Chicken Braised in Beer
Elevate your dinner table with the rich, hearty flavors of Chicken Braised in Beer—a comforting one-pot marvel that combines tender, golden-browned chicken thighs with an aromatic medley of onions, garlic, carrots, and celery. Braised to perfection in a luscious sauce made from pale ale or lager, chicken broth, Dijon mustard, and a touch of brown sugar, this dish strikes the perfect balance between savory and subtly sweet. Infused with herbs like thyme and bay leaves, it delivers layers of depth in every bite. The final simmer thickens the sauce to a velvety consistency, making it irresistible when paired with crusty bread, creamy mashed potatoes, or fluffy rice. Simple yet sophisticated, this recipe is perfect for cozy family meals or impressive dinner parties.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion (thinly sliced)
- 4 cloves Garlic (minced)
- 3 medium Carrots (peeled and cut into chunks)
- 2 stalks Celery stalks (chopped)
- 2 leaves Bay leaves
- 4 sprigs Fresh thyme (or 1 teaspoon dried thyme)
- 12 ounces Beer (preferably a pale ale or lager)
- 1 cup Chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Brown sugar
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the chicken thighs, skin-side down, until golden brown and crispy, approximately 4-5 minutes. Flip and cook for another 3 minutes on the other side. Remove the chicken and set aside.
In the same skillet, lower the heat to medium and add the sliced onion. Cook for 4-5 minutes until softened, stirring occasionally.
Add the minced garlic, carrots, and celery. Sauté for an additional 3-4 minutes until the vegetables begin to soften.
Stir in the bay leaves and thyme, allowing the herbs to become fragrant, about 1 minute.
Pour in the beer and scrape the bottom of the pot with a wooden spoon to deglaze, dislodging any browned bits.
Add the chicken broth, Dijon mustard, and brown sugar, stirring to combine.
Return the chicken thighs to the skillet, skin-side up. Ensure the liquid reaches about halfway up the chicken pieces, but does not cover the crispy skin.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet with a lid and braise for 50-60 minutes, or until the chicken is tender and cooked through.
Remove the lid and let the dish simmer uncovered for an additional 10-15 minutes to thicken the sauce slightly.
Discard the bay leaves and thyme sprigs. Taste the sauce and adjust seasoning with more salt and pepper, if needed.
Garnish with chopped parsley before serving. Serve hot with crusty bread, rice, or mashed potatoes to soak up the flavorful sauce.
Nutrition Facts
Calories |
2530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.2 g | 219% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4160 mg | 181% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 25.2 g | ||
| Protein | 172.2 g | 344% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2901 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
