Ingredients for Beer And Onion Braised Chicken Carbonnade
- 2 tablespoons unsalted butter
- 1.5 lbs boneless, skin-on chicken thighs
- 1/2 teaspoon ground allspice
- 2 large onions, thinly sliced
- 3 teaspoons dark brown sugar
- 2 bay leaves
- 1 tablespoon Dijon mustard
- 1 cup dark beer
- 1 cup chicken broth
- 1 teaspoon white wine vinegar, plus additional to taste
- Egg noodles, for serving
- Salt, to taste
- Pepper, to taste
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How to Make Beer And Onion Braised Chicken Carbonnade
- Melt 2 tablespoons of butter in a large nonstick skillet over medium-high heat.
- Season 1.5 lbs boneless, skin-on chicken thighs generously with salt, pepper, and 1/2 teaspoon allspice.
- Add chicken thighs to the skillet, skin-side down, and sauté until golden brown, about 4 minutes per side. Transfer to a plate.
- Add 2 large onions, thinly sliced, and 2 teaspoons brown sugar to the skillet.
- Sprinkle with salt and pepper to taste.
- Cover and sauté until onions are deeply golden brown, stirring occasionally, about 10 minutes.
- Stir in 2 bay leaves, 1 tablespoon Dijon mustard, and 1 teaspoon brown sugar.
- Return chicken thighs to the skillet, skin-side down. Add 1 cup beer (any dark beer works well), 1 cup chicken broth, and 1 teaspoon white wine vinegar.
- Bring to a boil, then reduce heat to medium-low.
- Simmer, covered, for 10 minutes.
- Uncover the skillet and simmer for another 20 minutes, or until the chicken is cooked through and the sauce has thickened, turning chicken occasionally.
- Season with salt, pepper, and additional vinegar to taste (optional).
- Serve hot over egg noodles.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
37g
Fat
42g
Carbs
19g
