Chicken is arguably the most versatile poultry out there. We couldn’t count the ways you can prepare and enjoy that nourishing chicken goodness. From the humble-yet-incredibly-delicious fried chicken to high-end entrées like Cordon bleu, you simply can’t go wrong with a well-prepared chicken dish.
Another amazing way to enjoy your chicken is to combine it with your favorite beer. That sounds pretty good right now, doesn’t it? But oh, you don’t know how to make beer a part of your next chicken platter? Just use our easy-to-follow Beer Braised Chicken recipe—and don’t forget to thank us later!
Choosing a type of Beer to put in Beer-Braised Chicken
There are so many choices of beer, it can be hard to choose one that will go perfectly with your chicken. The flavors of the beer you choose, whether it’s bitter, hoppy, or light, will be a prominent flavor in the chicken, so you want to choose a beer that tastes good to you. A beer that tastes very bitter will make your chicken taste very bitter. If you prefer a milder flavor, consider getting a less bitter ale like a pale ale.
These are some good types of beer to put in your braised chicken:
Sierra Nevada “Pale Ale”
Lagunitas “Lil Sumpin Sumpin Wheat Pale Ale”
Goose Island Beer Company “312 Urban Pale Ale”
New Belgium Brewing “Snapshot Pale Ale”
Real Ale Brewing “Four Squared Pale Ale”
- 1/4 pound slab or thick-cut bacon, cut into 1/2-inch pieces
- 8 skinless, boneless chicken thighs (about 2 1/2 pounds)
- Kosher salt and freshly-ground pepper
- All-purpose flour, for dredging
- 1 tablespoon extra-virgin olive oil
- 1 (12-ounce) bottle beer (preferably pale ale)
- 1 cup frozen pearl onions, thawed
- 1/2 pound small red-skinned new potatoes, halved
- 2 tablespoons whole-grain mustard
- 2 tablespoons packed dark brown sugar
- 4 springs fresh thyme
- 3 tablespoons chopped fresh parsley
Once you grab a 6 pack from your local Zipps liquor and pick up the ingredients you need from the grocery store, you’re ready to make this recipe. Here’s how to make it:
Heat a large pot over medium-high heat. Add the bacon and cook until browned (for about 5 minutes). Remove it from the pot with a slotted spoon to transfer to a paper-towel-lined plate (to soak up the excess).
Next, season the chicken with salt and pepper before dredging it in flour—and be sure to shake off the excess. Add the olive oil to the drippings in the pot. Add the chicken in batches and cook over medium-high heat until golden on the bottom. (This could take 6 to 7 minutes.) Next, flip and sear the other side of the chicken for about a minute.
Finally, add the beer, onions, potatoes, mustard, sugar, thyme and 1 of cup water to the pot and stir, making sure the chicken is fully submerged. Simmer until the chicken is cooked through. (Simmering takes about 15 minutes.) Pull out and discard the thyme before stirring in the bacon and parsley.
Enjoy your beer-braised chicken with your favorite beer—you won’t regret you did!