Best Beer And Onion Braised Chicken Carbonnade Recipes

Beer-and Onion-Braised Chicken Carbonnade image

Provided by Bon Appétit Test Kitchen

Yield Makes 4 servings

Number Of Ingredients 10

2 tablespoons (1/4 stick) unsalted butter
4 large chicken thighs with skin and bones
3/8 teaspoon ground allspice
1 pound onions, thinly sliced
3 teaspoons (packed) dark brown sugar, divided
4 small bay leaves
2 teaspoons Dijon mustard
1 cup dark beer
1/2 cup beef broth
1 to 2 teaspoons red wine vinegar

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.

Beer- and Onion-Braised Chicken Carbonnade image

Provided by Dr. Jenny

Categories Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter (1/4 stick)
4 large chicken thighs (with skin and bones)
3/8 teaspoon ground allspice
1 lb onion, thinly sliced
3 teaspoons packed dark brown sugar, divided
4 small bay leaves
2 teaspoons Dijon mustard
1 cup dark beer
1/2 cup beef broth
1 -2 teaspoon red wine vinegar
1/2 lb egg noodles, cooked per package directions

Steps:

Melt butter in large nonstick skillet over medium-high heat.
Sprinkle chicken with salt, pepper, and allspice. Add chicken to the skillet and saute until brown, about 4 minutes per side; transfer to a plate.
Add onions and 2 tsp brown sugar to skillet; sprinkle with salt and pepper. Cover and saute until deep golden brown, stirring occasionally, about 10 minutes.
Mix in bay leaves, mustard, and remaining 1 tsp sugar. Add chicken, skin side down, then beer, broth, and 1 tsp 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.
Serve over egg noodles.