Beer Braised Chicken – Brown Ale Braised Chicken

My plate, sans my pint of homebrewed IPA

Dear Denise, Thank you for thinking about your Brother. The recipes you passed along are going to be a hit.

I tried the “Brown Ale Braised Chicken” – that is the official title for the recipe. My sister found several recipes in the October issue of Better Homes and Gardens…. in a section labeled, “Cooking with Beer”. Life doesn’t get much better than that!

I had a left-over mini Newcastle Brown Ale keg in my refrigerator that need to be consumed…I used almost a pint for the recipe, there was about a pint and a half left that helped me through the labor of preparing the dish.

I will have to admit that I altered the recipe just a bit…The ingredients for the rub were not sufficient to coat the 8 chicken thighs. I am also of the opinion that the size of the chicken thighs Better Homes and Garden had in mind for the recipe do not match the offerings found in my local Texas supermarket. The 8 thighs I purchased weighed in at 6.8 pounds! I have a large deep sided skillet and it was full to the brim!

I will provide the recipe as prepared.

  •   3 tbsp brown sugar
  •   1 tbsp chili powder
  •   1 ½ tsp salt – sea salt
  •   1 ½ tsp ground cumin
  •   1 ½ tsp ground black pepepr
  •   8 skin on chicken thighs
  •   3 tbsp oil –
  •   1 medium onion sliced
  •   2 stalks celery chopped
  •   8 small whole carrots with tops trimmed to 1 inch
  •   2 tbsp all-purpose flour
  •   1 pint of a brown ale
  •   1 cup chicken broth
  •   4 cloves of garlic peeled
  •   1 big handful of celery leaves chopped along with fresh thyme   – chopped

Preheat oven to 350 F. In a small bowl combine brown sugar, chili powder, salt, pepper and cumin. Use as a rub and let thighs sit 10 minutes.

In a large oven proof skillet brown chicken until skin is crispy. Remove chicken, drain fat reserving about 2 tbsp.

I the same skillet cook the onion, carrots and celery in the reserved fat until tender – 5 minutes or so. Stir in flour and cook for 1 minute. Stir in beer and broth until simmering. Return chicken to skillet, add garlic, cover and bake for 40 minutes.

Remove from oven and sprinkle the chopped celery leaves and thyme across the top. I enjoyed my plate with a pint of my homebrewed IPA….so good.

Out of the oven and sprinkled with celery leaves and fresh thyme.

TTFN

Bishop

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5 comments on “Beer Braised Chicken – Brown Ale Braised Chicken

  1. bellenoona says:

    Looks yummy and we want to try it for our Christmas Eve Meal!

  2. thanks for chexking out the imperial stout face-off! This recipe sounds amazing!

    • Bishop says:

      I have brewed an Imperial Stout twice now. The current batch comes in around 9% ABV and is very nice. I appreciate your wit and your love of beer…… looking forward to more fun on your blog….and yes the chicken recipe was awesome!!!

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