Brown Ale Braised Chicken Recipes

BEER-BRAISED CHICKEN

Beer-Braised Chicken image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 pound slab or thick-cut bacon, cut into 1/2-inch pieces
8 skinless, boneless chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
All-purpose flour, for dredging
1 tablespoon extra-virgin olive oil
1 (12-ounce) bottle beer (preferably brown ale)
1 cup frozen pearl onions, thawed
1/2 pound small red-skinned new potatoes, halved
2 tablespoons whole-grain mustard
2 tablespoons packed dark brown sugar
4 sprigs fresh thyme
3 tablespoons chopped fresh parsley

Steps:

Heat a large pot over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Remove with a slotted spoon and transfer to a paper-towel-lined plate. Season the chicken with salt and pepper and dredge in flour, shaking off the excess. Add the olive oil to the drippings in the pot. Add the chicken in batches and cook over medium-high heat until golden on the bottom, 6 to 7 minutes, then flip and sear the other side, about 1 minute.
Add the beer, onions, potatoes, mustard, sugar, thyme and 1 cup water to the pot and stir, making sure the chicken is fully submerged. Simmer until the chicken is cooked through, about 15 minutes. Discard the thyme and stir in the bacon and parsley.

BROWN ALE-BRAISED CHICKEN

BROWN ALE-BRAISED CHICKEN image

Categories Chicken Casserole/Gratin

Yield 4

Number Of Ingredients 13

Ingredients

1T BROWN SUGAR
1R CHILI POWDER
S & P
1/2t CAYENNE
1 1/2LB CHICKEN CUTLETOR 1/2 CHICKEN CUT UP...NO SKIN
1T OIL
1 ONION, SLICED
2 STALKS CELERY CHOPPED
8 CARROTS CHOPPED
2T FLOUR
1 BOTTLE BROWN ALE
1C CHICKEN BROTH
4 CLOVES GARLIC

Steps:

PREHEAT OVEN TO 350 DEGREES. COMBINE BTROWN SUGAR, CHILI, SALT AND PEP, CAYENNE AND RUB ON CHICKEN. LET STAND 1 HOUR. IN EXTRA LARGE SKILLET HEAT OIL AND CHICKEN. BROWN TILL CRISP. DRAIN FAT ADD REMAINING INGREDIENTS. COOK 10 MIN. PUT IN OVEN COVERED. BAKE 40 MIN. SERVE..

BROWN ALE-BRAISED CHICKEN

BROWN ALE-BRAISED CHICKEN image

Categories Dinner Fall

Yield 4

Number Of Ingredients 16

Ingredients

Tbsp. packed brown sugar
1/2 Tbsp. chili powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. crushed red pepper
8 skin-on chicken thighs
1 Tbsp. vegetable oil
1 medium onion, sliced
2 stalks celery, chopped
8 small whole carrots with tops, peeled and tops trimmed to 1 inch
2 Tbsp. all-purpose flour
1 12-oz. bottle brown ale
1/2 cup reduced-sodium chicken broth
4 cloves garlic, peeled
Coarsely chopped celery leaves
Fresh thyme

Steps:

1. Preheat oven to 350F. In a small bowl combine brown sugar, chili powder salt, ground black peper, and crushed red pepper; rub into chicken thighs. Let stand 10 minutes. 2. In an extra-large ovenproof skillet heat oil over medium-high heat. Add chicken; cook until well browned on bot sides and skin is crispy. Remove chicken from skillet. Drain fat, reserving 1 Tbsp. 3. In the same skillet cook and stir the onion, celery, and carrots in the reserved fat about 5 minutes or until tender. Stir in flour; cook and stir 1 minute. Stir in beer and broth. Bring o a simmer. Return chicken to skillet. Add garlic. Cover and bake 40 minutes. Sprinkle with celery leaves and thyme.

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Preheat oven to 350°F. In a small bowl combine brown sugar, chili powder, salt, ground black pepper, and crushed red pepper; rub into chicken thighs. Let stand 10 minutes.
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