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Beer-Braised Chicken Thighs


  • Author: Nicole Nared-Washington from Brown Sugar Food Blog
  • 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

Scale
  • 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
  • 56 sprigs of thyme
  • 1 ¼ c. heavy cream
  • ½ lemon
  • ¼ tsp. Smoked paprika
  • Salt and pepper to taste
  • Cooked Egg noodles

Instructions

  1. Heat Dutch oven on medium-high heat. Add the olive oil. Preheat oven to 375 Degrees.
  2. Season the chicken thighs with the kosher salt and pepper. Add the flour to a shallow pan, set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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