When we think of cooking with alcohol, we immediately think of wine. This time, let’s think about beer. You will be surprised at how flavorful chicken becomes after cooking it with a full-bodied beer.
I am used to cooking with wine. In fact, when I braise meats, I immediately grab a bottle of wine without missing a beat. This time, I am changing my choice of alcoholic beverage to my other favorite drink — beer.
One of the recipes my husband asked me to try when I was learning how to cook was chicken braised in beer. It is one of his favorite dishes that his mom used to cook. But she was a cook who rarely jotted down her recipes, and my husband’s favorite version was eventually lost. It became my quest to recreate his favorite chicken braised in beer that he remembered from his childhood. This recipe was my second try with this dish, and it was my son who completely loved this version and told me it was one of the best chicken dishes he’d ever had. That is one of the best compliments I have ever received from him. This time, I am writing down this recipe.
Chicken braised in beer recipe
The chicken comes out with a surprising full-bodied flavor, as it slowly absorbs the beer it is braised in. This is one of my son’s favorite chicken dishes; maybe it will be yours too.
Prep time: 5 minutes | Cook time: 50 minutes | Total time: 55 minutes
- 4 large chicken thighs, with skin and bones
- Salt and pepper
- Extra virgin olive oil
- 1 medium onion, coarsely chopped
- 4 medium carrots, diced
- 2 tablespoons Dijon mustard
- 1/2 cup chicken or vegetable broth
- 1-1/4 cups dark beer
- 1/2 teaspoon tarragon
- 2 sprigs fresh rosemary
- Rub the chicken with salt and pepper.
- In a large saucepan over medium with enough olive oil to coat the pan, brown the chicken on both sides, and then transfer it to a plate.
- Discard about 3/4 of the fat, but leave about 2 tablespoons of the grease and the browned bits of the chicken. Add 2 more tablespoons of fresh olive oil.
- In the same saucepan, sauté the onions for about 2 minutes, and then add the carrots. Cook for 5 minutes.
- Transfer the chicken skin side down back into the saucepan, and then add the broth, beer, mustard and tarragon. Bring to a boil.
- Over low-medium heat, simmer the chicken for 20 minutes.
- On low heat, add the rosemary, and season with salt and pepper. Cook for another 10 minutes or until the sauce is thickened and has reduced.
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