Chicken Simmered in Beer
Indulge in the hearty and comforting flavors of this Chicken Simmered in Beer—a rustic dish that's perfect for weeknight dinners or cozy gatherings. Juicy, bone-in chicken thighs are seared to golden perfection, then slow-simmered in a rich, savory blend of lager or amber ale, aromatic vegetables, and herbs like bay leaves and thyme. The beer not only tenderizes the chicken but also creates a deeply flavorful sauce that's perfect for mopping up with crusty bread or pairing with creamy mashed potatoes. With minimal prep and just one pot, this dish combines simplicity and bold flavor, making it a must-try for fans of beer-infused cooking. Garnished with fresh parsley, this meal feels both comforting and elevated—ideal for serving your family or impressing your dinner guests.
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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 medium Yellow onion (sliced)
- 4 cloves Garlic cloves (minced)
- 2 medium Carrots (peeled and thickly sliced)
- 2 stalks Celery stalks (sliced)
- 12 ounces Beer (lager or amber ale)
- 1 cup Chicken broth
- 2 leaves Bay leaves
- 4 sprigs Fresh thyme (optional)
- 1 tablespoon Flour (optional, for thickening)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the chicken thighs on both sides with salt and black pepper.
Heat 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, about 5 minutes. Flip and cook the other side for an additional 3 minutes. Remove the chicken from the pan and set aside.
In the same pan, lower the heat to medium and add the sliced onion. Sauté for 3 minutes or until softened.
Add the minced garlic, carrots, and celery to the pan. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the beer, scraping the bottom of the pan with a wooden spoon to deglaze and release any browned bits.
Stir in the chicken broth, bay leaves, and fresh thyme (if using). Bring the mixture to a gentle simmer.
Return the chicken thighs to the pan, skin-side up. Cover the pan with a lid, reduce the heat to low, and let it simmer for 30 minutes or until the chicken is tender and fully cooked (internal temperature should reach 165°F).
If you'd like a thicker sauce, remove the chicken after cooking and whisk 1 tablespoon of flour into the sauce. Let it simmer uncovered until thickened, about 5 minutes. Return the chicken to the pan.
Garnish with freshly chopped parsley before serving.
Serve hot with crusty bread, mashed potatoes, or rice to soak up the flavorful sauce.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 773 mg | 34% | |
| Total Carbohydrate | 12.4 g | 5% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.1 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 610 mg | 13% | |
*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.
