Beer Braised Chicken Thighs Recipes

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BEER-BRAISED CHICKEN



Beer-Braised Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/4 pound slab or thick-cut bacon, cut into 1/2-inch pieces
8 skinless, boneless chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
All-purpose flour, for dredging
1 tablespoon extra-virgin olive oil
1 (12-ounce) bottle beer (preferably brown ale)
1 cup frozen pearl onions, thawed
1/2 pound small red-skinned new potatoes, halved
2 tablespoons whole-grain mustard
2 tablespoons packed dark brown sugar
4 sprigs fresh thyme
3 tablespoons chopped fresh parsley

Steps:

  • Heat a large pot over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Remove with a slotted spoon and transfer to a paper-towel-lined plate. Season the chicken with salt and pepper and dredge in flour, shaking off the excess. Add the olive oil to the drippings in the pot. Add the chicken in batches and cook over medium-high heat until golden on the bottom, 6 to 7 minutes, then flip and sear the other side, about 1 minute.
  • Add the beer, onions, potatoes, mustard, sugar, thyme and 1 cup water to the pot and stir, making sure the chicken is fully submerged. Simmer until the chicken is cooked through, about 15 minutes. Discard the thyme and stir in the bacon and parsley.

BEER-BRAISED CHICKEN



Beer-Braised Chicken image

Use your favorite stout or dark ale for this beer-chicken recipe, best served with a side of mashed potatoes and roasted veggies for the ultimate comfort food.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
1 large onion, cut in half, thinly sliced (1 cup)
4 bone-in chicken thighs, skin removed
4 chicken drumsticks, skin removed
3/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup stout or dark beer
2 tablespoons all-purpose flour

Steps:

  • In 12-inch skillet, melt butter over medium-high heat. Cook onion in butter 3 to 5 minutes, stirring occasionally, until crisp-tender. Sprinkle all sides of chicken with salt and pepper. Add chicken to skillet; cook 4 to 6 minutes, turning once, until browned.
  • Pour beer around chicken. Heat to boiling; reduce heat to low. Cover; simmer 45 to 50 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken from skillet; cover to keep warm.
  • In small bowl, mix flour and 1/4 cup hot cooking juices with whisk until smooth. Pour mixture into skillet; cook over medium heat 5 to 6 minutes, stirring constantly with whisk, until thickened and bubbly. Serve chicken with gravy.

Nutrition Facts : Calories 300, Carbohydrate 8 g, Cholesterol 130 mg, Fat 2 1/2, Fiber 0 g, Protein 36 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 2 g, TransFat 0 g

BOTTLE O' BEER CHICKEN THIGHS



Bottle O' Beer Chicken Thighs image

Make and share this Bottle O' Beer Chicken Thighs recipe from Food.com.

Provided by ratherbeswimmin

Categories     Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 (12 ounce) bottle beer, preferably lager
1/4 cup Dijon mustard
3 tablespoons extra virgin olive oil
6 scallions, thinly sliced (white and light green parts only)
2 large garlic cloves, thinly sliced
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon Tabasco sauce
8 chicken thighs, 5-6 ounces each (with bone and skin)

Steps:

  • Make the marinade: in a bowl, whisk the marinade ingredients.
  • Trim the thighs of excess skin and fat; place them in a large zip-lock plastic bag.
  • Pour in the marinade; press the air out of the bag and seal tightly.
  • Turn the bag to distribute the marinade; place in a bowl, and refrigerate for 6-8 hours, turning occasionally.
  • Remove thighs from bag; discard marinade.
  • Pat dry with paper towels; grill over direct medium heat, skin side down first, until the meat next to the bone is opaque, about 10 minutes, turning every 5 minutes.
  • Serve warm.

Nutrition Facts : Calories 548.2, Fat 39.3, SaturatedFat 9.7, Cholesterol 157.9, Sodium 805.2, Carbohydrate 7.6, Fiber 1.2, Sugar 1.4, Protein 34

BEER BRAISED CHICKEN THIGHS WITH MUSHROOMS



Beer Braised Chicken Thighs With Mushrooms image

Make and share this Beer Braised Chicken Thighs With Mushrooms recipe from Food.com.

Provided by dragonpawz

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

3 1/2 tablespoons all-purpose flour, divided
2 teaspoons chopped fresh thyme or 2 teaspoons dried thyme leaves
1/4 teaspoon paprika
4 bone in chicken thighs, skinned
1/2 tablespoon kosher salt
2 tablespoons extra virgin olive oil
1 cup chopped onion
1 (8 ounce) package , either button or 1 (8 ounce) package cremini mushrooms, halved
3/4 cup dark porter beer
3/4 cup low sodium chicken broth
2 teaspoons Worcestershire sauce
1/2 teaspoon ground black pepper
1/4 cup chopped fresh parsley
6 ounces uncooked egg noodles

Steps:

  • Combine 3 tablespoons flour, thyme, and paprika in a large ziplock bag. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to bag, seal and turn to coat.
  • Heat a large nonstick skillet over medium-high heat. Add oil to pan and swirl to coat. Add chicken to pan and cook four minutes or until browned. Turn chicken and cook another two minutes. Remove chicken from pan, chicken will not be cooked through.
  • Add onion and mushrooms to pan and cook five minutes or until mushrooms are browned. Stirring occasionally.
  • Stir in remaining 1 1/2 teaspoons of flour, 1/4 teaspoon salt, beer, chicken broth, Worcestershire sauce and pepper. Bring to a boil and cook two minutes.
  • Return chicken to pan. Reduce heat and cook covered for 15 minutes or until chicken is done.
  • Sprinkle with parsley and serve with noodles.

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