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 Antara
on May 18, 2012
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Very nice flavor. Be prepared for a very heavy dish due to the bacon and chicken skin. I saved the gravy and added a pound and a half of cooked carrots. I consider this a wonderful winter time dish.
By mommyballard_13...
Ocala, FL
on April 25, 2012
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I added green beans because that was what I had on hand and I wanted a 1 pot meal. My husband eats just about anything (including a slice of pumpkin pie that I forgot the sugar when mixing it and he wouldn't eat this. Everything had this horrible after taste except for the chicken which had no flavor at all. I'm not a big beer drinker but my husband said that the potatoes soaked up all the hopps and that was really the only thing he could taste. I'm not even going to try and "fix" this recipe; it's out!
By soitgoes2319_77...
babbitt, MN
on April 17, 2012
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Excellent. Easy and very flavorful. Used thick smoked bacon and Dijon mustard. Will definitely be making this again.
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