The delicious chicken thigh, way better than the chicken breast and the perfect meat for braising. Give the meat a quick sear and then add a flavorful liquid to seal in moisture. Braising is one of the best ways to cook chicken thighs, they come out of the oven flavorful and incredibly tender. Delicious! Add in a good bottle of beer and I promise this dish will be eaten quickly.
Beer Braised Chicken
Prep Time: 15 Minutes
Cook Time: 50 Minutes
Keywords: entree chicken
6047498Ingredients (Serves 4)
- 1 tbsp packed brown sugar
- 1 tbsp chili powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp red pepper
- 8 skin-on chicken thighs
- 1 tbsp vegetable oil
- 1 medium onion, finely diced
- 2 stalks celery, chopped
- 3 carrots, peeled and chopped
- 2 tbsp all-purpose flour
- 1 12 ounce bottle beer (I used New Glarus Two Women)
- 1/2 cup vegetable broth
- 2 cloves garlic, finely chopped
Instructions
Preheat oven to 350 degrees F.
In a small bowl combine brown sugar, chili powder, salt, ground black pepper, and crushed red pepper; rub into chicken thighs. Let stand 10 minutes.
In a dutch oven heat oil over medium-high heat. Add chicken; cook until well browned on both sides and skin is crispy. Remove chicken from skillet. Drain fat, leaving about 1 tbsp.
Stir the onion, celery, and carrots in the reserved fat about 5 minutes or until tender. Stir in flour; cook and stir 1 minute. Stir in beer and broth. Bring to a simmer. Return chicken to skillet. Add garlic.
Cover and bake 40 minutes.
Powered by Recipage
