Beer-Braised Chicken Beer-Braised Chicken

Photo: Tango

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
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Lunch & Dinner

Beer-Braised Chicken