Best 2 Beer And Onion Braised Chicken Recipes

Indulge in the tantalizing flavors of Beer and Onion Braised Chicken, a delectable dish where succulent chicken pieces are braised in a rich and flavorful broth made with beer, onions, and a medley of herbs and spices. This classic comfort food promises a tender and juicy chicken that falls off the bone, while the braising liquid transforms into a luscious sauce that elevates the entire dish. Accompanying this main course are three equally enticing recipes: Beer Bread, a rustic and flavorful bread that pairs perfectly with the chicken; Creamed Spinach, a creamy and indulgent side dish that adds a touch of elegance; and Apple Crumble, a sweet and comforting dessert with a buttery oat topping that will satisfy any sweet tooth. Embark on a culinary journey with this comprehensive guide to a satisfying and memorable meal.

Here are our top 2 tried and tested recipes!

BEER- AND ONION-BRAISED CHICKEN CARBONNADE

Beer- and Onion-Braised Chicken Carbonnade image

DH and I enjoyed this flavorful, easy to make recipe from the January 2009 Bon Appetit. Carbonnade is a Belgian beef stew flavored with beer, onions, and brown sugar. Bon Appetit substituted chicken thighs for this twist on an old favorite. Serve over egg noodles.

Provided by Dr. Jenny

Categories Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter (1/4 stick)
4 large chicken thighs (with skin and bones)
3/8 teaspoon ground allspice
1 lb onion, thinly sliced
3 teaspoons packed dark brown sugar, divided
4 small bay leaves
2 teaspoons Dijon mustard
1 cup dark beer
1/2 cup beef broth
1 -2 teaspoon red wine vinegar
1/2 lb egg noodles, cooked per package directions

Steps:

Melt butter in large nonstick skillet over medium-high heat.
Sprinkle chicken with salt, pepper, and allspice. Add chicken to the skillet and saute until brown, about 4 minutes per side; transfer to a plate.
Add onions and 2 tsp brown sugar to skillet; sprinkle with salt and pepper. Cover and saute until deep golden brown, stirring occasionally, about 10 minutes.
Mix in bay leaves, mustard, and remaining 1 tsp sugar. Add chicken, skin side down, then beer, broth, and 1 tsp vinegar. Bring to boil.
Reduce heat to medium. Simmer, covered, 10 minutes.
Uncover skillet and simmer until chicken is cooked through and sauce thickens, turning chicken occasionally, about 20 minutes.
Season with salt and pepper and more vinegar, if desired.
Serve over egg noodles.

BEER AND ONION BRAISED CHICKEN

BEER AND ONION BRAISED CHICKEN image

Categories Soup/Stew Chicken

Yield 4 people

Number Of Ingredients 16

Ingredients

2 tablespoons unsalted butter, or olive oil
4 large chicken thighs with skin and bones
3/8 teaspoon ground allspice
2-3 medium onions, halved from root to stem, and thinly sliced
3 teaspoons (packed) dark brown sugar, divided
2 bay leaves
2 teaspoons Dijon mustard
1 cup beer: ambers and dark lagers shine here (for a gluten-free recipe, use gluten-free beer)
1/2 cup beef stock
1 to 2 teaspoons apple cider vinegar
2 carrots, sliced into 1/2-inch rounds
1/2 pound small creamer potatoes
1 medium turnip, cut into 1-inch pieces
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 scallions, white parts only, chopped, for garnish

Steps:

1. Melt butter in large nonstick skillet over medium-high heat. Sprinkle chicken with salt, pepper, and allspice. Add chicken to skillet and sauté until brown, about 4 minutes per side; transfer to plate. 2. Add onions and 2 teaspoons brown sugar to skillet; sprinkle with salt and pepper. Cover and sauté until deep golden brown, stirring occasionally, about 10 minutes. Mix in bay leaves, mustard, and remaining 1 teaspoon of sugar. Add chicken, skin side down, then beer, broth, and 1 teaspoon vinegar. Bring to boil. 3. Reduce heat to medium. Add carrots, potatoes and turnip. Simmer, covered, 10 minutes. Uncover skillet and simmer until chicken is cooked through and sauce thickens, turning chicken occasionally, about 20 minutes. Season with salt and pepper and more vinegar, and garnish with scallion, if desired

Tips:

Use a Dutch oven or large pot with a tight-fitting lid to braise the chicken. This will help to create a moist and flavorful cooking environment.
Brown the chicken pieces in a little bit of oil before braising them. This will help to develop flavor and color.
Use a good quality beer for braising the chicken. A dark beer, such as a stout or porter, will add a lot of flavor to the dish.
Add plenty of onions to the braising liquid. The onions will add sweetness and depth of flavor to the dish.
Season the braising liquid with salt, pepper, and other spices to taste.
Simmer the chicken in the braising liquid for at least 1 hour, or until the chicken is cooked through.
Serve the chicken with mashed potatoes, rice, or noodles. You can also serve it with a side of vegetables.

Conclusion:

Beer and onion braised chicken is a classic dish that is easy to make and always a crowd-pleaser. The combination of beer, onions, and spices creates a flavorful and tender dish that is perfect for a weeknight meal or a special occasion. So next time you're looking for a delicious and easy chicken dish, give beer and onion braised chicken a try.