Ingredients for Baked Chicken With Beer
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How to Make Baked Chicken With Beer
- Preheat oven to 350°F (175°C).
- In an oven-safe Dutch oven or large saucepan, cook 4 slices of bacon until crisp. Remove bacon with a slotted spoon and set aside on paper towels to drain. Crumble bacon when cool.
- Add 1.5 lbs bone-in, skin-on chicken thighs (or breasts) to the Dutch oven and brown in the bacon drippings over medium heat, about 3-4 minutes per side. Remove chicken and set aside.
- Add 1 medium onion, chopped, to the pan and cook until softened, about 4-5 minutes.
- Drain off excess fat, leaving about 1 tablespoon.
- Sprinkle 2 tablespoons all-purpose flour, 1 teaspoon dried marjoram, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, 1 teaspoon salt, 1 teaspoon sugar, and 1 clove garlic (minced) over the onions.
- Stir in 1 cup of beer (any kind you enjoy – dark beers add more depth).
- Cook over medium-high heat, stirring constantly, until the sauce thickens and bubbles, about 2-3 minutes.
- Stir in 2 tablespoons white wine vinegar.
- Return chicken to the pot.
- Sprinkle with the crumbled bacon.
- If using a Dutch oven, cover; otherwise, transfer to a large baking dish and cover with foil.
- Bake for 55-65 minutes, or until chicken is cooked through and the internal temperature reaches 165°F (74°C).
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
15g
Fat
46g
Carbs
4g
