Best 12 Beer Braised Chicken Recipes

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Indulge in the tantalizing flavors of Beer-Braised Chicken, a culinary masterpiece that will tantalize your taste buds. Simmered in a rich and flavorful broth infused with the malty essence of beer, this dish offers a delightful balance of savory and slightly sweet notes. The chicken emerges succulent and tender, infused with the aromatic essence of the beer and herbs, while the accompanying vegetables soak up the delectable sauce, creating a symphony of flavors. This hearty and comforting dish is perfect for a cozy dinner with loved ones or a casual get-together. Elevate your culinary experience by exploring the diverse selection of recipes provided, ranging from the classic Beer-Braised Chicken to variations that incorporate unique ingredients and cooking techniques. Discover the magic of beer-braised chicken and embark on a culinary adventure that will leave you craving for more.

Here are our top 12 tried and tested recipes!

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 RABBIT (OR CHICKEN) FOR THE CROCK POT



Beer-Braised Rabbit (Or Chicken) for the Crock Pot image

Make and share this Beer-Braised Rabbit (Or Chicken) for the Crock Pot recipe from Food.com.

Provided by papergoddess

Categories     One Dish Meal

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 14

2 -2 1/2 lbs dressed rabbit or 2 -2 1/2 lbs broiler-fryer chickens, cut up
2 tablespoons olive oil
3 medium potatoes, peeled and halved
3 -4 carrots, peeled and bias-cut in 1 inch pieces
1 onion, thinly sliced
1 cup beer
1/4 cup chili sauce
1 tablespoon brown sugar
1 garlic clove, minced
1/3 cup cold water
3 tablespoons all-purpose flour
1/2 teaspoon salt
paprika (to garnish) (optional)
parsley (to garnish) (optional)

Steps:

  • In a crock-pot, place potatoes, carrots and onion.
  • Season meat with salt and pepper; brown in oil on all sides and place in crock pot on top of vegetables.
  • Combine beer, chili sauce,, brown sugar, and garlic; pour over meat.
  • Cover and cook on high heat setting for 3 1/2- 4 hours.
  • Remove meat and drain vegetables.
  • Measure cooking liquid and add beer, water, or broth to make 1 1/2 cups.
  • Put reserved cooking liquid in a saucepan, and return meat and vegetables to the crock pot.
  • Mix 1/3 cup water with 3 tbs flour in a gravy shaker or jar and shake until smooth.
  • Stir into reserved liquid; cook, stirring constantly until thickened.
  • Serve sauce over meat and vegetables, sprinkle with paprika and garnish with parsley if desired.
  • Note: This can be baked in an oven-proof casserole rather than a crock-pot.
  • Bake at 350°F for approx 1 1/2 hours, or until meat and vegetables are tender.

BEER-BRAISED CHICKEN THIGHS



Beer-Braised Chicken Thighs image

Provided by Rachael Ray : Food Network

Time 2h5m

Yield 4 servings

Number Of Ingredients 16

8 pieces bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 link andouille sausage, casing removed and chopped, or 4 slices bacon, chopped
1 onion, chopped
2 ribs celery, chopped
1 green bell pepper, seeded and chopped
2 to 3 cloves garlic, chopped
2 tablespoons chopped fresh thyme
1 rounded tablespoon all-purpose flour
1 (12-ounce) bottle lager beer
1 (14-ounce) can diced tomatoes with chiles or stewed tomatoes
1 cup chicken stock
2 tablespoons hot sauce
Scallions, white and green parts, thinly sliced, for garnish
Warm baguette, for mopping

Steps:

  • Pat the chicken thighs dry, and season with salt and pepper.
  • Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium-high heat, add the chicken and brown on both sides in 2 batches.
  • Remove the chicken to a plate and spoon out 1/2 the drippings, and add the andouille sausage. Brown for 2 minutes and then add the onion, celery, pepper, garlic, and thyme, and cook to soften, for about 10 minutes over medium heat.
  • Add the flour, stir 1 to 2 minutes, and then pour in the beer and let the foam subside. Stir in the tomatoes, stock, and hot sauce. Let the sauce thicken a bit, and then slide the chicken into the pot and simmer to cook through. Serve with warm crusty bread, or cool and store for make-ahead meal.

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.

BEER BRAISED CHICKEN, SAUSAGE AND ONIONS



Beer Braised Chicken, Sausage and Onions image

This is simple comfort food. And the best part it takes no time and is very easy. Just slow cooked on your stove or you can finish in the oven which I do in my cast iron skillet. It is just chicken sausage links and onions ...slow cooking. Serve this with some roasted potatoes that I slightly mash in a big bowl, topped with the chicken, sausage, onions and juice and some crunchy bread to soak up all the juices. What more could you want. NOTE: I use chicken thighs and chicken breasts ... but if you want to use a whole cut up chicken, that is fine. You can you any combination you want. I prefer bone in skin on but you can use whatever you enjoy best.

Provided by SarasotaCook

Categories     Chicken

Time 1h20m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 12

4 large chicken thighs, bone in and with skin (you can be healthy but for this dish I think the skin and bone adds flavor)
2 chicken breasts, bone in and with skin (you can be healthy but for this dish I think the skin and bone adds flavor)
3 mild Italian sausages, cut in 2-inch pieces on a angle
2 large onions, thin sliced (cut in half and then thin sliced)
12 ounces dark beer (1 bottle)
1 cup chicken broth
1 1/2 tablespoons brown sugar
1 1/2 tablespoons Dijon mustard
1 teaspoon ground allspice
2 tablespoons flour
4 tablespoons vegetable oil (3 to saute, 1 to coat the chicken)
1 bay leaf

Steps:

  • Chicken -- I like rub the chicken with 1 tablespoon olive oil and then coat with the salt, pepper, and allspice.
  • Saute -- Then in a large dutch oven (I happen to have a deep cast iron skillet) but I like to transfer to the oven, so use something deep for either the stove or something you can transfer to the oven to finish cooking. Add the oil and cook 1/2 of the chicken skin side down on medium high heat. Remove and set to the side and then cook the other 1/2. You don't want to crowd the pan as they cook. You just want to cook the chicken until all the skin and chicken is golden brown. Then lastly add the sausage pieces and once again, cook until golden brown and remove to the plate with the chicken.
  • Onions -- Add the onions to the pot (on medium high) and saute a few minutes, 3-4 is all they take until they soften. Then stir in the brown sugar and reduce to medium low and cover until golden brown, stirring occasionally. This will take about 5-8 minutes.
  • Sauce -- Add in the flour and cook 1 minute to mix in with the onions and then add the bay leaf, mustard, broth, and beer and bring to a boil. Reduce to low and arrange the chicken in pot in one layer. Don't forget to pour in any juices from the plate too. Good Stuff! Now if you can, transfer to the oven and cook at 375 uncovered, or you can continue to cook on the stove top on low to medium low also uncovered, but the oven to me gives it a better taste. It takes about 40 minutes until the chicken is falling all the bone.
  • Serving -- I like to take some roasted potatoes and put in the bottom of a bowl and slightly mash with a small fork. Then top with the chicken pieces and some of the sausage and onions and juice. A nice slice of toasted bread and a small salad. How much more comfort food can you get.

Nutrition Facts : Calories 515.9, Fat 34.9, SaturatedFat 9.3, Cholesterol 107.2, Sodium 753.6, Carbohydrate 14.9, Fiber 1, Sugar 6, Protein 30.8

BEER BRAISED SZECHUAN CHICKEN WINGS



Beer Braised Szechuan Chicken Wings image

Provided by Food Network

Time 2h45m

Yield 4 servings

Number Of Ingredients 15

2 pounds chicken wings
1/2 cup low-sodium soy sauce
1/4 cup dark brown sugar
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1 teaspoon Chinese five-spice powder
1 teaspoon Szechuan peppercorns, dry toasted until fragrant
5 dried red chiles, crushed
1 bunch scallions, whites sliced thinly across, greens in 2-inch pieces
1 star anise
1/4 cup rice vinegar
2 bottles ale beer, such as Bass or Sam Adams Summer Ale
4 tablespoons butter
50/50 cornstarch-all-purpose flour mixture, for dusting
Vegetable oil, for frying

Steps:

  • In a large, heavy-bottomed pot or Dutch oven, combine the wings, soy sauce, sugar, garlic, ginger, five-spice, Szechuan peppercorns, dried chiles, scallion greens (reserve the sliced whites for garnish) and star anise. Mix all of the ingredients until well combined. You may marinate the wings overnight for a deeper flavor, if you wish.
  • Add the rice vinegar and beer to the pot. Bring the pot up to a boil over high heat, and then lower the heat to a rolling simmer. Braise the wings, uncovered, until they are tender, about 1 hour. Remove the wings from the braise to a sheet tray and refrigerate until cold.
  • Reduce the braise over medium heat until the consistency can thinly coat the back of a spoon. Strain the braising liquid through a fine mesh sieve, discarding the solids. Whisk in the butter to the glaze. Check for seasoning.
  • Preheat the deep-frying oil in a large pot to 375 degrees F.
  • Pat the chilled chicken wings dry, and then toss to coat in the cornstarch-flour mixture, shaking off any excess flour.
  • Deep-fry the wings in small batches, being careful to not overcrowd the pot, until dark brown and crispy, about 3 minutes. Drain the wings from the oil into a large bowl, adding the spicy beer glaze and tossing until well coated. Serve the wings hot garnished with the sliced scallion whites.

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

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-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

BEER-BRAISED CHICKEN TACOS



Beer-Braised Chicken Tacos image

Enjoy this Mexican-style dinner featured with chicken, beer, Old El Paso® taco shells and green chiles--a wonderful meal.

Provided by Old El Paso

Categories     Trusted Brands: Recipes and Tips     Old El Paso®

Time 36m

Yield 8

Number Of Ingredients 13

2 tablespoons vegetable oil
1 large onion, finely chopped
2 cups shredded cooked chicken
¾ cup Mexican beer
1 tablespoon ground ancho chiles
½ teaspoon ground cumin
½ teaspoon salt
1 (10 ounce) can Old El Paso® green or mild red enchilada sauce
8 Old El Paso® taco shells, heated as directed on box
1 (4 ounce) can Old El Paso® chopped green chiles
½ cup sour cream
½ cup chopped fresh cilantro
8 lime wedges

Steps:

  • In 12-inch skillet, heat oil over medium-high heat. Add onion and chicken; cook about 1 minute or until onion is tender. Stir in remaining sauce ingredients. Heat to boiling. Reduce heat to low; cook uncovered about 20 minutes, stirring occasionally.
  • Spoon chicken mixture into taco shells; top with remaining ingredients.

Nutrition Facts : Calories 188.9 calories, Carbohydrate 13.4 g, Cholesterol 15.8 mg, Fat 12.1 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 3.6 g, Sodium 455 mg, Sugar 1.5 g

BEER-BRAISED RABBIT (OR CHICKEN) FOR THE CROCK POT RECIPE



Beer-Braised Rabbit (Or Chicken) for the Crock Pot Recipe image

Provided by KimberlyB

Number Of Ingredients 12

2 -2 1/2 lbs dressed rabbit or 2 -2 1/2 lbs broiler-fryer chickens, cut up
2 tablespoons olive oil
3 medium potatoes, peeled and halved
3 -4 carrots, peeled and bias-cut in 1 inch pieces
1 onion, thinly sliced
1 cup beer
1/4 cup chili sauce
1 tablespoon brown sugar
1 garlic clove, minced
1/3 cup cold water
3 tablespoons all-purpose flour
1/2 teaspoon salt paprika (to garnish) (optional) parsley (to garnish) (optional) k

Steps:

  • 1. In a crock-pot, place potatoes, carrots and onion. 2. Season meat with salt and pepper; brown in oil on all sides and place in crock pot on top of vegetables. 3. Combine beer, chili sauce,, brown sugar, and garlic; pour over meat. 4. Cover and cook on high heat setting for 3 1/2- 4 hours. 5. Remove meat and drain vegetables. 6. Measure cooking liquid and add beer, water, or broth to make 1 1/2 cups. 7. Put reserved cooking liquid in a saucepan, and return meat and vegetables to the crock pot. 8. Mix 1/3 cup water with 3 tbs flour in a gravy shaker or jar and shake until smooth. 9. Stir into reserved liquid; cook, stirring constantly until thickened. 10. Serve sauce over meat and vegetables, sprinkle with paprika and garnish with parsley if desired. 11. Note: This can be baked in an oven-proof casserole rather than a crock-pot. 12. Bake at 350°F for approx 1 1/2 hours, or until meat and vegetables are tender.

BEER AND ONION BRAISED CHICKEN



BEER AND ONION BRAISED CHICKEN image

Categories     Soup/Stew     Chicken

Yield 4 people

Number Of Ingredients 16

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

BEER-BRAISED CHICKEN TACOS



Beer-Braised Chicken Tacos image

Enjoy this Mexican-style dinner featured with chicken, beer, Old El Paso® taco shells and green chiles - a wonderful meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 8

Number Of Ingredients 13

2 tablespoons vegetable oil
1 large onion, finely chopped (1 cup)
2 cups shredded cooked chicken
3/4 cup Mexican beer
1 tablespoon ground ancho chiles
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 can (10 oz) Old El Paso™ green or mild red enchilada sauce
8 Old El Paso™ taco shells (from 4.6-oz box), heated as directed on box
1 can (4 oz) Old El Paso™ chopped green chiles
1/2 cup sour cream
1/2 cup chopped fresh cilantro
8 lime wedges

Steps:

  • In 12-inch skillet, heat oil over medium-high heat. Add onion and chicken; cook about 1 minute or until onion is tender. Stir in remaining sauce ingredients. Heat to boiling. Reduce heat to low; cook uncovered about 20 minutes, stirring occasionally.
  • Spoon chicken mixture into taco shells; top with remaining ingredients.

Nutrition Facts : Calories 220, Carbohydrate 15 g, Cholesterol 40 mg, Fat 2, Fiber 2 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 4 g, TransFat 0 g

Tips:

  • Use a good quality beer for the best flavor. A dark beer will give the chicken a richer flavor, while a lighter beer will give it a more delicate flavor.
  • Sear the chicken in a hot skillet before braising it. This will help to brown the chicken and give it a crispy skin.
  • Add vegetables to the braising liquid for extra flavor. Some good options include carrots, onions, celery, and garlic.
  • Cook the chicken on low heat for at least 2 hours. This will help to tenderize the chicken and allow the flavors to develop.
  • Serve the chicken with mashed potatoes, rice, or noodles.

Conclusion:

Beer-braised chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great dish to serve at a party or potluck. With a few simple ingredients and a little bit of time, you can create a mouthwatering dish that everyone will love.

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