Beer Braised Chicken Thighs
This one-pot dinner is hearty and loaded with flavor. The chicken turns tender in the beer-based sauce while the vegetables soak up all that buttery flavor.
Servings: 4
Equipment
- Braiser or Oven-Proof Skillet
Ingredients
- 1 ½ Pounds chicken thighs 5 or 6 thighs, bone-in and skin-on
- ½ Teaspoon sea salt
- ½ Teaspoon black pepper freshly ground
- 1 Teaspoon ground paprika
- 1 Tablespoon olive oil
- 2 carrots large, cut into thick diagonal slices
- 2 Cups baby potatoes 15 to 18 potatoes, halved if large
- 4 Cloves garlic smashed
- 2 shallots medium, thickly sliced
- ¼ Teaspoon caraway seeds
- 1 Cup pale ale or lager, not too hoppy or dark
- 1 Tablespoon whole grain mustard
- 1 Tablespoon Dijon mustard smooth
- 3 Sprigs fresh herbs such as thyme, rosemary or sage
- 1 Tablespoon unsalted butter
Instructions
- Preheat the oven to 375°F and position a rack in the center.
Sear the Chicken
- Pat the chicken dry and season with salt, pepper and paprika.
- Heat a large oven-safe skillet or braiser over medium heat. If you don’t have a braiser or large oven-safe skillet, use a Dutch oven, removing the lid for the final roasting phase to crisp the skin.
- Add olive oil and swirl to coat.
- Add the chicken skin-side down and sear for 4 to 6 minutes per side, until well browned. Transfer to a plate.
Cook the Vegetables
- Spoon off all but 2 tablespoons of fat from the pan.
- Add the carrots and potatoes and cook for 4 or 5 minutes, stirring occasionally, until starting to color.
Add More Ingredients
- Add the garlic, shallots, and caraway seeds.
- Cook for 1 minute, stirring, until the shallots begin to soften.
- Pour in a splash of beer to deglaze, scraping up any browned bits.
- Stir in the remaining beer and both mustards.
- Nestle the chicken back into the pan, skin-side up, and tuck the herb sprigs into the liquid.
Braise in the Oven
- Cover loosely with foil or a lid. Set the foil or lid at an angle so a bit of steam can escape.
- Transfer to the oven and braise for 25 minutes.
- Uncover and roast for 10 to 15 minutes more, until the chicken reaches 170°F, the skin is crisp and the vegetables are tender.
- Remove from the oven, stir the butter into the sauce, and let rest for 5 minutes before serving.
Notes
Don’t rush the sear: Let the chicken release naturally to get crisp, even browning.
Mind the liquid level: The beer should reach about halfway up the chicken.
Keep veggies uniform: Cut potatoes and carrots to similar sizes for even cooking.
Herbs on the stem: Keeping thyme, rosemary, or sage on whole sprigs makes them easy to fish out after cooking so you avoid woody bits while still infusing the sauce with their aroma and flavor. Tuck herbs fully into the liquid so they infuse without burning. If you prefer a stronger herb note, add a few fresh sprigs after cooking.
Balance flavors: Finish with a touch of butter or lemon juice to brighten the sauce.
Serve straight from pan: This dish makes a rustic presentation when brought to the table in its braiser, especially for casual gatherings or Sunday dinners.
Creative leftover use: Shred the chicken into the sauce and toss with egg noodles or spaetzle. Or slice the vegetables and chicken to top a warm grain salad.
Mind the liquid level: The beer should reach about halfway up the chicken.
Keep veggies uniform: Cut potatoes and carrots to similar sizes for even cooking.
Herbs on the stem: Keeping thyme, rosemary, or sage on whole sprigs makes them easy to fish out after cooking so you avoid woody bits while still infusing the sauce with their aroma and flavor. Tuck herbs fully into the liquid so they infuse without burning. If you prefer a stronger herb note, add a few fresh sprigs after cooking.
Balance flavors: Finish with a touch of butter or lemon juice to brighten the sauce.
Serve straight from pan: This dish makes a rustic presentation when brought to the table in its braiser, especially for casual gatherings or Sunday dinners.
Creative leftover use: Shred the chicken into the sauce and toss with egg noodles or spaetzle. Or slice the vegetables and chicken to top a warm grain salad.
Nutrition
Calories: 520kcal | Carbohydrates: 20g | Protein: 30g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 174mg | Sodium: 533mg | Potassium: 849mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5634IU | Vitamin C: 20mg | Calcium: 53mg | Iron: 2mg
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