Beer Braised Chicken Thighs

Beer Braised Chicken Thighs, a dish that promises crispy skin on the outside and tender, juicy meat on the inside. This recipe combines sautéed mushrooms with a luscious brown beer sauce, making it a perfect centerpiece for any meal. Not only is it delicious, but it’s also incredibly easy to prepare in just one skillet. Serve it alongside a fresh lettuce salad and crusty bread to soak up every drop of that savory sauce!

Why You’ll Love This Recipe

• One-Skillet Wonder: Easy cleanup with everything cooked in one pan.
• Crispy and Tender: The chicken thighs are beautifully seared for a crispy exterior while remaining juicy inside.
• Rich Flavor: The brown ale sauce, infused with mushrooms and herbs, creates a mouthwatering experience.
• Comfort Food: Perfect for cozy dinners or impressing guests.

Ingredients

For the Chicken

• 8 bone-in, skin-on chicken thighs
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp sweet paprika
• 1 tsp garlic powder
• ¼ tsp ground turmeric
• ¼ tsp ground coriander

For the Brown Beer Sauce

• 1 tbsp olive oil
• 1 tbsp salted butter
• 9 oz cremini mushrooms, sliced
• 2 shallots, diced
• 6 garlic cloves, minced
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp minced thyme leaves
• 1 tsp low sodium soy sauce
• 2 tbsp all-purpose flour
• 2 tbsp tomato paste
• ½ cup chicken broth
• 1½ cups brown ale (such as a stout or porter)
• 1 tsp brown sugar
• 1 tbsp lemon juice

For Serving

• Chopped parsley (for garnish)
• Crushed red pepper flakes (optional)

Cooking Instructions

1. Preparation:
   • Preheat your oven to 350°F (175°C).
   • Season the chicken thighs with salt, black pepper, sweet paprika, garlic powder, turmeric, and coriander.
2. Sear the Chicken:
   • In a large cast iron skillet or heavy-bottomed pan, heat olive oil over medium-high heat.
   • Add the seasoned chicken thighs skin-side down and sear for about 5 minutes until golden brown. Flip and cook for another 3 minutes. Remove from the skillet and set aside.
3. Sauté Vegetables:
   • In the same skillet, add butter and sliced mushrooms. Cook until they start to release moisture (about 4–5 minutes).
   • Add diced shallots and minced garlic; sauté until fragrant (about 2 minutes).
4. Make the Sauce:
   • Stir in salt, black pepper, thyme leaves, and soy sauce.
   • Sprinkle flour over the mixture and stir to combine.
   • Gradually deglaze with chicken broth while scraping up any browned bits from the bottom of the skillet.
   • Mix in tomato paste and bring to a simmer.
   • Pour in the brown ale, add brown sugar and lemon juice; simmer for about 5 minutes.
5. Braise the Chicken:
   • Return the chicken thighs to the skillet, skin-side up. Nestle them into the sauce.
   • Transfer the skillet to the preheated oven and bake uncovered for about 25 minutes or until the chicken is cooked through (internal temperature should reach at least 165°F or 74°C).
6. Serve:
   • Garnish with chopped parsley and crushed red pepper flakes if desired. Serve warm with crusty bread and a fresh salad.

Cooking Time

• Prep Time: Approximately 10 minutes
• Cook Time: About 50 minutes
• Total Time: Approximately 1 hour

Nutritional Information (per serving)

• Calories: Approximately 610 kcal
• Protein: 40g
• Fat: 40g
• Carbohydrates: 20g

Tips & Notes

• Beer Selection: Choose a brown ale or stout for a richer flavor profile.
• Make Ahead: This dish can be prepared ahead of time; simply reheat in the oven before serving.
• Serving Suggestions: Pair with roasted vegetables or mashed potatoes for a complete meal.

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