Beer Braised Chicken Food

BEER-BRAISED CHICKEN

Steps:

• In 12-inch skillet, melt butter over medium-high heat. Cook onion in butter 3 to 5 minutes, stirring occasionally, until crisp-tender. Sprinkle all sides of chicken with salt and pepper. Add chicken to skillet; cook 4 to 6 minutes, turning once, until browned.
• Pour beer around chicken. Heat to boiling; reduce heat to low. Cover; simmer 45 to 50 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken from skillet; cover to keep warm.
• In small bowl, mix flour and 1/4 cup hot cooking juices with whisk until smooth. Pour mixture into skillet; cook over medium heat 5 to 6 minutes, stirring constantly with whisk, until thickened and bubbly. Serve chicken with gravy.

BEER BRAISED CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• In a Dutch oven, cook the bacon until nice and crispy. Remove the bacon to a paper towel-lined plate to drain and crumble when cooled.
• Pat the chicken dry and season on all sides with salt and pepper. Sear the chicken on all sides in the pan with the rendered bacon fat, until the outside is brown and crispy. Remove the chicken to a plate and add the fennel to the pan. Season with salt and pepper, to taste, and saute until caramelized and tender, about 10 minutes. Add a little water if the fennel starts to burn. Pour in the beer and bring it to a simmer. Nestle the chicken and all resting juices, breast side down, in the fennel and beer. Cover and transfer the pan to the oven. Roast for 35 to 45 minutes, flipping the chicken over after 20 minutes.
• Remove the pan from the oven and put over low heat. Remove the chicken pieces to a warmed serving platter. Add the vinegar to the sauce and simmer to reduce to a thicker consistency, about 5 minutes. Pour the sauce over the chicken pieces, top with crumbled bacon and serve immediately. If you want a smoother sauce, just strain the sauce after it has reduced.

FOODCHANNEL EDITOR

Steps:

• 1 Season the chicken with salt and pepper. 2 In a Dutch oven over medium-high heat, warm 3 tablespoons of the oil until almost smoking. Working in batches, brown the chicken on all sides, about 3 minutes per side. Transfer to a platter. 3 Add the remaining 1 tablespoon oil to the pan along with the onions. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the beer and barbecue sauce and bring to a boil. Add the chicken, reduce the heat to low, cover and cook until tender, about 1 hour. Using tongs, transfer the chicken to a baking sheet and let cool to room temperature. 4 Meanwhile, bring the sauce to a simmer over medium-high heat and simmer until thickened, about 30 minutes. Pour the sauce into a shallow bowl and let cool to lukewarm, about 30 minutes. 5 Preheat an indoor electric grill on medium-high heat. Brush the chicken on both sides with some of the sauce. Grill the chicken, turning once and brushing occasionally with more sauce, until nicely grill-marked, about 3 minutes per side. 6 Transfer the chicken to a platter and brush with more sauce. Serve with corn and herb compound butter. Serves 4. 7 HERB COMPOUND BUTTER: 8 tablespoons (1 stick) unsalted butter, at room temperature. 1 tablespoon chopped fresh flat-leaf parsley. 1 tablespoon chopped fresh chives. 1 teaspoon lemon zest. 2 teaspoons fresh lemon juice. Salt and freshly ground pepper, to taste. In a bowl, combine the butter, parsley, chives, lemon zest, lemon juice, salt and pepper. Mash and fold the butter and flavoring until smooth and well blended. Place a 12-inch square of plastic wrap or waxed paper on a work surface. Scrape the butter mixture onto the plastic wrap, placing it about 2 inches from the edge nearest you. Shape the butter into a horizontal cylinder about 8 inches long and 2 inches wide. Wrap the butter in the plastic wrap, then twist the ends of the plastic in opposite directions; the plastic will tighten to shape the butter into a compact log. Refrigerate until the butter is firm, about 2 hours. Just before serving, unwrap the butter and cut into 1/4-inch rounds. Makes about 8 tablespoons.

BEER BRAISED CHICKEN

Steps:

• In a 12-inch skillet, heat oil over medium-high heat until very hot.
• Add chicken pieces and cook until browned on all sides. Transfer chicken to a large plate, using a slotted spoon.
• Add onions to skillet and cook over medium heat, stirring occasionally, until tender and lightly browned. Transfer onions to plate with chicken, using a slotted spoon.
• Stir flour into drippings in the skillet until blended. Cook over medium heat, stirring constantly, until flour is dark brown.
• Gradually stir in beer, and cook until sauce boils and thickens slightly, stirring constantly.
• Stir in bay leaf, brown sugar, salt, thyme, and pepper.
• Return chicken and onions to skillet; heat to boiling over high heat.
• Reduce heat to low; cover and simmer for 30 minutes or until chicken is fork-tender.
• Skim fat from sauce in skillet. Discard bay leaf. Stir in wine vinegar.

BEER-BRAISED CHICKEN

Steps:

• Heat a large pot over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Remove with a slotted spoon and transfer to a paper-towel-lined plate. Season the chicken with salt and pepper and dredge in flour, shaking 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, 6 to 7 minutes, then flip and sear the other side, about 1 minute.
• Add the beer, onions, potatoes, mustard, sugar, thyme and 1 cup water to the pot and stir, making sure the chicken is fully submerged. Simmer until the chicken is cooked through, about 15 minutes. Discard the thyme and stir in the bacon and parsley.

BEER-AND ONION-BRAISED CHICKEN CARBONNADE

Steps:

• Melt butter in large nonstick skillet over medium-high heat. Sprinkle chicken with salt, pepper, and allspice. Add chicken to skillet and sauté until brown, about 4 minutes per side; transfer to plate.
• Add onions and 2 teaspoons brown sugar to skillet; sprinkle with salt and pepper. Cover and sauté until deep golden brown, stirring occasionally, about 10 minutes. Mix in bay leaves, mustard, and remaining 1 teaspoon sugar. Add chicken, skin side down, then beer, broth, and 1 teaspoon vinegar. Bring to boil. Reduce heat to medium. Simmer, covered, 10 minutes. Uncover skillet and simmer until chicken is cooked through and sauce thickens, turning chicken occasionally, about 20 minutes. Season with salt and pepper and more vinegar, if desired.

BBQ BEER BRAISED CHICKEN & CARROTS

Steps:

• Pull any skin from chicken. Slice legs from thighs if using. Turn slow cooker to low or high depending on how long you want to cook it. In the slow cooker bowl; stir barbecue sauce with beer, chipotle, thyme and rosemary. Add chicken and carrots and stir to evenly coat. Push pieces into sauce as much as possible.
• Cover and cook for 2 to 2½ hours on high or 4 hours on low. Cooking time depends on the size of chicken pieces. They should reach an internal temperature of 165°F (74°C). Serve beside sugar snap or green peas and spoon the sauce over mashed potatoes or rice. A sprinkle of fresh parsley or basil is a nice touch.