Beer braised chicken thighs

Photo by Valerie F.
Adapted from bhg.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bhg.com

Ingredients

  • Brown Ale-Braised Chicken

  • 1

    Tbsp packed brown sugar

  • 1/2

    Tbsp chili powder

  • 1/2

    tsp salt

  • 1/4

    tsp ground black pepper

  • 1/4

    tsp crushed red pepper

  • 8

    skin-on chicken thighs (I used a mix of thighs and drumsticks)

  • 1

    Tbsp vegetable oil

  • 1

    medium onion, sliced

  • 2

    stalks celery, chopped

  • 8

    small whole carrots with tops, peeled

  • and top trimmed to 1 inch (I just cut up some regular carrots)

  • 2

    Tbsp all-purpose flour

  • 1

    12-oz bottle brown ale (or whatever you've got on hand)

  • 1/2

    C chicken stock

  • 4

    cloves garlic, peeled (I threw in a few extra)

  • Coarsely chopped celery leaves

  • Fresh thyme

Directions

Preheat oven to 350. In a small bowl combine brown sugar, chili powder, salt, pepper, and crushed red pepper; rub into chicken. Let stand 10 minutes. (I threw mine back in the fridge until I was ready to start dinner.) In an extra-large ovenproof skillet heat oil over medium-high heat. Add chicken; cook until well browned on both sides and skin is crispy. Remove chicken from skillet. Drain fat, reserving 1 Tbsp. In the same skillet cook and stir the onion, celery, and carrots in the reserved fat about 5 minutes or until tender. Stir in flour; cook and stir 1 minute. Stir in beer and broth. Bring to a simmer. Return chicken to skillet. Add garlic. Cover and bake 40 minutes. Sprinkle with celery leaves and thyme.

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