Beer And Onion Braised Chicken Carbonnade Recipe

Ingredients for Beer And Onion Braised Chicken Carbonnade

• Unsalted Butter
• Chicken Thighs
• Ground Allspice
• Onion
• Dark Brown Sugar
• 2 bay leaves
• Dijon Mustard
• Dark Beer
• Beef Broth
• Red Wine Vinegar
• Egg noodles, for serving

How to Make Beer And Onion Braised Chicken Carbonnade

1. Melt 2 tablespoons of butter in a large nonstick skillet over medium-high heat.
2. Season 1.5 lbs boneless, skin-on chicken thighs generously with salt, pepper, and 1/2 teaspoon allspice.
3. Add chicken thighs to the skillet, skin-side down, and sauté until golden brown, about 4 minutes per side. Transfer to a plate.
4. Add 2 large onions, thinly sliced, and 2 teaspoons brown sugar to the skillet.
5. Sprinkle with salt and pepper to taste.
6. Cover and sauté until onions are deeply golden brown, stirring occasionally, about 10 minutes.
7. Stir in 2 bay leaves, 1 tablespoon Dijon mustard, and 1 teaspoon brown sugar.
8. 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.
9. Bring to a boil, then reduce heat to medium-low.
10. Simmer, covered, for 10 minutes.
11. Uncover the skillet and simmer for another 20 minutes, or until the chicken is cooked through and the sauce has thickened, turning chicken occasionally.
12. Season with salt, pepper, and additional vinegar to taste (optional).
13. Serve hot over egg noodles.