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Beer braised chicken thighs


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Rate this recipe 4.4/5 (10 Votes)


  • 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


Adapted from


Step 1

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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