicken Recipe
Ingredients
- 1/4 pound slab or thick-cut bacon, cut into 1/2-inch pieces
- 8 skinless, boneless chicken thighs (about 2 1/2 pounds)
- Kosher salt and freshly ground pepper
- All-purpose flour, for dredging
- 1 tablespoon extra-virgin olive oil
- 1 (12-ounce) bottle beer (preferably brown ale)
- 1 cup frozen pearl onions, thawed
- 1/2 pound small red-skinned new potatoes, halved
- 2 tablespoons whole-grain mustard
- 2 tablespoons packed dark brown sugar
- 4 sprigs fresh thyme
- 3 tablespoons chopped fresh parsley
Directions
Heat a large pot over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Remove with a slotted spoon and transfer to a paper-towel-lined plate.
Season the chicken with salt and pepper and dredge in flour, shaking off the excess. Add the olive oil to the drippings in the pot. Add the chicken in batches and cook over medium-high heat until golden on the bottom, 6 to 7 minutes, then flip and sear the other side, about 1 minute.
Add the beer, onions, potatoes, mustard, sugar, thyme and 1 cup water to the pot and stir, making sure the chicken is fully submerged. Simmer until the chicken is cooked through, about 15 minutes. Discard the thyme and stir in the bacon and parsley.
Per serving: Calories 543; Fat 28 g (Saturated 8 g); Cholesterol 118 mg; Sodium 450 mg; Carbohydrate 33 g; Fiber 2 g; Protein 34 g
Photograph by Antonis Achilleos
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By hambrick91
San Antonio, TX
on February 09, 2013
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This was fantastic! I didn't have pearl onions or fresh thyme, so I sliced 2 small sweet onions and added about a teaspoon of dried thyme. Yum!!!
By southpawsims_30...
Henderson, NV
on September 22, 2012
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My husband and I loved this recipe. However, I did make a few changes. I had planned to use boneless thighs and defrosted a package but when I went to start cooking I found that I had bone-in thighs. Oops - guess I didn't read the package. Anyway, no big deal. I made the recipe with bone-in and cooked it for 60 minutes. I also added 1/2 pound of baby carrots and used dijon mustard instead of whole grain because that's what I had. The chicken was beautifully tender and the sauce was wonderful. I think using the bone-in was a bonus because it allowed me to cook the sauce longer and develop great flavor. I will definitely make this again with bone-in but I will also try boneless next time.
By Lmarco99
Alameda, CA
on August 15, 2012
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I followed the recipe exactly. It was really good!! I recommend using a stockpot or dutch oven to cook this. Also, i think it helps to be a little generous with the salt and pepper. My husband loved it
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