Braised Chicken in Beer Sauce

Braised Chicken in Beer Sauce - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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VIDEO

with smoked ham and mushrooms

A beautiful and tasty chicken dish, braised using beer. You can make this dish with your favourite beer, from blond or golden ale to stouts or any dark alse. The taste will be slightly different depending what beer you choose but all delicious.

I used smoked ham, but bacon works equally well. Try and buy the smaller white button mushrooms, if you can’t find them, simply dice them up.

Make sure you use the chicken thighs on the bone, makes all the difference keeping it juicy and more flavoursome.

Enjoy braised chicken in beer sauce today and make sure you taste the beer a few times just to be sure!

Ingredients

4 chicken thighs (skin on with bone)
¼ cup all-purpose flour (plain)
1 tbsp butter
Olive oil drizzle
Half brown onion
4 garlic cloves
5oz - 140g smoked ham cubes
1 tsp dried thyme
6oz – 170g Mushrooms
10fl-oz - 300ml beer
1 chicken stock cube
Half cup freshly chopped Italian
Salt and pepper
Hand full of flat parsley leaves

Steps

Step 1
Sprinkle some salt, pepper and smoked paprika on both sides of each thigh.
Step 2
Place the flour on a plate, dip each thigh liberally in flour, coating each end too.
Step 3
Place a heavy pot on medium to low heat with the olive oil and butter. Once the oil is hot, place each thigh skin side down and cook gently for approx. 5 minutes or until golden brown.
Step 4
Once thighs are golden brown, turn over and cook for another 5 minutes or until golden brown. Set aside on a plate.
Step 5
Turn the heat to medium low and to the same pan, add the chopped onion half, three minced garlic cloves and smoked ham lardons and dried thyme. Gently fry a couple minutes while stirring the ingredients over heat.
Step 6
Deglaze the pot with beer, reduce for 5 minutes then add the chicken stock, bay leaf and mushrooms and give it a quick mix.
Step 7
Return the chicken thighs skin side by pacing them skin side up into the liquid. Bake in oven at 180ºC – 350ºF for 30-35 minutes.
Step 8
Remove chicken thighs and leave to rest in warm area on heated serving plate.
Step 9
Return the pot to the stove on high heat, add one teaspoon of all purpose flour and reduce for 2 minutes as you whisk. Remove the bay leaves, taste first, then season with salt and pepper (Note, some chicken cubes and ham are salty, so you may not need extra salt)
Step 10
Chop the parsley leaves using a knife and add to the reduced sauce, mix well, scoop using a large spoon and place in the centre of each hot serving plate.
Step 11
Place your chicken thighs on top.

Recipe tags: poulet biere

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