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.
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.
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.
- 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
- 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.