a simple all-in-one dinner ideal for weeknights
Although it’s often used in breads and batter, beer also works particularly well as a braising liquid. A remarkable seasoning agent, beer brings much more flavor to dishes than ordinary water, some beers being particularly suited to certain dishes. This beer braised chicken recipe uses dark beer braised thigh meat such as porter or stout to add richness to the dish and bring out the flavors of the meat. Plus, the dish is an easy weeknight dinner, cooked in a pan and ready to eat in just over an hour.
A French cooking technique used in many kitchens to make tougher cuts of meat more tender and flavorful, braising typically requires the base protein to be seared then covered in liquid, topped with a lid and slowly cooked in a pot. heavy-bottomed saucepan on the baking sheet or in the oven. The cooking environment slowly breaks down collagen, which adds a lot of body to the sauce, ultimately requiring minimal preparation and attention as most of the cooking time is inactive.
Since chicken thighs require much less cooking than typical braising cuts such as beef shin or beef cheeks, this beer braised chicken recipe takes about an hour and 20 minutes from start to finish. as much of the cooking time is also used for cooking most foods. the alcohol of the beer, allowing its malty flavor to dominate. The dish is also extremely versatile. If you don’t feel like using beer, chicken or vegetable broth can be substituted, or even red wine if you’re looking for something much richer, not too different from Coq au Vin.
Vegetables can also be changed with the seasons. This beer-braised chicken recipe uses ingredients typical of onion, carrot and celery mirepoix, as well as potatoes which provide a lot of depth of texture and yellow zucchini. But as the days get colder, squash and pumpkin are an especially good substitute for zucchini. While parsnips and all kinds of root vegetables can be used, it depends entirely on your personal preferences and what is readily available. As for beer, dark beers are most suitable for this recipe, with IPA or lager tending to be too bitter and too potent for chicken.
- 1.5 kg chicken thighs or drumsticks or a mixture of both
- 660 ml Brown beer like porter or stout
- 2 brown the onions coarsely chopped
- 4 carrots peeled and cut into inch pieces
- 4 red potatoes cut into inch pieces
- 2 The sticks celery coarsely chopped
- 1 yellow zucchini cut into inch pieces
- 1 tea dried thyme
- 2 bay leaves
- 4 cloves Garlic chopped / finely chopped
- 2 tablespoon light brown sugar
- 2 tablespoon Dijon’s mustard
- 50 g Butter
- Plain flour to coat the chicken pieces
- Salt and freshly ground black pepper
- Neutral oil for frying like vegetable or rapeseed oil
Half-fill a plate or shallow dish with flour and season with S&P. Add each of the chicken pieces to the plate and cover completely with the seasoned flour mixture. Add more flour and seasoning to the plate if needed. Once covered, set the chicken pieces aside.
Add a generous drizzle of oil to a heavy-bottomed saucepan or Dutch oven and heat until it sparkles. Add the chicken in batches of 3-4 pieces to avoid overcrowding the pan. Cook over high heat for about 3 to 4 minutes per side or until golden brown. Remove from the pan and sear the remaining chicken pieces.
Remove the chicken from the pan and discard most of the remaining flour. Add the butter and add the onions, carrots, celery, potatoes and zucchini then continue to cook over high heat until the vegetables soften and begin to color.
Once the vegetables are colored, add the thyme, bay leaves and garlic. Continue cooking for another minute, stirring until fragrant. Add the sugar and mustard and cook for another 30 seconds, stirring constantly.
Return the chicken to the pan with the juices and add the beer to the pan. Bring to a boil, making sure all chicken pieces are completely submerged, and simmer, uncovered, for 45 minutes, stirring occasionally. Taste for seasoning and add more salt and pepper if needed before serving.
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