Beer Chicken serves 4
submitted by [email protected]
This is an excellent meal, you will be suprised how sweet and deep the beer gets.
8 oz. bacon, cut into thin strips
8 pieces chicken thighs, bone in and skin on
2 Tbsp. oil or fat
1 large onion, small diced
2 large cloves garlic, minced
2 Tbsp. or more Dijon style or grainy style mustard
1 12 oz. medium to dark beer or ale
1 teaspoon ground allspice
2 bay leaves
Salt and pepper
Sugar-if your beer is a dark ale or is bitter to taste (optional)
Heat oil in large (12 inch) sauté pan over med/high heat. Fry bacon until brown and crispy. Remove to a paper towel and set aside. Season chicken with salt and pepper. Add to hot pan, skin side down, and sear until brown on one side and skin releases from pan, around 2-3 minutes. Turn over and sear other side for just a minute or two. Remove chicken from pan and set aside.
Lower heat to medium. Add diced onions to pan. Sprinkle sugar over onions. Cook onions until nicely browned and caramelized, stirring often.
Add garlic and stir for one more minute.
Add beer, allspice and bay leaves to pan. Return chicken to pan with any juices that have run from it, and simmer, covered, on med/low heat for 1 to ½ hours, turning and rearranging the pieces in the pan once in a while.
Add mustard to pan and simmer thru. Taste for seasonings, adding more mustard or salt and pepper as needed. Keep warm for up to 1 hour on lowest heat with lid a bit open. Serve over cooked pasta.
submitted by [email protected]
This is an excellent meal, you will be suprised how sweet and deep the beer gets.
8 oz. bacon, cut into thin strips
8 pieces chicken thighs, bone in and skin on
2 Tbsp. oil or fat
1 large onion, small diced
2 large cloves garlic, minced
2 Tbsp. or more Dijon style or grainy style mustard
1 12 oz. medium to dark beer or ale
1 teaspoon ground allspice
2 bay leaves
Salt and pepper
Sugar-if your beer is a dark ale or is bitter to taste (optional)
Heat oil in large (12 inch) sauté pan over med/high heat. Fry bacon until brown and crispy. Remove to a paper towel and set aside. Season chicken with salt and pepper. Add to hot pan, skin side down, and sear until brown on one side and skin releases from pan, around 2-3 minutes. Turn over and sear other side for just a minute or two. Remove chicken from pan and set aside.
Lower heat to medium. Add diced onions to pan. Sprinkle sugar over onions. Cook onions until nicely browned and caramelized, stirring often.
Add garlic and stir for one more minute.
Add beer, allspice and bay leaves to pan. Return chicken to pan with any juices that have run from it, and simmer, covered, on med/low heat for 1 to ½ hours, turning and rearranging the pieces in the pan once in a while.
Add mustard to pan and simmer thru. Taste for seasonings, adding more mustard or salt and pepper as needed. Keep warm for up to 1 hour on lowest heat with lid a bit open. Serve over cooked pasta.
