BEER-BRAISED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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-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.
BEER-BRAISED CHICKEN
Use your favorite stout or dark ale for this beer-chicken recipe, best served with a side of mashed potatoes and roasted veggies for the ultimate comfort food.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 300, Carbohydrate 8 g, Cholesterol 130 mg, Fat 2 1/2, Fiber 0 g, Protein 36 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 2 g, TransFat 0 g
BROWN ALE-BRAISED CHICKEN
Steps:
- PREHEAT OVEN TO 350 DEGREES. COMBINE BTROWN SUGAR, CHILI, SALT AND PEP, CAYENNE AND RUB ON CHICKEN. LET STAND 1 HOUR. IN EXTRA LARGE SKILLET HEAT OIL AND CHICKEN. BROWN TILL CRISP. DRAIN FAT ADD REMAINING INGREDIENTS. COOK 10 MIN. PUT IN OVEN COVERED. BAKE 40 MIN. SERVE..
BEER BRAISED CHICKEN
I have no idea where the original recipe came from, but I found a hand-written version in some old notebooks of mine. I tried it and think it's pretty good.
Provided by JenSmith
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 692.3, Fat 44.2, SaturatedFat 12.1, Cholesterol 187.2, Sodium 618.4, Carbohydrate 19.8, Fiber 1.8, Sugar 7, Protein 45.8
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- Preheat oven to 350°F. In a small bowl combine brown sugar, chili powder, salt, ground black pepper, and crushed red pepper; rub into chicken thighs. Let stand 10 minutes.
- In an extra-large oven-going skillet heat oil over medium-high heat. Add chicken; cook until well browned on both sides and skin is crispy. Remove chicken from skillet. Drain fat; reserving 1 tablespoon.
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