Recipe by Dr. Jenny
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.
Top Review by breezermom
This is delicious! It tastes like you let it simmer all day, but it just takes about an hour. Really loved the flavor that the allspice added to this dish. Was perfect with the onions and brown sugar. My sauce didn't really get thick, but that didn't bother me. I just drug the noodles through the juices and devoured it. :) Thanks for sharing! Made for Photo Tag!
- 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
Directions See How It's Made
- Melt butter in large nonstick skillet over medium-high heat.
- Sprinkle chicken with salt, pepper, and allspice. Add chicken to the skillet and saute until brown, about 4 minutes per side; transfer to a plate.
- Add 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.
- Mix in bay leaves, mustard, and remaining 1 tsp sugar. Add chicken, skin side down, then beer, broth, and 1 tsp vinegar. Bring to boil.
- Reduce heat to medium. Simmer, covered, 10 minutes.
- Uncover skillet and simmer until chicken is cooked through and sauce thickens, turning chicken occasionally, about 20 minutes.
- Season with salt and pepper and more vinegar, if desired.
- Serve over egg noodles.