Beer Braised Chicken
Tender, succulent chicken pieces simmered in a savory, aromatic beer reduction with garlic and herbs.
Ingredients
- •3 lbs chicken thighs and drumsticks (1.4 kg)
- •2 tablespoons olive oil (30 ml)
- •1 large yellow onion, sliced
- •3 cloves garlic, minced
- •1 cup pale ale or amber beer (240 ml)
- •1 cup low-sodium chicken broth (240 ml)
- •2 tablespoons tomato paste (30g)
- •1 teaspoon dried thyme
- •2 bay leaves
- •Salt and freshly ground black pepper to taste
- •2 tablespoons fresh parsley, chopped for garnish
Instructions
- 1
Pat the chicken pieces dry with paper towels and season generously on all sides with salt and black pepper.
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- 3
Add the chicken pieces skin-side down and sear until golden brown and crispy, about 5 minutes per side. Remove the chicken and set aside on a plate.
- 4
In the same pot with the remaining chicken fat, add the sliced onions and cook for 5 minutes until soft and translucent.
- 5
Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
- 6
Pour in the beer to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon, and let it simmer for 3 minutes to reduce slightly.
- 7
Stir in the chicken broth, tomato paste, dried thyme, and bay leaves until the tomato paste is fully dissolved in the liquid.
- 8
Return the chicken and any accumulated juices back into the pot, nestling them into the sauce.
- 9
Bring the liquid to a gentle boil, then reduce the heat to low, cover with a lid, and let it simmer for 25 to 30 minutes until the chicken is tender and cooked through.
- 10
Remove the lid for the last 5 minutes of cooking if you want to thicken the sauce slightly.
- 11
Discard the bay leaves, garnish with freshly chopped parsley, and serve hot.
💡 Chef tips
- Choose a balanced pale ale or amber ale; avoid overly hoppy IPAs which can make the sauce bitter.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and taste even better the next day.
- Serve this dish over mashed potatoes, white rice, or crusty bread to soak up the rich, savory sauce.
✅ How it should turn out
The finished dish features melt-in-your-mouth tender chicken coated in a rich, deeply savory, and slightly malty reduction sauce that smells wonderfully of garlic, herbs, and caramelized onions.