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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Beer-Braised Chicken Recipe

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This recipe for Beer-Braised Chicken is from The Lockhart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 lb. thick-cut bacon, cut into pieces
2 1/2 lbs. boneless chicken thighs, or chicken breasts cut into thirds
Kosher salt or sea salt
fresh ground pepper
3/4 c. unbleached all-purpose flour
1 tbsp. extra virgin olive oil
1 bottle of beer (preferably brown ale)
1 c. frozen pearl onions, thawed
1/2 lb. small to medium size red skinned potatoes, washed and cut in halves
2 tbsp. whole grain mustard
2 tbsp. dark brown sugar
4 sprigs fresh thyme
3 tbsp. fresh parsley, chopped
Directions:
Directions:
Season chicken with salt and pepper and dredge in flour. Set aside. Heat a large pot over medium-high heat. Add bacon to the pot and brown. Remove bacon with a slotted spoon and transfer it to a paper towel-lined plate. Add olive oil to the bacon drippings in the pot. Once oil is hot, add chicken to the pot in batches and sear each side until golden brown. Add beer, onions, potatoes, mustard, brown sugar, thyme and 1 cup of water to the pot (chicken should be submerged). Simmer the chicken for about 15 minutes, or until the chicken is fully cooked and no longer pink inside. Remove and discard the thyme. Stir in the bacon and parsley and serve.

 

 

 

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