Beer Braised Chicken Thighs

chicken

Chicken braised in wine is called coq au vin. The dish is a class and a favorite in my house. But what about switching out the wine for beer? I say why yes and it especially makes sense here in Belgium where your choices of delicious beer is virtually unlimited. So when I came across this recipe from Cooking Light I knew I had to try it.

This recipe cooks up quickly yet you have all of the rich flavors you would expect in a dish that cooks for a longer period of time. I’ve adapted it by adding additional spices and switching out porter beer for a spicy and flavorful Belgian winter brew. Choose your favorite beer or experiment until you find one that you like. As is the case with cooking with wine, if you wouldn’t drink it, don’t cook with it.

BEER BRAISED CHICKEN THIGHS
3 1/2 tablespoons all-purpose flour, divided
2 teaspoons chopped fresh thyme
1/2 teaspoon paprika
4  bone-in chicken thighs, skinned
1 teaspoon salt, divided
1 tablespoon extra-virgin olive oil
1 cup chopped onion
2 cloves garlic, crushed and minced
8 ounces cremini mushrooms, halved
3/4 cup dark porter beer, or other beer of your choice
3/4 cup unsalted chicken stock
2 teaspoons Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley

  • Combine 3 tablespoons of flour, the thyme and the paprika in a large zip topped plastic bag.
  • Sprinkle half of the salt over the chicken then add the chicken to the bag, ensuring that it is coated on all sides.
  • Heat a large nonstick skillet over medium-high heat. Add the oil to pan and swirl to coat.
  • Remove the chicken from flour mixture, discarding the remaining flour mixture.
  • Add the chicken to pan and cook for 4 minutes or until browned.
  • Flip the chicken and cook for an additional 2 minutes.
  • Remove the chicken from pan. Add the onion, garlic and mushrooms to pan. Cook 5 minutes or until mushrooms are browned, stirring occasionally.
  • Stir in the remaining flour , the remaining 1/4 teaspoon salt, the beer, stock, Worcestershire sauce, and pepper.
  • Bring the mixture 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 polenta, noodles or rice.

Serves 4

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