Beer- and Onion-Braised Chicken Carbonnade

Recipe by Dr. Jenny
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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