Chicken Cooked in Beer
Infuse bold flavor into your dinner routine with this hearty and satisfying Chicken Cooked in Beer recipe! Juicy, bone-in chicken thighs are seared to golden perfection and then simmered in a rich, aromatic broth of beer, chicken stock, and vibrant spices like paprika, cumin, and thyme. Tender vegetables, including carrots, celery, and onions, add depth and texture, while a splash of tomato paste enhances the savory sauce. Perfect for cozy meals, this one-pot wonder is not only easy to prepare but also packed with layers of flavor. Serve this delightful dish with crusty bread or over mashed potatoes to soak up the luscious sauce, and don’t forget to finish with a sprinkle of fresh parsley for a pop of brightness. Ideal for entertaining or upgrading a weeknight dinner, this beer-braised chicken is your new go-to comfort food.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 12 ounces beer (lager or ale)
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season them with 1 teaspoon of salt and 0.25 teaspoon of black pepper on all sides.
Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
In the same pot, reduce the heat to medium. Add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Stir in the tomato paste, paprika, cumin, and thyme. Cook for 1 minute to toast the spices.
Pour in the beer, scraping the bottom of the pot to deglaze and loosen any browned bits. Allow the beer to simmer for 2-3 minutes.
Add the chicken broth, bay leaf, remaining 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Stir well to combine.
Return the chicken thighs to the pot, skin-side up. The liquid should cover about two-thirds of the chicken; if needed, add a little more chicken broth or water.
Reduce the heat to low, cover, and simmer gently for 40-45 minutes until the chicken is tender and cooked through (internal temperature should reach 165°F or 74°C).
Taste the sauce and adjust the seasoning, if needed. Remove and discard the bay leaf.
Serve the chicken hot with the sauce spooned over the top. Garnish with chopped parsley and enjoy!
Nutrition Facts
Calories |
2457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.1 g | 217% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 5012 mg | 218% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 15.7 g | ||
| Protein | 172.9 g | 346% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3140 mg | 67% | |
*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.
