Best 2 Beer And Onion Braised Chicken Recipes

Prepare your taste buds for a culinary adventure as we embark on a journey to discover the delectable flavors of "Beer and Onion Braised Chicken." This dish promises a harmonious blend of savory, sweet, and tangy notes that will leave you craving for more. Whether you're a seasoned chef or a novice home cook, get ready to tantalize your senses with this remarkable recipe.

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:

To achieve perfectly browned chicken, ensure the chicken pieces are patted dry before searing in the pan. This helps create a crispy skin and lock in the chicken's natural juices.
Use a good quality beer for braising the chicken. A dark beer, such as a stout or porter, will impart a rich, malty flavor to the dish, while a lighter beer, such as a pilsner or lager, will provide a more subtle flavor.
Don't be afraid to adjust the amount of garlic, onions, and herbs in the recipe to suit your taste. You can also add other vegetables, such as carrots, celery, or mushrooms.
If you don't have a Dutch oven, you can use a large skillet or braising pan. Just make sure it has a tight-fitting lid.
Serve the braised chicken with mashed potatoes, rice, or egg noodles. You can also garnish it with fresh parsley or chives.

Conclusion:

This beer and onion braised chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the sauce is rich and savory. With a few simple ingredients and a little bit of time, you can create a meal that your family and friends will love.