Beer-Braised Chicken Thighs
These beer-braised chicken thighs are a knockout. The chicken thighs are braised in beer and tomato-based sauce, all made in one skillet. Serve these delicious braised chicken thighs over creamy mashed potatoes, noodles, or rice, and you'll have the perfect dinner to be enjoyed by everyone at your dinner table.
Ingredients
- 6-8 bone-in and skin-on chicken thighs, (pat the chicken dry with paper towels)
- 3 slices of thick-cut smoked bacon, (cut into ¼-inch thickness)
- 2 cups diced yellow onion
- 1 cup diced celery
- 2 garlic cloves, (minced)
- 2 tablespoons all-purpose flour
- 1 teaspoon smoked sweet paprika, (or use regular paprika)
- 12 oz beer, (ale or lager)
- 1 cup chicken stock
- 14.5 oz (1 can) diced tomatoes
- ½ teaspoon dried thyme
- a pinch of saffron , (soak them for at least 10 minutes in warm water)
- salt and black pepper, (to taste)
Instructions
- In a large Dutch oven, crisp the bacon over medium heat for 8-10 minutes. Transfer the bacon bits to a plate and leave about 2 tablespoons of bacon grease in the pot.
- Season chicken thighs with salt and black pepper.
- Put the thighs on the pot. Cook on medium-high heat for 4 minutes on each side or until golden brown and crispy. Transfer the browned chicken thighs to a plate.
- Add onion, and celery to the pot. Stir for 8 minutes over medium heat. Add the garlic and thyme. Continue stirring for 2 minutes or until the vegetables are soft but not browned.
- Add flour and stir for 1-2 minutes. Add paprika and stir for a few seconds.
- Add beer and let the foam subside for about 1-2 minutes. Add the diced tomatoes and stock. Let it simmer for a few minutes until the sauce is slightly thickened.
- Put the browned chicken (including the juice) back into the pot, skin side up.
- Simmer, uncovered, for 40 minutes over medium-low heat or longer, until the chicken is fully cooked and the sauce reaches your desired consistency and taste. Stirring and gently scrape the bottom of the pan occasionally to avoid burning.
- 10 minutes before the cooking process is done, add bacon and saffron. Stir to combine. Taste and adjust with extra salt and black pepper if needed.
- Serve with chopped parsley, noodles, or mashed potatoes.
Notes
Chicken thighs: You can use 6-8 pieces, depending on the size of the meat and pot you use to make this recipe.
Browning the chicken thighs: Do not overcrowd the pan. Brown the chicken thighs in 2 batches if necessary.
Cooking times: It depends on the size and cut of chicken thighs. You'll know the chicken thighs are done when they reach an internal temperature of 165°F and are tender when pierced with a fork.
Have extra liquid ready. If you think that the liquid evaporated too quickly, feel free to add extra liquid, a small amount at a time.
Storage. You can keep the leftover in an airtight container. Properly stored, it can last 3-4 days in the fridge or up to 3 months in the freezer.
Nutrition
Calories: 503kcalCarbohydrates: 22gProtein: 32gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 168mgSodium: 259mgPotassium: 833mgFiber: 3gSugar: 7gVitamin A: 621IUVitamin C: 17mgCalcium: 86mgIron: 3mg
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