BEER-BRAISED CHICKEN THIGHS
Provided by Rachael Ray : Food Network
Time 2h5m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Pat the chicken thighs dry, and season with salt and pepper.
- Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium-high heat, add the chicken and brown on both sides in 2 batches.
- Remove the chicken to a plate and spoon out 1/2 the drippings, and add the andouille sausage. Brown for 2 minutes and then add the onion, celery, pepper, garlic, and thyme, and cook to soften, for about 10 minutes over medium heat.
- Add the flour, stir 1 to 2 minutes, and then pour in the beer and let the foam subside. Stir in the tomatoes, stock, and hot sauce. Let the sauce thicken a bit, and then slide the chicken into the pot and simmer to cook through. Serve with warm crusty bread, or cool and store for make-ahead meal.
BRAISED CHICKEN THIGHS WITH BUTTON MUSHROOMS
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Set a 10-inch, straight-sided saute pan over medium-high heat and add the oil. Season the chicken thighs with the Essence, salt and pepper. Place the chicken, skin side down in the pan and sear until golden brown, about 3 to 4 minutes. Turn the chicken over and sear on the second side for another 3 to 4 minutes. Remove the chicken from the pan and add the butter and mushrooms. Saute the mushrooms, stirring occasionally, until browned and most of the liquid has evaporated, about 4 to 5 minutes. Add the onions and garlic to the pan and saute for 3 to 4 minutes. Sprinkle the flour into the pan and cook, stirring often to make a light brown roux, about 4 to 5 minutes. Add the tomato paste, stock and rosemary to the pan, bring to a boil and reduce to a simmer. Return the chicken to the pan, skin side down and cook the chicken for 30 minutes. Turn the chicken over and cook until the meat is very tender, about 30 minutes. Serve the chicken over rice and garnish with the chopped parsley.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking," by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.
BEER BRAISED CHICKEN THIGHS WITH MUSHROOMS
Make and share this Beer Braised Chicken Thighs With Mushrooms recipe from Food.com.
Provided by dragonpawz
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine 3 tablespoons flour, thyme, and paprika in a large ziplock bag. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to bag, seal and turn to coat.
- Heat a large nonstick skillet over medium-high heat. Add oil to pan and swirl to coat. Add chicken to pan and cook four minutes or until browned. Turn chicken and cook another two minutes. Remove chicken from pan, chicken will not be cooked through.
- Add onion and mushrooms to pan and cook five minutes or until mushrooms are browned. Stirring occasionally.
- Stir in remaining 1 1/2 teaspoons of flour, 1/4 teaspoon salt, beer, chicken broth, Worcestershire sauce and pepper. Bring to a boil and cook two minutes.
- Return chicken to pan. Reduce heat and cook covered for 15 minutes or until chicken is done.
- Sprinkle with parsley and serve with noodles.
BEER-BRAISED CHICKEN STEW
Make and share this Beer-Braised Chicken Stew recipe from Food.com.
Provided by Chris Reynolds
Categories Stew
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 21
Steps:
- Toast the anise seeds in a small skillet over moderate heat about 3 minutes until the anise is fragrant. Cool slightly and crush with the side of a knife.
- In a food processor, combine the seeds with the cloves, saffron, paprika, and cayenne pepper. Puree with lemon juice. Transfer mixture to a shallow bowl and stir in 1/2 cup olive oil. Add the chicken thighs, turn to coat with marinade. Refrigerate 1 hour.
- Meanwhile, bring water to boil in a medium saucepan. Add the salt and fava beans; cook for 1 minute; using slotted spoon, transfer fava beans to a small bowl; cool slightly. Add peas to boiling water; cook until tender, 5 to 6 minutes; drain. Peel fava beans, add to peas.
- Heat remaining 2 tbsp of oil in a large Dutch oven. Remove the chicken from the marinade, shake off excess marinade. Season chicken with salt and pepper and cook over moderately high heat, turning until brown on both sides. Transfer chicken to platter.
- Wipe out casserole, add butter, heat until melted. Add the mushrooms, scallions, and thyme. Cook over moderate heat, stirring occasionally, until liquid has evaporated and the mushrooms are brown, about 8 minutes. Sprinkle flour over mushrooms, cook stirring 1 minute, then slowly add beer and bring to a boil, scraping loose bits off bottom of pan.
- Return chicken thighs to casserole. Cover, simmer over low heat until chicken is tender and cooked through, about 25 minutes. Add cream, fava beans, peas, and increase heat to moderate. Cook, uncovered until sauce has reduced slightly, about 5 minutes. Discard thyme sprigs. Serve chicken stew in shallow bowls, sprinkled with parsley.
Nutrition Facts : Calories 391.1, Fat 28.7, SaturatedFat 8.3, Cholesterol 85.3, Sodium 96.3, Carbohydrate 13.7, Fiber 3.2, Sugar 2.5, Protein 18.9
EASY WINE-BRAISED CHICKEN THIGHS WITH MUSHROOMS
Easy braised chicken, seasoned with a Mediterranean rosemary spice mixture and cooked in a flavorful sauce with red wine, shallots, and mushrooms. Dried figs or apricots add a hint of sweetness, but not at all overwhelming. Finish with a splash of lemon juice and fresh parsley.
Provided by The Mediterranean Dish
Categories Entree/Poultry
Time 1h
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F.
- In a small bowl, combine the spices to make the spice mixture.
- Pat chicken dry and season well with salt on both sides. Now season with the spice mixture on both sides (make sure to lift skin up and rub some of the spice mixture underneath.) Leave aside for 20 minutes or refrigerate uncovered for 2 hours if you have the time.
- In a large braiser or Dutch oven (like this one), heat 1 to 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking (be sure to coat the bottom well with the EVOO.) Add chicken, skin side down, and cook undisturbed for 8 minutes until golden brown (lower heat if it starts to smoke excessively.) Turn chicken over and brown on the other side briefly (about 3 minutes). Transfer chicken to a plate for now.
- To the pot, add shallots and garlic. Cook briefly over medium heat until softer and fragrant. Stir in tomato paste, wine, and broth. Add bay leaves and 1tsp dry rosemary. Season with just a pinch of salt. Bring to a simmer for 4 minutes or so.
- Carefully nestle chicken into the liquid, making sure the liquid covers only 3/4 of the chicken thighs leaving the skins exposed. Add dry figs (or apricots) to the pot. Bring to a simmer.
- Transfer chicken to oven and cook, uncovered, until totally tender and liquid has reduced by about half, about 40-45 minutes (Check half way through to be sure liquid is okay, you should still have some liquid in the end.)
- While chicken is cooking, heat a small non stick pan, adding a very small drizzle of extra virgin olive oil. Add mushrooms and saute.
- About 10 minutes or before the chicken has finished cooking, add mushrooms. Return to oven for those last 10 minutes.
- Remove from oven. Finish with lemon juice and a garnish of fresh parsley.
- Serve with Lebanese rice (making sure to get some of the pan juice on top). Add a side of Greek Bean salad, of balela salad or fattoush salad.
BEER-AND ONION-BRAISED CHICKEN CARBONNADE
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Beer Chicken Onion Braise Sauté Super Bowl Quick & Easy Low Cal Dinner Noodle Simmer Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
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.
More about "beer braised chicken thighs with mushrooms food"
BEER-BRAISED CHICKEN THIGHS WITH CREMINI MUSHROOMS …
From myrecipes.com
5/5 (7)Calories 475 per serving
- Combine 3 tablespoons flour, thyme, and paprika in a large zip-top plastic bag. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to bag; seal. Turn to coat.
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Remove chicken from flour mixture; discard flour mixture. Add chicken to pan; cook 4 minutes or until browned. Turn chicken; cook 2 minutes. Remove chicken from pan (chicken will not be cooked through). Add onion and mushrooms to pan; cook 5 minutes or until mushrooms are browned, stirring occasionally. Stir in remaining 1 1/2 teaspoons flour, remaining 1/4 teaspoon salt, beer, stock, Worcestershire sauce, and pepper. Bring to a boil; cook 2 minutes. Return chicken to pan. Reduce heat and cook, partially covered, 15 minutes or until chicken is done. Sprinkle with parsley. Serve with noodles.
BEER BRAISED CHICKEN THIGHS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
5/5 (5)Total Time 1 hrCategory DinnerCalories 416 per serving
- Sear the chicken until browned, about 3-4 minutes then flip over and cook an additional 3-4 minutes.
- Remove chicken, lower heat to medium and add in the onions, cooking for 4-5 minutes until translucent.
BRAISED CHICKEN THIGHS WITH MUSHROOMS {SO TASTY!} - …
From spendwithpennies.com
5/5 (71)Total Time 1 hr 1 minCategory Chicken, Dinner, Entree, Main CourseCalories 384 per serving
- Heat butter and oil in a 10" skillet over high heat. Add chicken (skin side down) and brown without moving the chicken, about 4-5 minutes. Remove from pan and set aside.
- Quickly toss the mushrooms with soy sauce. Cook mushrooms, garlic, thyme and rosemary until mushrooms are tender, about 5 minutes.
BEER-BRAISED CHICKEN THIGHS - FOOD NETWORK
From foodnetwork.co.uk
Servings 4Category Main-Course
BUDGET-FRIENDLY BRAISED CHICKEN THIGHS WITH MUSHROOMS
From diabetesfoodhub.org
5/5 (374)Category Budget Friendly, Dinner, Main DishServings 4Calories 210 per serving
BEER BRAISED CHICKEN THIGHS - BROWN SUGAR FOOD BLOG
From bsugarmama.com
5/5 (11)Category Main EntreeServings 8Total Time 1 hr 45 mins
- Season the chicken thighs with the kosher salt and pepper. Add the flour to a shallow pan, set aside.
- Dredge the chicken thighs through the flour, skin side, and shake off excess. Place the chicken thighs in the oven skin side down and allow to cook for about 5 minutes. The skin should be golden brown and slightly crispy. Once cooked, remove from the pot and set aside. Continue to cook the rest of the chicken thighs the same way.
- Once the chicken has cooked, using the rendered fat from the chicken in the pot, add the onions, celery, and carrots to the Dutch oven and cook until the veggies are softened about 10 minutes. Add the minced garlic and cook for about 3 minutes.
BEER-BRAISED CHICKEN STEW WITH FAVA BEANS ... - FOOD & WINE
From foodandwine.com
4/5 Total Time 2 hrsServings 8
- In a small skillet, toast the anise seeds over moderate heat, shaking the skillet, until fragrant, about 3 minutes. Let the anise seeds cool slightly, then crush with the side of a knife.
- In a mini food processor, combine the toasted anise seeds with the chopped garlic, saffron, paprika and cayenne. Add the lemon juice and puree. Transfer the mixture to a large, shallow bowl and stir in 1/2 cup of the olive oil. Add the chicken thighs and turn to coat with the marinade. Refrigerate for 1 hour.
- Meanwhile, bring a medium saucepan of water to a boil. Add salt and the fava beans and cook for 1 minute; using a slotted spoon, transfer the fava beans to a small bowl and let cool slightly. Add the peas to the boiling water and cook until tender, 5 to 6 minutes; drain. Peel the fava beans and add to the peas.
- Heat the remaining 2 tablespoons of olive oil in a large enameled cast-iron casserole. Remove the chicken thighs from the marinade, scraping off the excess. Season the chicken with salt and black pepper and cook over moderately high heat, turning occasionally, until browned, about 10 minutes. Transfer the chicken thighs to a platter.
BRAISED CHICKEN WITH MUSHROOMS AND LEEKS RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory BakedServings 4Total Time 1 hr 15 mins
- Rinse the leeks well and separate the layers to make sure there is no dirt. Slice into 1/4-inch thick half moons.
- Mix together 1 1/4 teaspoons of salt, 1/4 teaspoon pepper and the paprika and season all sides of the chicken.
BEER BRAISED CHICKEN THIGHS RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
4.5/5 (13)Category EntreesCuisine AmericanTotal Time 1 hr 15 mins
- Place a large, heavy pot, such as a Dutch oven, over medium heat and add the oil. Sear the chicken thighs, turning once or twice, until lightly browned on both sides, about 5 minutes total. (You may need to cook the chicken in batches.)
- Transfer the chicken to a plate. Pour off the drippings from the pot, leaving just enough to barely coat the bottom. With the heat still on medium, add 2 tablespoons butter and wait until it melts.
CIDER VINEGAR-BRAISED CHICKEN THIGHS RECIPE - FOOD & WINE
From foodandwine.com
4/5 Total Time 1 hr 30 minsServings 6
- Preheat the oven to 350°. In a large enameled cast-iron casserole, heat the olive oil. Season the chicken thighs with salt and pepper and add them to the casserole, skin side down. Cook over moderately high heat, in batches if necessary, turning once, until golden brown, about 12 minutes. Transfer the chicken to a platter.
- Spoon off all but 2 tablespoons of the fat in the casserole. Add the carrots, garlic and leek and cook over low heat until crisp-tender, 5 minutes. Add the flour and stir for 1 minute. Add the vinegar and stir, scraping up any browned bits from the bottom of the pot. Bring the sauce to a boil and cook until thickened, 3 minutes. Add the broth, season with salt and pepper and bring to a boil. Nestle the chicken in the sauce, skin side up. Transfer the casserole to the oven and braise the chicken for about 50 minutes, until cooked through.
- Preheat the broiler. Transfer the chicken to a baking sheet, skin side up. Broil on the middle rack of the oven until the skin is golden and crisp, about 4 minutes.
- Simmer the sauce over moderate heat until reduced to about 4 cups, 10 minutes. Stir in the butter until melted. Add the parsley and chives and season the sauce with salt and pepper. Return the chicken to the casserole, skin side up, and serve.
BEER-BRAISED CHICKEN THIGHS – CHICKEN THIGH RECIPES
From chickenthigh.recipes
5/5 (1)Total Time 1 hr 5 minsServings 4
BEER BRAISED CHICKEN - SERVING DUMPLINGS
From servingdumplings.com
4.7/5 (3)Category One PotServings 4Total Time 1 hr
BRAISED CHICKEN WITH BEER AND MUSHROOMS - MOMHOMEGUIDE.COM
From momhomeguide.com
Servings 4Total Time 1 hr
BRAISED CHICKEN BREAST WITH MUSHROOMS RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory BraisedServings 4Total Time 55 mins
BEER-BRAISED CHICKEN THIGHS - UW PROVISION COMPANY
From uwprovision.com
Estimated Reading Time 2 mins
BRAISED CHICKEN THIGHS WITH MUSHROOMS AND CREAMY POLENTA ...
From hungrypinner.com
4.6/5 (4)Estimated Reading Time 3 mins
CIDER-BRAISED CHICKEN AND MUSHROOMS - RECIPES ...
From noahstrength.com
Reviews 37
BEER BRAISED CHICKEN THIGHS WITH MUSHROOMS RECIPES
From tfrecipes.com
BEER-BRAISED CHICKEN THIGHS WITH CREMINI MUSHROOMS RECIPE ...
From pinterest.ca
BRAISED CHICKEN THIGHS WITH MUSHROOMS - ALL INFORMATION ...
From therecipes.info
BRAISED CHICKEN AND MUSHROOMS RECIPES ALL YOU NEED IS …
From stevehacks.com
BRAISED CHICKEN THIGHS RECIPES | BIGOVEN
From bigoven.com
HOW TO MAKE BEER BRAISED CHICKEN THIGHS WITH CREMINI ...
From pinterest.ca
BEER BRAISED CHICKEN THIGHS - SHAMROCKSHUTTLES.COM
From shamrockshuttles.com
BEER-BRAISED CHICKEN THIGHS WITH CREMINI MUSHROOMS - …
From cookinglight.com
BRAISED CHICKEN THIGH RECIPES | ALLRECIPES
From illumise.alaska.dvrdns.org
BEER BRAISED CHICKEN THIGHS RECIPES
From tfrecipes.com
BEER-BRAISED CHICKEN WITH SRIRACHA — CINNAMON SOCIETY
From cinnamonsociety.com
BRAISED CHICKEN THIGH RECIPES | ALLRECIPES
From allrecipes.com
BEER BRAISED CHICKEN THIGHS WITH CREMINI MUSHROOMS . RECIPE
From crecipe.com
BEER BRAISED CHICKEN STEW WITH FAVA BEANS AND PEAS ...
From crescentcitybrewtalk.com
BRAISED BONELESS CHICKEN THIGHS - ALL INFORMATION ABOUT ...
From therecipes.info
HOW TO MAKE BEER-BRAISED CHICKEN THIGHS WITH CREMINI ...
From myrecipes.com
BEER BRAISED CHICKEN THIGHS WITH CREMINI MUSHROOMS RECIPE
From crecipe.com
BEER-BRAISED CHICKEN THIGHS WITH CREMINI MUSHROOMS | BEER ...
From pinterest.com
COOKING LIGHT - BEER-BRAISED CHICKEN THIGHS WITH CREMINI ...
From myfitnesspal.com
BRAISED CHICKEN IN BEER SAUCE - EASY MEALS WITH VIDEO ...
From recipe30.com
BEER-BRAISED CHICKEN THIGHS WITH CREMINI MUSHROOMS RECIPE ...
From pinterest.com
FOOD & WINE - BEER-BRAISED CHICKEN THIGHS WITH CREMINI ...
From facebook.com
BRAISED CHICKEN THIGHS WITH MUSHROOMS {SO TASTY!} - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love