1/1 Photo of Beer- and Onion-Braised Chicken Carbonnade
Dr. Jenny's Note:
DH and I enjoyed this flavorful, easy to make recipe from the January 2009 Bon Appetit. Carbonnade is a Belgian beef stew flavored with beer, onions, and brown sugar. Bon Appetit substituted chicken thighs for this twist on an old favorite. Serve over egg noodles.
My Private Note
Units: US | Metric
- 2 tablespoons unsalted butter (1/4 stick)
- 4 large chicken thighs (with skin and bones)
- 3/8 teaspoon ground allspice
- 1 lb onion, thinly sliced
- 3 teaspoons packed dark brown sugar, divided
- 4 small bay leaves
- 2 teaspoons Dijon mustard
- 1 cup dark beer
- 1/2 cup beef broth
- 1 -2 teaspoon red wine vinegar
- 1/2 lb egg noodles, cooked per package directions
- 1Melt butter in large nonstick skillet over medium-high heat.
- 2Sprinkle chicken with salt, pepper, and allspice. Add chicken to the skillet and saute until brown, about 4 minutes per side; transfer to a plate.
- 3Add onions and 2 tsp brown sugar to skillet; sprinkle with salt and pepper. Cover and saute until deep golden brown, stirring occasionally, about 10 minutes.
- 4Mix in bay leaves, mustard, and remaining 1 tsp sugar. Add chicken, skin side down, then beer, broth, and 1 tsp vinegar. Bring to boil.
- 5Reduce heat to medium. Simmer, covered, 10 minutes.
- 6Uncover skillet and simmer until chicken is cooked through and sauce thickens, turning chicken occasionally, about 20 minutes.
- 7Season with salt and pepper and more vinegar, if desired.
- 8Serve over egg noodles.
Browse Our Top Stew Recipes
You Might Also Like...View All Stew Recipes
Nutritional Facts for Beer- and Onion-Braised Chicken Carbonnade
Serving Size: 1 (368 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 556.8
- Calories from Fat 206
- Total Fat 22.9 g
- Saturated Fat 8.4 g
- Cholesterol 142.1 mg
- Sodium 232.3 mg
- Total Carbohydrate 57.0 g
- Dietary Fiber 3.9 g
- Sugars 9.2 g
- Protein 26.3 g