Chicken Braised in Beer

Elevate your dinner table with the rich, hearty flavors of Chicken Braised in Beer—a comforting one-pot marvel that combines tender, golden-browned chicken thighs with an aromatic medley of onions, garlic, carrots, and celery. Braised to perfection in a luscious sauce made from pale ale or lager, chicken broth, Dijon mustard, and a touch of brown sugar, this dish strikes the perfect balance between savory and subtly sweet. Infused with herbs like thyme and bay leaves, it delivers layers of depth in every bite. The final simmer thickens the sauce to a velvety consistency, making it irresistible when paired with crusty bread, creamy mashed potatoes, or fluffy rice. Simple yet sophisticated, this recipe is perfect for cozy family meals or impressive dinner parties.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs (bone-in, skin-on)
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 large Yellow onion (thinly sliced)
• 4 cloves Garlic (minced)
• 3 medium Carrots (peeled and cut into chunks)
• 2 stalks Celery stalks (chopped)
• 2 leaves Bay leaves
• 4 sprigs Fresh thyme (or 1 teaspoon dried thyme)
• 12 ounces Beer (preferably a pale ale or lager)
• 1 cup Chicken broth
• 1 tablespoon Dijon mustard
• 1 tablespoon Brown sugar
• 2 tablespoons Parsley (chopped, for garnish)

Directions

Step 1

Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.

Step 2

Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the chicken thighs, skin-side down, until golden brown and crispy, approximately 4-5 minutes. Flip and cook for another 3 minutes on the other side. Remove the chicken and set aside.

Step 3

In the same skillet, lower the heat to medium and add the sliced onion. Cook for 4-5 minutes until softened, stirring occasionally.

Step 4

Add the minced garlic, carrots, and celery. Sauté for an additional 3-4 minutes until the vegetables begin to soften.

Step 5

Stir in the bay leaves and thyme, allowing the herbs to become fragrant, about 1 minute.

Step 6

Pour in the beer and scrape the bottom of the pot with a wooden spoon to deglaze, dislodging any browned bits.

Step 7

Add the chicken broth, Dijon mustard, and brown sugar, stirring to combine.

Step 8

Return the chicken thighs to the skillet, skin-side up. Ensure the liquid reaches about halfway up the chicken pieces, but does not cover the crispy skin.

Step 9

Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet with a lid and braise for 50-60 minutes, or until the chicken is tender and cooked through.

Step 10

Remove the lid and let the dish simmer uncovered for an additional 10-15 minutes to thicken the sauce slightly.

Step 11

Discard the bay leaves and thyme sprigs. Taste the sauce and adjust seasoning with more salt and pepper, if needed.

Step 12

Garnish with chopped parsley before serving. Serve hot with crusty bread, rice, or mashed potatoes to soak up the flavorful sauce.

Nutrition Facts

Serving size	(1963.7g)

Amount per serving	% Daily Value*
Calories	2529.7

Total Fat 171.2g	0%
Saturated Fat 44.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 729mg	0%
Sodium 4160.1mg	0%
Total Carbohydrate 61.6g	0%
Dietary Fiber 9.0g	0%
Total Sugars 25.2g
Protein 172.2g	0%

Vitamin D 0IU	0%
Calcium 292.6mg	0%
Iron 11.2mg	0%
Potassium 2900.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.2%

Protein: 27.8%

Carbs: 10.0%