October 3, 2011

Beer-Braised Chicken Thighs

Traditional Sunday dinner is not really something we do around here.  I usually create something for us to eat as dinner or lunch on Sunday (usually being the operative word), but gone are the days of having extended family over and spending the afternoon eating chicken, roast beef, mashed potatoes, and the like.

We live in Alaska.  By ourselves. 

While I wish so many things were different, it does take the pressure off--not having to make or participate in a big dinner.

I made this for just the two of us, as I was looking for something new to try.  It was delicious.  The smell reminded me of having a Sunday dinner at home.  Well, except, I'm pretty sure my mom or grandma never cooked chicken in beer.  They should have.  It's better this way.

Beer-Braised Chicken Thighs
adapted from Rachael Ray Magazine

4 chicken thighs, defrosted (I used boneless, skinless.)
1/2 cup flour
1 t. salt
1 t. pepper
1 t. garlic powder
1- 12 oz. beer (I used Light.)
2 T. butter
1/2 cup thinly sliced onion
1 cup carrots, julienned

In a deep skillet, melt 1 T. of butter.  In a bowl or on a plate, mix together the flour, salt, pepper, and garlic powder.  Dredge the chicken in the flour mixture.  Keeping the pan over medium-high heat, brown the chicken on each side.  3-5 minutes on one side, then 3-5 minutes on the other.  It will not be completely cooked.  You're just looking to get crispiness on the outside.

Once the chicken is lightly browned, pull it out and set it on a plate.  Toss in the other tablespoon of butter and caramelize the onions.  It will take about 15 minutes, keeping the pan over the lowest heat, covered.  It you prefer just to sweat them out and cook them, go ahead.  It'll only take a few minutes.

When the onions are cooked to your desired doneness, pour the beer into the skillet, stirring and scraping the brown flavorful bits off of the bottom.  Bring to a boil.  Add the chicken back in, cover, and cook on medium heat for about 20 minutes.  Add in the carrots and cook for another few minutes to keep them crispy.  Dash on some salt and pepper to taste. 

Serve with mashed potatoes, rice, or, as we did, with quinoa. 

This is a dish I would certainly serve to company (if when I decide to stop being anti-social and invite people over).  A little bit of real butter in this recipe makes it taste restaurant quality.  I haven't tried substituting olive oil, but something tells me that the flavor wouldn't quite be the same.  

Sharing at:
Mingle Monday @Life of Meg
Makin' You Crave Monday
Melt in Your Mouth Monday
Jam Hands Recipe Sharing Monday


  1. Stopping by from Mingle Monday. That sounds and looks delicious! Thanks for sharing :) Hope blogging makes you feel a bit more connected up there!

  2. Stopping over from Mingle Monday. Sending some love from good old PA up to you in Alaska ;)


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