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One-Pot Beer Braised Chicken with Potatoes and Carrots

Makes 2 servings

4  chicken tights (bone in or boneless)

2  potatoes, sliced

1  small onion thinly sliced

1/2  green pepper thinly sliced

1/2  cup chopped mushrooms

3/4 cup dark beer ( we used our Nutella porter)

3  carrots chopped

Kosher salt and freshly ground pepeper

1  tablespoon olive oil

2  cloves garlic, thinly sliced

1  thyme spring or 1 teaspoon dry thyme

1  tablespoon lemon juice

 

  1. Preheat oven 400 degrees. Find an oven-safe dish with sides big enough to fit all the chicken tights with little wiggle room around each piece. Season both sides with salt and pepper and-if you like- a spice or two. Arrange the tights in the dish skin-side up.
  2. Add the beer and lemon juice. The braising liquid should surround the tights with enough so that only the bottom half of the tights is submerged. Add the potatoes, carrots, onion, mushrooms and green pepper.  Rub the skin of the chicken with olive oil. Add thyme spring.
  3. When the oven is fully preheated to 400 degrees, slide chicken onto the oven and cook for 30 to 45 minutes total. If the chicken is not ready let it cook a few minutes longer.
  4.  When the chicken is done, serve with a big spoon of sauce and vegetables.

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