People who know me know I like beer. Not only do I love to drink it but I love to cook and bake with it. And thanks to all the wonderful breweries out there these days there are more than a few beers that you can use to create wonderful dishes with.
One dish that I like to make in the fall and winter is a beer braised chicken with onions. This recipe is one that calls for a dark beer preferably a stout or a porter. If you are going with a store bought beer I would suggest Guinness which I have listed in the ingredients. For folks here in the Indianapolis area my top picks for local beers that I have made this with are Flat 12 Pogue’s Run Porter, Sinking’s Ring a Dingle (in March) and Fountain Square’s Backyard Porter to name a few. You can use a bourbon barrel aged stout for a bolder flavor, I HIGHLY recommend it when you can find these beers.
Ingredients:
1 Tbsp unsalted butter
6 chicken thighs, about 2 to 2 1/2 pounds
Salt
3 pounds yellow onions, sliced 1/4-inch thick, root to stem, about 6-8 cups slice
1 Tbsp brown sugar, packed
2 bay leaves
2 teaspoons dried thyme
1 1/2 cups dark beer
1 cup chicken stock
Freshly ground black pepper
In a large Dutch oven over medium-high melt butter season both sides of the chicken thighs with salt and pepper then brown both sides well, do not cook through yet. Remove chicken from pan and set aside.
Drain all but 2 tablespoons of the rendered chicken fat from the pan no need to drain all the brown bits from the chicken this will add flavoring to the onions. Add in onions and brown sugar, cook on medium heat onions until they begin to brown. About 15 minutes.
Add in beer, bay leaves time and salt and pepper to taste to onions carefully stirring. Place chicken on top of the mixture and bring to a simmer. Cover and let simmer for 45 minutes. Uncover and let cook until the meat is tender and pulls easily from the bone, 45 – 60 minutes.
I serve my chicken over homemade dumpling noodle with bourbon brown sugared carrots.
No comments:
Post a Comment