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Beer Braised Chicken and Onions
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Succulent chicken thighs simmered in dark beer and chicken stock with caramelized onions. A decadent chicken carbonnade stew.
Ingredients:
  • 1 tablespoon unsalted butter
  • 6 chicken thighs, about 2 to 2 1/2 pounds
  • Salt
  • 3 pounds yellow onions, sliced 1/4-inch thick, root to stem, about 6-8 cups sliced
  • 1 tablespoon brown sugar, packed
  • 2 bay leaves
  • 2 teaspoons dried thyme
  • 2 tablespoons smooth Dijon mustard
  • 1 1/2 cups dark beer
  • 1 cup chicken stock
  • Freshly ground black pepper
Instructions:
  • In a large Dutch oven over medium-high heat, melt butter. Pat dry the chicken thighs with paper towels and place skin side down in the pot. Lightly season the meat side with salt. Brown the chicken well on both sides. Transfer the browned thighs to a bowl and set aside.
  • After cooking the chicken, save only 2 tablespoons of the flavorful fat in the pan, keeping the delicious browned bits. Avoid disposing of the excess fat in the sink to prevent plumbing issues; instead, pour it into a jar for disposal.
  • Lower the heat to medium and add sliced onions to the pan. Optionally, sprinkle brown sugar over the onions to enhance their natural sweetness. Slowly cook the onions, stirring occasionally, until they start to brown, approximately 15 minutes.
  • Enhance flavors and simmer: Stir in bay leaves, thyme, mustard, 2 teaspoons of salt, and beer with the onions, scraping up any browned bits. Introduce chicken thighs and stock, then bring to a gentle simmer.
  • Simmer the covered pot for 45 minutes, then uncover and simmer until the chicken is falling off the bone tender, for about 45 minutes to 1 hour. Adjust salt to taste and serve over egg noodles, rice, or potatoes.

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