Best Beer And Onion Braised Chicken Recipes

BEER-AND ONION-BRAISED CHICKEN CARBONNADE

Beer-and Onion-Braised Chicken Carbonnade image

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

Ingredients

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

Beer- and Onion-Braised Chicken Carbonnade image

DH and I enjoyed this flavorful, easy to make recipe from the January 2009 Bon Appetit. Carbonnade is a Belgian beef stew flavored with beer, onions, and brown sugar. Bon Appetit substituted chicken thighs for this twist on an old favorite. Serve over egg noodles.

Provided by Dr. Jenny

Categories Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

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.

GARLICKLY ONION AND BEER BRAISED CHICKEN

Garlickly Onion and Beer Braised Chicken image

This such a easy flavorful dish. It does have a bit of garlic, but it isn't overpowering. It is perfect with served with mashed potatoes or even buttered noodles. Sauteed spinach on the side is my favorite side for this. Note: I purchased boneless skinless thighs and breasts and cut the thighs in 2 pieces and the breasts in 3, but you could purchase a whole cut up chicken or use any mix you prefer. I prefer the skin off for this dish.

Provided by SarasotaCook

Categories Chicken

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

2 -3 lbs chicken (breasts and thighs boneless or skinless are my favorite)
2 cups buttermilk
1/2 cup flour
1/4 teaspoon cayenne pepper
salt
pepper
1/4 cup olive oil
1 (12 ounce) bottle beer (I prefer a light amber, but any beer will work)
1 cup chicken broth
2 medium onions, cut in half and thin sliced
4 teaspoons minced garlic (more if you are a garlic lover like me, I use 6)
1 bay leaf
3 sprigs thyme
1/4 cup fresh parsley, minced fine
1 teaspoon cornstarch
2 teaspoons water

Steps:

Chicken -- Add the buttermilk and cayenne to a large baggie and toss in the chicken. Let marinade over night or just for the day. Bring the chicken to room temperature.
Dredge -- Mix the flour with plenty of salt and pepper and transfer to a pie plate or small pan and dredge the chicken in the flour mixture. Make sure to shake off any excess buttermilk. Set off to the side on a small plate or baking rack. You want the chicken to set 10-15 minutes to dry off a bit before you saute it.
Saute -- Add the olive oil, enough to cover the bottom of the pan and bring to medium high heat. Saute the chicken on each side until golden brown. Once the chicken is nice and brown, remove to a plate lined with a paper towel.
Then to the same pan, add in the onion and cook on medium heat just a couple of minutes. Then add in the garlic and stir well. You don't want the garlic to burn.
Sauce -- Deglaze the pan with the beer scraping up all the bits. Then add in the chicken broth, bay leaf and thyme and reduce to medium low heat and cook for 5 minutes. Check for any seasoning, remember that the chicken is seasoned and you can always re-season later. Then add the chicken back in and make sure there is enough liquid. You can add a bit more chicken broth if necessary. Cover and cook about 30-40 minutes until every thing is tender and the chicken is almost falling apart.
Finish -- Remove the chicken, thyme sprigs and bay leaf, but leave the onions and reduce the sauce on medium heat for 5 minutes uncovered. Add in a slurry of 1 teaspoon corn starch and water to slightly thicken the sauce. You may need a bit more, but it is hard to say depending on how much liquid remains. Thicken to a nice gravy consistency.
Add in the parsley and once again check again for seasoning (salt and pepper) and then serve.
Serve -- Mashed potatoes or rice is perfect and sauteed spinach are my favorites. The gravy is wonderful over the chicken and spuds. ENJOY!
NOTE: Time does not include marinating.

Nutrition Facts : Calories 600.5, Fat 36, SaturatedFat 8.6, Cholesterol 108.4, Sodium 420.9, Carbohydrate 28.2, Fiber 1.6, Sugar 8.5, Protein 33.9

BEER AND ONION BRAISED CHICKEN

BEER AND ONION BRAISED CHICKEN image

Categories Soup/Stew Chicken

Yield 4 people

Number Of Ingredients 16

Ingredients

2 tablespoons unsalted butter, or olive oil
4 large chicken thighs with skin and bones
3/8 teaspoon ground allspice
2-3 medium onions, halved from root to stem, and thinly sliced
3 teaspoons (packed) dark brown sugar, divided
2 bay leaves
2 teaspoons Dijon mustard
1 cup beer: ambers and dark lagers shine here (for a gluten-free recipe, use gluten-free beer)
1/2 cup beef stock
1 to 2 teaspoons apple cider vinegar
2 carrots, sliced into 1/2-inch rounds
1/2 pound small creamer potatoes
1 medium turnip, cut into 1-inch pieces
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 scallions, white parts only, chopped, for garnish

Steps:

1. 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. 2. 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 of sugar. Add chicken, skin side down, then beer, broth, and 1 teaspoon vinegar. Bring to boil. 3. Reduce heat to medium. Add carrots, potatoes and turnip. 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, and garnish with scallion, if desired