The full-bodied flavour of these chicken thighs comes from a delicious amber beer sauce.
- Prep time 20 minutes
- Cooking time 1 hour
- Total time 1 hour & 20 minutes
Season chicken with salt and pepper. In large ovenproof skillet or Dutch oven, heat oil over medium-high heat. Add half the chicken, skin side down; cook until golden brown, about 6 minutes. Turn chicken and continue cooking for 2 minutes. Transfer to plate; set aside. Repeat with remaining chicken.
Drain all but 1 tbsp fat from pan. Add onions, carrots and garlic. Cook over medium heat, stirring occasionally, until vegetables are golden, about 5 minutes. Add flour; cook, stirring, about 1 minute.
Preheat oven to 350°F. Pour beer and vinegar over vegetables, scraping up browned bits from bottom of pan with wooden spoon. Cook for 1 minute. Add broth, maple syrup, tomato paste, mustard and thyme. Season with salt and pepper. Stir to combine; bring to boil.
Add reserved chicken to pan; nestle among vegetables. Cover, transfer to oven and bake about 30 minutes. Add snow peas and peas to pan; stir gently
to combine. Continue baking, uncovered, until juices run clear when chicken
is pierced with fork, about 15 minutes. (Make-ahead: Can be stored in air-tight container and refrigerated for up to 2 days and frozen for up to 2 months.) Sprinkle with watercress.
Test kitchen tip
In saucepan of boiling water, blanch pearl onions about 1 minute. Transfer to bowl of ice water. The peel should come off with ease.
Nutritional facts PER EACH OF 6 SERVINGS
- Iron 3.6 mg
- Fibre 4 g
- Sodium 300 mg
- Sugars 11 g
- Protein 45 g
- Calories 450
- Total fat 19 g
- Cholesterol 150 mg
- Saturated fat 5 g
- Total carbohydrate 24 g