German Chicken
Transport your taste buds to the heart of Germany with this savory and satisfying German Chicken recipe, a dish that blends hearty ingredients with bold, comforting flavors. Juicy, crispy-skinned chicken thighs are seared to golden perfection, then simmered in a rich sauce made with caramelized onions, smoky bacon, zesty German-style mustard, and a splash of beer. Fresh thyme adds an earthy aroma, while optional dill pickle slices offer a tangy garnish that complements the robust flavors. Perfect for weeknight dinners or cozy gatherings, this one-pot meal pairs beautifully with mashed potatoes, spaetzle, or crusty bread. Ready in just over an hour, this dish is a crowd-pleaser that infuses your kitchen with the essence of German comfort food. A must-try for lovers of hearty, mustard-forward recipes!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 4 slices Thick-cut bacon, diced
- 1 large Yellow onion, thinly sliced
- 3 cloves Garlic, minced
- 2 tablespoons German-style mustard (such as Dusseldorf or spicy brown mustard)
- 1 cup Beer (lager or pilsner)
- 1 cup Chicken broth
- 4 sprigs Fresh thyme
- 0.5 cup Dill pickles, sliced (optional, for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Lightly dust the chicken with all-purpose flour, shaking off any excess.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken thighs, skin-side down, in the pan and sear until the skin is golden brown and crispy, about 5-6 minutes. Flip and sear the other side for an additional 3-4 minutes. Remove the chicken and set aside.
In the same pan, add the diced bacon and cook until crispy, about 5 minutes. Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the pan.
Lower the heat to medium and add the sliced onion to the pan. Cook, stirring occasionally, until the onions are soft and caramelized, about 8 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the mustard, beer, and chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
Return the chicken thighs to the pan, skin-side up, along with any accumulated juices. Add the fresh thyme sprigs and crispy bacon back to the pan.
Cover the pan with a lid and reduce the heat to low. Simmer for 25-30 minutes, or until the chicken is cooked through and tender (internal temperature of 165°F/74°C).
Remove the thyme sprigs and adjust the seasoning with additional salt and pepper if needed.
Serve the German Chicken hot, garnished with optional dill pickle slices for a tangy kick. Pair with mashed potatoes, spaetzle, or crusty bread for a complete meal.
Nutrition Facts
Calories |
2701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.1 g | 248% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 769 mg | 256% | |
| Sodium | 6294 mg | 274% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 9.3 g | ||
| Protein | 192.5 g | 385% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2568 mg | 55% | |
*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.
