Beer-braised chicken

We tried this last week and it was a hit!  Josie, 15 months, ate the house down!  SUPER easy, one pot meal and perfect for a last minute dinner!  I’m not a dark meat girl, so I used half thighs and half breasts.  40 minutes from start to finish, serves 4. 

 

Beer-braised chicken

{adapted from Food Network Mag}

¼ lb bacon, cut into ½ inch pieces

8 skinless, boneless chicken thighs {about 2 ½ pounds)

Kosher salt and pepper

All-purpose flour

1 Tbsp. EVOO

1 12oz bottle beer

1 small onion quartered

1 c. carrots, bite size pieces

½ c. celery, bite size pieces

½ lb small red potatoes, halved

2 Tbsp whole-grain mustard

2 Tbsp packed brown sugar

2 tsp fresh thyme

3 Tbsp chopped parsley

1.  Heat a large pot over med-high heat.  Add bacon and cook until browned.  Remove with slotted spoons and transfer to paper-towel-lined plate.

2.  Season chicken with salt and pepper and lightly dredge in flour, shaking off excess.  Add EVOO to the drippings in the pot.  Add chicken in batched and cook over med-high heat until golden on the bottom, then flip and sear the other side. 

3.  Add the beer, onions, potatoes, carrots, celery, mustard, sugar, thyme and 1 cup of water to the pot and stir.  Make sure the chicken is fully submerged.  Simmer until chicken is cooked through, 15-20 minutes.  Stir in bacon and parsley.

Enjoy!