Braised Chicken in Amber Ale and Sweet Onion
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Serves 6-8
INGREDIENTS
  • ¼ cup unsalted butter
  • 15 boneless, skinless chicken thighs
  • 2 medium yellow onions, thinly sliced
  • ½ cup brown sugar
  • 6 cloves of garlic, minced
  • 2 teaspoon ground allspice
  • 5 bay leaves
  • 2 tablespoons Dijon mustard
  • 2 12fl oz bottle amber ale
  • 1 cup chicken broth
  • 2 tablespoons red wine vinegar
  • ½ cup of fresh flat leaf parsley, minced
DIRECTIONS
  1. In a large braiser or dutch oven, melt butter over medium-high heat. Season chicken with salt and pepper. Sauté chicken about 2-3 minutes per side until brown. Transfer to a plate and set aside.
  2. Into the pot, add onions and brown sugar; season with salt and pepper, sauté for 5 minutes. Add garlic and allspice. Cover and sauté until onions tuns golden brown, stirring occasionally, for another 5 minutes.
  3. Add bay leaves and mustard. Deglaze the pot with chicken stock. Add chicken, then beer and vinegar. Bring to boil. Reduce heat to medium. Simmer, covered for 8 to 10 minutes. Uncover and let it simmer until the sauce thickens, 15-20 minutes. Season with salt and pepper.
  4. Sprinkle with parsley.
Recipe by Flavor and Friends at http://flavorandfriends.com/braised-chicken-in-amber-ale-and-sweet-onion/