Ingrédients pour Beer Braised Chicken
- Vegetable Oil
- Whole Chickens
- 1 large onion, chopped
- All Purpose Flour
- 1 cup dark beer
- 1 bay leaf
- 1 tablespoon brown sugar
- 1 teaspoon salt
- Dried Thyme
- Fresh Coarse Ground Black Pepper
- White Wine Vinegar
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Comment préparer Beer Braised Chicken
- Heat 2 tablespoons of vegetable oil in a 12-inch skillet over medium-high heat until very hot.
- Add 8 bone-in, skin-on chicken thighs and cook, turning occasionally, until browned on all sides (about 8-10 minutes).
- Transfer chicken to a large plate using a slotted spoon.
- Add 1 large onion, chopped, to the skillet and cook over medium heat, stirring occasionally, until tender and lightly browned (about 5-7 minutes).
- Transfer onions to the plate with the chicken using a slotted spoon.
- Stir 3 tablespoons of all-purpose flour into the drippings in the skillet until blended.
- Cook over medium heat, stirring constantly, until the flour is dark brown (about 2-3 minutes).
- Gradually whisk in 1 cup of beer (dark beer recommended), and cook until the sauce boils and thickens slightly, stirring constantly (about 2 minutes).
- Stir in 1 bay leaf, 1 tablespoon of brown sugar, 1 teaspoon of salt, 1 teaspoon of dried thyme, and 1/2 teaspoon of black pepper.
- Return the chicken and onions to the skillet.
- Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 30 minutes, or until the chicken is fork-tender.
- Skim any excess fat from the sauce.
- Discard the bay leaf.
- Stir in 1 tablespoon of wine vinegar before serving.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
28g
Fat
60g
Carbs
6g
