Beer Braised Chicken, Sausage and Onions

This is simple comfort food. And the best part it takes no time and is very easy. Just slow cooked on your stove or you can finish in the oven which I do in my cast iron skillet. It is just chicken sausage links and onions ...slow cooking. Serve this with some roasted potatoes that I slightly mash in a big bowl, topped with the chicken, sausage, onions and juice and some crunchy bread to soak up all the juices. What more could you want. NOTE: I use chicken thighs and chicken breasts ... but if you want to use a whole cut up chicken, that is fine. You can you any combination you want. I prefer bone in skin on but you can use whatever you enjoy best.

• Ready In: 1 hr 20 mins
• Serves: 6-8
• Yields: 6-8

Ingredients

• 4  large chicken thighs, bone in and with skin (you can be healthy but for this dish I think the skin and bone adds flavor)
• 2  chicken breasts, bone in and with skin (you can be healthy but for this dish I think the skin and bone adds flavor)
• 3  mild  Italian sausages, cut in 2-inch pieces on a angle
• 2  large onions, thin sliced (cut in half and then thin sliced)
• 12  ounces dark beer (1 bottle)
• 1  cup chicken broth
• 1 1⁄2 tablespoons brown sugar
• 1 1⁄2 tablespoons Dijon mustard
• 1  teaspoon ground allspice
• 2  tablespoons flour
• 4  tablespoons  vegetable oil (3 to saute, 1 to coat the chicken)
• 1  bay leaf

Directions

1. Chicken -- I like rub the chicken with 1 tablespoon olive oil and then coat with the salt, pepper, and allspice.
2. Saute -- Then in a large dutch oven (I happen to have a deep cast iron skillet) but I like to transfer to the oven, so use something deep for either the stove or something you can transfer to the oven to finish cooking. Add the oil and cook 1/2 of the chicken skin side down on medium high heat. Remove and set to the side and then cook the other 1/2. You don't want to crowd the pan as they cook. You just want to cook the chicken until all the skin and chicken is golden brown. Then lastly add the sausage pieces and once again, cook until golden brown and remove to the plate with the chicken.
3. Onions -- Add the onions to the pot (on medium high) and saute a few minutes, 3-4 is all they take until they soften. Then stir in the brown sugar and reduce to medium low and cover until golden brown, stirring occasionally. This will take about 5-8 minutes.
4. Sauce -- Add in the flour and cook 1 minute to mix in with the onions and then add the bay leaf, mustard, broth, and beer and bring to a boil. Reduce to low and arrange the chicken in pot in one layer. Don't forget to pour in any juices from the plate too. Good Stuff! Now if you can, transfer to the oven and cook at 375 uncovered, or you can continue to cook on the stove top on low to medium low also uncovered, but the oven to me gives it a better taste. It takes about 40 minutes until the chicken is falling all the bone.
5. Serving -- I like to take some roasted potatoes and put in the bottom of a bowl and slightly mash with a small fork. Then top with the chicken pieces and some of the sausage and onions and juice. A nice slice of toasted bread and a small salad. How much more comfort food can you get.