Beer Braised Chicken
A hearty, rustic dish where chicken thighs are slow-cooked in a savory beer reduction for a deep, malty flavor and tender, melt-in-your-mouth texture.
Ingredients
- •4 large bone-in, skin-on chicken thighs
- •2 tablespoons olive oil
- •1 large yellow onion, thinly sliced
- •3 cloves garlic, minced
- •12 ounces (355ml) lager or amber beer
- •1 cup chicken stock
- •2 teaspoons Dijon mustard
- •1 teaspoon dried thyme
- •1 tablespoon all-purpose flour
- •Salt and freshly cracked black pepper to taste
- •2 tablespoons fresh parsley, chopped
Instructions
- 1
Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
- 2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken skin-side down and sear until golden brown and crispy, about 5-7 minutes. Remove the chicken and set aside.
- 3
In the same skillet, add the sliced onions and cook until softened and slightly caramelized, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- 4
Sprinkle the flour over the onions and stir constantly for 1 minute to cook out the raw flour taste.
- 5
Slowly pour in the beer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Stir in the chicken stock, Dijon mustard, and dried thyme.
- 6
Return the chicken to the pan, skin-side up. Bring the liquid to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes until the chicken is cooked through and the sauce has thickened slightly.
- 7
Remove the lid and cook for an additional 2-3 minutes if you prefer a thicker sauce. Garnish with fresh parsley before serving.
💡 Chef tips
- Use a crisp lager or a mild amber ale; avoid overly hoppy IPAs as they can turn the sauce bitter during the reduction process.
- You can prepare this dish a day in advance; the flavors actually deepen and improve after sitting in the refrigerator overnight.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
✅ How it should turn out
The chicken should be incredibly tender with a crispy skin, served in a rich, glossy, savory-sweet sauce that smells of toasted malt and aromatic herbs.