As the weather starts to become a bit colder outside, you’re going to need some delicious and rustic dishes that are going to warm you and your family up from the inside out. Let’s start with these Beer Braised Chicken thighs that can be made in your Dutch oven!
I hope you had a wonderful Labor Day and as good of summer as you could during this crazy pandemic. Many of you, like us, have not been able to do much or have a vacation this year just to remain safe and have minimum exposure as much as possible. Even though the year is in its last months (thank goodness) that is good news for me because I am a huge lover of Fall. Yep! Bring on the knee-length boots, Halloween parties, Pumpkin recipes and patches, Hocus Pocus, and hearty dishes made in a Dutch oven because this is the season that I wait 9 months for every year.
I am getting a head start this year with making some comfort food dishes that you will see in the upcoming weeks that are sure to stick to your ribs and satisfy your bellies. This Beer Braised Chicken Thighs recipe is first on the list. It has everything! It’s made with onions, celery, carrots, beer (of course), and even some cream to ade the sauce more succulent and irresistible. This is already one of my favorite dishes of the Fall!
How to Make Beer Braised Chicken Thighs
Prep – Heat Dutch oven on medium-high heat. Add the olive oil. Preheat oven to 375 Degrees.
Season chicken thighs – Season the chicken thighs with kosher salt and pepper. Add the flour to a shallow pan, set it aside.
Cook chicken – Dredge the chicken thighs through the flour, skin side, and shake off excess. Place the chicken thighs in the oven skin side down and allow to cook for about 5 minutes. The skin should be golden brown and slightly crispy. Once cooked, remove from the pot and set aside. Continue to cook the rest of the chicken thighs the same way.
Add vegetables – Once the chicken has cooked, using the rendered fat from the chicken in the pot, add the onions, celery, and carrots to the Dutch oven and cook until the veggies are softened about 10 minutes. Add the minced garlic and cook for about 3 minutes.
Add beer – Pour the beer into the pot and use a wooden spoon to scrape the chicken bits from the bottom of the pan. Stir in the butter until dissolved. Add the potatoes and place the chicken thighs back into the pot. NOTE: You may have 2 thighs on top/ in between the rest of the chicken thighs depending on the size of your Dutch oven.
Cook for 30 minutes – Add the thyme on top of the chicken thighs. Place the lid on top of the thighs and into the oven for 30 minutes. Then remove the lid and cook for 15 minutes uncovered.
Add heavy cream – Remove from the oven, and using tongs, remove the chicken from the pot and place in a large bowl. With the potatoes, veggies, and liquid in the pot, add the heavy cream and stir. Squeeze the lemon into the pot, and add the smoked paprika. Season with salt and pepper to taste. Place the chicken thighs back into the pot and put the lid back on the pot and leave until ready to serve.
Common Questions About Beer Braised Chicken Thighs
What beer do I choose to braise the chicken?
When braising this chicken in beer, you want to pick a dark lager beer. I picked a cheap beer because I don’t know any better. The beer I chose was Fosters Lager Beer. I wouldn’t go as dark as Guinness, but definitely pick something that is favorable for cooking and isn’t a “lite” beer. That beer combined with the other flavors in the pot is going to give this dish an insane amount of flavor that you won’t believe.
What’s the best side dish for Beer-Braised Chicken Thighs?
The other important factor when making this dish is what you serve the dish with. This is absolutely your choice. I think this dish would go well over mashed potatoes or rice, but I served it over egg noodles, which was a great choice I think. Not only that, it is easy for me to get my son to eat egg noodles.
Overall, be sure to put this recipe for Beer-Braised Chicken Thighs on your Fall menu and watch your family swoon over this dish and ask for it year after year.
PrintBeer-Braised Chicken Thighs
- Total Time: 1 hour 45 mins
- Yield: 8 1x
Description
This Beer Braised Chicken Thighs recipe is made with chicken thighs, potatoes, carrots, and smothered in a creamy sauce. Serve over egg noodles for a wholesome dish.
Ingredients
- 8 Bone-in Chicken Thighs
- 1 c. flour
- 1 tbsp. Kosher salt
- ½ tbsp. Black pepper
- 2 tbsp. Olive oil
- 1 small onion, diced
- 2 celery stalks, diced
- 1 ½ c. carrots, diced
- 3 garlic cloves, minced
- 1 lb. petite red potatoes, cut in half
- 1 ½ c. beer
- 4 tbsp. butter
- 5–6 sprigs of thyme
- 1 ¼ c. heavy cream
- ½ lemon
- ¼ tsp. Smoked paprika
- Salt and pepper to taste
- Cooked Egg noodles
Instructions
- Heat Dutch oven on medium-high heat. Add the olive oil. Preheat oven to 375 Degrees.
- Season the chicken thighs with the kosher salt and pepper. Add the flour to a shallow pan, set aside.
- Dredge the chicken thighs through the flour, skin side, and shake off excess. Place the chicken thighs in the oven skin side down and allow to cook for about 5 minutes. The skin should be golden brown and slightly crispy. Once cooked, remove from the pot and set aside. Continue to cook the rest of the chicken thighs the same way.
- Once the chicken has cooked, using the rendered fat from the chicken in the pot, add the onions, celery, and carrots to the Dutch oven and cook until the veggies are softened about 10 minutes. Add the minced garlic and cook for about 3 minutes.
- Pour the beer to the pot and use a wooden spoon to scrape the chicken bits from the bottom of the pan. Add the butter and stir until dissolved. Add the potatoes and place the chicken thighs back into the pot. NOTE: You may have 2 thighs on top/ in between the rest of the chicken thighs depending on the size of your Dutch oven.
- Add the thyme on top of the chicken thighs. Place the lid on top of the thighs and into the oven for 30 minutes. Then remove the lid and cook for 15 minutes uncovered.
- Remove from the oven, and using tongs, remove the chicken from the pot and place in a large bowl. With the potatoes, veggies, and liquid in the pot, add the heavy cream and stir. Squeeze the lemon into the pot, and add the smoked paprika. Season with salt and pepper to taste. Place the chicken thighs back into the pot and put the lid back on the pot and leave until ready to serve.
- Prep Time: 15 mins
- Cook Time: 1 hour 30 mins
- Category: Main Entree
So cozy and satisfying – you’re exactly right that these chicken thighs are just the kind of meal we all need as the weather turns cooler and we’re craving hearty recipes. And thanks for the help with what type of beer to pick for the braising liquid – I think you’re right that I wouldn’t want to go as dark as Guinness, but that still leaves a lot to pick from, so I appreciate your thoughts on the best options!
Shelley recently posted…Mexican Street Corn Salad
Thank you Shelly!
I LOVE grilling bratwursts that have just been boiled in beer, but after a long summer of grilling I’m starting to get a bit burned out on it. This beer braised chicken thigh recipes is exactly what I was looking for. I know I’ll probably like it and it will be a nice change of pace from the beer boiled brautwursts. While I can’t speak for chicken, I know for brauts I always like a rich “amber” beer…the exact brand doesn’t matter too much in my opinion. Thanks for sharing this recipe with us!
Thank you Anvil!
ANY time I can EAT my booze, I’m all over it. I love how flavorful this chicken turned out to be. It’s definitely getting added to my meal rotation.
I love chicken thighs – so much flavor and much better price than chicken breasts. This has FALL written all over it! Pinning this to make next week 🙂 can’t wait!
Thank you Heather!
Now this is what I call comfort food! I love cooking everything in just the one pot, especially my dutch oven! (It’s so pretty, I use any chance I can to use it!) And using beer? Such a cool idea!
Aleta recently posted…Grilled Keto Burgers
Thank you Aleta!
These chicken thighs are amazing! So crispy on the outside, and so tender on the inside. This is officially the best way to cook chicken thighs… braise them. Thanks for the great recipe!
You are very welcome!
Seeing this dish makes me so hungry and I am pretty excited to make this for my husband, I am sure he will love it.
Amy Liu Dong recently posted…Healthier Rotisserie Chicken Salad
Thank you Amy!
My mouth is literally watering. My family would love this Braised chicken thighs!
Now this is total comfort food that is perfect for the cooler months! I am LOVING that you served this with wide egg noodles too! I’m crushing hard on how crispy those thighs are with such juicy and tender meat!
Lori | The Kitchen Whisperer recently posted…Weekly Menu
Looks perfectly cooked and tender also. My brother would love this recipe. It’s on my to do list for next weekend when he visits us.
This beer braised chicken thighs is going on the menu for next weekend. I’ve never used beer with chicken but yours looks delicious. So, can’t wait to try it. Thanks for the tips on what beer to use.
Jacqueline Debono recently posted…Homemade Corzetti Pasta with Marjoram & Pine Nuts
I have a pack of chicken thighs in my fridge and didn’t quite know what to do with them until I saw your recipe. This is such a lovely recipe idea. Sounds delicious. I love the flavors you combined here. I will make this today. Thanks! 🙂
Let me know how it comes out!