Beer Braised Chicken Thighs
User Reviews
4.6
34 reviews
Excellent
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Prep Time
25 mins
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Cook Time
50 mins
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Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
629 kcal
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Course
Main Course
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Cuisine
American
Beer Braised Chicken Thighs
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This beer braised chicken is made from chicken thighs and root vegetables--onion, carrots, potatoes, and celery root--simmered in porter along with brown sugar, Dijon mustard, tomato paste, and thyme to create a luscious, rich, satisfying stew with some of the most flavorful chicken thighs we've ever experienced.
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Ingredients
- 8 medium (3 1/2 lbs) chicken thigh skinless or skin-on
- salt freshly ground, to taste
- black pepper freshly ground, to taste
- 2 tablespoons vegetable oil
- 2 tablespoons plus 5 tablespoons (3 1/2 oz) butter at room temperature, unsalted
- 2 to 3 medium onion chopped, yellow
- 4 to 6 medium carrot peeled and cut into 1-inch (25 mm) chunks
- 4 to 6 medium potato peeled if desired, cut into 1-inch (25 mm) chunks, red
- 1 medium (14 oz) celery root peeled, trimmed, halved, and cut into 1-inch (25 mm) chunks (or substitute potatoes)
- Two (12-ounce) porter beer or substitute brown ale
- 2 cups chicken stock homemade, or low-sodium canned chicken broth
- 2 tablespoons light brown sugar packed
- 2 tablespoons Dijon mustard
- 2 teaspoons tomato paste store-bought or homemade
- 1 teaspoon thyme dried
- 1/4 cup all-purpose flour
- parsley optional, chopped, for garnish
Instructions
- Pat the chicken thighs dry and season them with salt and pepper.
- Place a large, heavy pot, such as a Dutch oven, over medium heat and add the oil. Sear the chicken thighs, turning once or twice, until lightly browned on both sides, about 5 minutes total. (You may need to cook the chicken in batches.)
- Transfer the chicken to a plate. Pour off the drippings from the pot, leaving just enough to barely coat the bottom. With the heat still on medium, add 2 tablespoons butter and wait until it melts.
- Add the onions and cook until golden, about 6 minutes.
- Add the carrots, potatoes, and celery root, porter, stock or broth, sugar, mustard, tomato paste, and thyme and stir to combine. Return the chicken to the pot, submerging the thighs in the liquid, and bring to a simmer. Reduce the heat to medium-low and gently simmer, uncovered and stirring occasionally, for 30 minutes.
- In a heatproof bowl using the back of a fork, mash together the remaining 5 tablespoons butter and the flour to form a thick paste.
- Gradually whisk about 2 cups hot cooking liquid into the flour-butter mixture until completely combined. Slowly add this mixture to the pot, stirring constantly. Once the flour mixture is incorporated, continue simmering uncovered, stirring occasionally, until the chicken thighs are cooked through and the vegetables are tender, about 10 minutes.
- Using a slotted spoon or tongs, transfer the chicken thighs and vegetables to a platter. Skim any fat from the surface of the liquid in the pot or, if you have a fat separator, pour the contents of the pot into it and pour off the fat. If you prefer a thicker sauce, simmer the liquid until the desired consistency is achieved. Taste and season the sauce according to personal preference with salt and pepper.☞ TESTER TIP: If the porter you selected was particularly bitter, you may need to add a smidgen more beer or sugar or both to the cooking liquid to lend the resulting sauce a more mellow flavor profile. (That's fancy talk for "make it taste better.")
- Pour the sauce over the chicken thighs and vegetables and, if desired, scatter some parsley over the top.
Nutrition Information
Show Details
Serving
1serving
Calories
629kcal
(31%)
Carbohydrates
48g
(16%)
Protein
57g
(114%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
264mg
(88%)
Sodium
677mg
(28%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 629 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 629kcal | 31% |
| Carbohydrates | 48g | 16% |
| Protein | 57g | 114% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 264mg | 88% |
| Sodium | 677mg | 28% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
34 reviews
Excellent
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