Best Brown Ale Braised Chicken Recipes

Beer Braised Chicken image

Provided by JenSmith

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 (3 1/2 lb) whole chickens, cut up, skin removed
3 large onions, thinly sliced
2 tablespoons all-purpose flour
12 fluid ounces non-alcoholic beer or 12 fluid ounces ginger ale
1 small bay leaf
2 teaspoons brown sugar
3/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon fresh coarse ground black pepper
2 tablespoons white wine vinegar

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

Beer-Braised Chicken image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/4 pound slab or thick-cut bacon, cut into 1/2-inch pieces
8 skinless, boneless chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
All-purpose flour, for dredging
1 tablespoon extra-virgin olive oil
1 (12-ounce) bottle beer (preferably brown ale)
1 cup frozen pearl onions, thawed
1/2 pound small red-skinned new potatoes, halved
2 tablespoons whole-grain mustard
2 tablespoons packed dark brown sugar
4 sprigs fresh thyme
3 tablespoons chopped fresh parsley

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.