This Beer Braised Chicken is made with chicken and bacon braised in beer. Be prepared for a dish full of flavor and delicious beyond belief.
You know, I have to say it, anytime you add beer to a dish it makes it unbelievably delicious. There, I’ve said it. It’s true!
And it’s not just beer, basically alcohol makes food taste better. But this chicken dish is amazing. You know why? Because not only does it have beer, but this chicken is paired up with beer AND bacon! Could this get any better? Probably not! Anyway, I love this chicken dish. It’s like a normal chicken stew on steroids.
Now I do have to mention that you need to simmer this for at least 20 minutes, as you can see in my picture the chicken and potatoes is not drowning in beer, and the beer sauce is nearly evaporated. So you have to simmer it, otherwise you might get the chicken and potatoes tasting like beer and that’s not really what you want.
So if you’re brave enough to make this dish, be prepared for a dish full of flavor.
- ¼ lb of thick-cut bacon, cut into ½-inch pieces
- 6 chicken thighs or chicken wings, wing tips cut off
- 1 tbsp olive oil
- 1 12 oz bottle beer
- 1 onion, chopped
- ½ lb small red-skinned new potatoes, cut in cubes
- 1 tbsp whole grain mustard
- 2 tbsp dark brown sugar
- 1 tbsp dry thyme
- 3 tbsp chopped fresh parsley
- salt and freshly ground pepper to taste
- all purpose flour, for dredging
- 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 20 minutes. Discard the thyme and stir in the bacon and parsley.