Recipe by Melaina Gasbarrino
Beer-braised chicken is the perfect way to show your friends just how perfectly you mastered the art of cooking chicken that isn’t your average grilled beer can chicken barbecue. With those warm spring days fast approaching this recipe is like a gear-up for all those grill masters out there to perfect cooking chicken stovetop before you take to the grill.
As beer tenderizes meat, this dish creates the perfect balance between a tender and sweet piece of chicken. By adding the beer you certainly are amp-ing up the flavors and using a unique tenderizing method that beer-lovers are falling in love with. Because the chicken and potatoes aren’t braised for a longtime the subtleties in the beer will shine through in this dish.
When choosing a beer for this dish we tend to lean towards choosing brown ale to add a little bit of sweetness to this dish. Many of the brown ales you will find will range in color from deep amber to brown and can range in flavor from caramel to chocolate. So needless to say if you want to kick up the sweetness factor of this dish a notch than brown ale is the way to go.
Melaina is from a small town in Ontario, Canada and as an avid environmentalist with a passion for focusing on healthy living. Having traveled the world and written about it every step of the way, she one day hopes to develop unique environmental educational programs for kids.
For more tips and recipes from Melaina, follow me on Twitter (@MarcusCooks)
Calories per serving: 440
Prep time: 15 mins
Cooking time: 25 mins
Total time: 40 mins
1/4 lb slab or thick-cut bacon, cut into 1/2 inch pieces
8 skinless, boneless chicken thighs(about 2 1/2 pounds)
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
1 tbsp olive oil
1 (12-ounce) bottle of beer
1 cup pearl onions
1/2 lb small new potatoes, halved
2 tbsp whole-grain mustard
2 tbsp packed dark brown sugar
1 cup water
4 springs fresh thyme
3 tbsp chopped fresh parsley
1. Heat a large pot over medium to high heat. Add the bacon and cook until brown, approximately 5 minutes. Remove and transfer to a paper-towel-lined plate to remove excess fat.
2. Season the chicken with sea salt and freshly ground black pepper and dredge in flour, shaking off excess.
3. Add the olive oil to the drippings in the pot then add the chicken and cook over medium to high heat for 6 to 7 minutes on each side or until golden brown.
4. Pour the beer into the pot then stir in the onions, potatoes, mustard, brown sugar, thyme, and 1 cup of water. Ensure the chicken is fully submerged in the mixture.
5. Simmer until the chicken is cooked through, around 15 minutes. Remove the thyme springs then stir in the parsley and bacon and serve.