Beer-Braised Chicken
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄4 lb bacon
- 8 boneless skinless chicken thighs (I used chicken breasts)
- 1 tablespoon extra virgin olive oil
- 12 ounces dark beer (I used Guiness)
- 1 cup frozen pearl onions
- 1⁄2 lb baby red potato, sliced in half
- 2 tablespoons whole grain mustard
- 2 tablespoons dark brown sugar, packed
- 4 sprigs fresh thyme
- 3 tablespoons chopped fresh parsley
- kosher salt and pepper
- flour (for dredging)
directions
- Heat a large pot over med high heat.
- Add bacon (slab or thick, cut into 1/2 inch pieces) and cook until browned, about 5 minutes.
- Remove with a slotted spoon and transfer to a paper lined plate.
- Season the chicken with salt and pepper and dredge in flour, shake off excess.
- Add olive oil to the dripppings in the pot.
- Add the chicken in batches and cook over med high heat until browned on all sides (you should cook thighs the recommended 6 to 7 minutes then flip and cook the other side 1 or 2 minutes.) the chicken breast cooked much quicker, I was done after approx 5 minutes.
- After the chicken is all cooked add the beer, onions, potatoes, mustard, sugar, thyme and 1 cup water, making sure the chicken is fully submerged.
- Simmer until potatoes and chicken are cooked through (approx 15 minutes.).
- Discard thyme and stir in the bacon and parsley.
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RECIPE SUBMITTED BY
katie in the UP
Negaunee, 0