Can O Beer Chicken Rachael Ray Recipes

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BEER-BRAISED CHICKEN THIGHS



Beer-Braised Chicken Thighs image

Provided by Rachael Ray : Food Network

Time 2h5m

Yield 4 servings

Number Of Ingredients 16

8 pieces bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 link andouille sausage, casing removed and chopped, or 4 slices bacon, chopped
1 onion, chopped
2 ribs celery, chopped
1 green bell pepper, seeded and chopped
2 to 3 cloves garlic, chopped
2 tablespoons chopped fresh thyme
1 rounded tablespoon all-purpose flour
1 (12-ounce) bottle lager beer
1 (14-ounce) can diced tomatoes with chiles or stewed tomatoes
1 cup chicken stock
2 tablespoons hot sauce
Scallions, white and green parts, thinly sliced, for garnish
Warm baguette, for mopping

Steps:

  • Pat the chicken thighs dry, and season with salt and pepper.
  • Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium-high heat, add the chicken and brown on both sides in 2 batches.
  • Remove the chicken to a plate and spoon out 1/2 the drippings, and add the andouille sausage. Brown for 2 minutes and then add the onion, celery, pepper, garlic, and thyme, and cook to soften, for about 10 minutes over medium heat.
  • Add the flour, stir 1 to 2 minutes, and then pour in the beer and let the foam subside. Stir in the tomatoes, stock, and hot sauce. Let the sauce thicken a bit, and then slide the chicken into the pot and simmer to cook through. Serve with warm crusty bread, or cool and store for make-ahead meal.

RACHAEL RAY'S GRILLED BEER CHICKEN WITH POTATO SLABS



Rachael Ray's Grilled Beer Chicken With Potato Slabs image

Make and share this Rachael Ray's Grilled Beer Chicken With Potato Slabs recipe from Food.com.

Provided by Mom2Rose

Categories     Chicken Thigh & Leg

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 11

12 ounces beer, room temperature (can or bottle)
1/2 cup butter, melted and cooled
2 garlic cloves, smashed
1 tablespoon chili powder
1 tablespoon brown sugar
2 teaspoons salt, plus more
salt, for sprinkling
6 chicken drumsticks (about 1 1/2 pounds)
2 baking potatoes
olive oil, for drizzling
lime wedge, for serving

Steps:

  • In a resealable plastic bag, combine the beer, butter, garlic, chili powder, brown sugar and salt.
  • Add the drumsticks, seal the bag and let marinate while you proceed.
  • Preheat a grill or grill pan to high.
  • Microwave the potatoes on high until slightly softened, about 5 minutes.
  • Slice the potatoes lengthwise about 1/4-inch thick.
  • Drizzle both sides generously with olive oil.
  • Transfer the chicken and potatoes to the grill.
  • Grill the drumsticks, brushing with the beer marinade and turning occasionally, until the skin is golden and crisp and the juices run clear, 20 to 25 minutes
  • Meanwhile, grill the potatoes until grill marks appear, about 3 minutes on each side.
  • Transfer to a plate and sprinkle with salt.
  • Serve the chicken and potatoes with the lime wedges.

Nutrition Facts : Calories 498.2, Fat 32.9, SaturatedFat 17.3, Cholesterol 149.7, Sodium 1496.5, Carbohydrate 21.7, Fiber 1.9, Sugar 4.1, Protein 23.4

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