Braised Chicken in Amber Ale and Sweet Onion
LET’S GET THAT CHICKEN DRUNK,
VIKING STYLE . . .
I’m hopping on the fun wagon, celebrating the largest volkfest in the world… Oktoberfest! It’s always been amusing for me to observe the festivity — the stout-hearted dishes and of course, the drunkards 😀 This year, instead of hanging out downtown; (drinking beer, eating wurst & pretzels and clinking steins) – I’m going to cook for my friends. There’s nothing better than having an Oktoberfest in your own backyard when the weather is still nice! You’re surrounded by (and getting loud with) people you love. You don’t need to dress up and you don’t need to call Uber. Liberating!
This dish is a spin on Carbonade Flamande, a traditional Belgian sweet-sour beef & onion stew made with beer. We’re going to replace beef with boneless & skinless chicken thighs. Guys, I think you would love this recipe. It’s easy, frugal and comforting… AND it’s a one pot meal. You gotta love that! You know what — since this is such a straightforward meal you don’t have to wait until Oktoberfest to make it.
Meat aficionado, you’re in luck — you don’t necessarily need any special carbs to slap this hunk of meat on. Well, if you have a baguette or any loaf of crusty bread laying around, use them. They’re good to pick up the heavenly beer sauce. If you want to fancy it up with some egg noodles, go for it. Or if you want to be good, and eat it with salad… well, more power to you! It’s a very handy and forgiving meal that makes you want to sink your teeth into over and over again.
Here’s for deliciously complex but simple-to-make food, to unpretentious / sans lederhosen backyard get togethers, and for great & buzzed friends: Prost!
- 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
- 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.
- 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.
- 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.
- Sprinkle with parsley.