Incredibly juicy chicken is braised in a hearty beer sauce with lots of tender red potatoes and carrots! This beer braised chicken will quickly become a dinner staple.
The inner beer-loving me is in some form of beer.freaking.HEAVEN right now, guys.
Meet THAT kind of chicken. The kind of chicken that’ll somehow just work itself into your every waking thoughts and eventually into your everyday menu.
Guys, it’s chicken braised in freaking beer. The chances of this ending in disaster is pretty much none.
The chances, however, of this ending up in my belly straight outta the skillet? It’s in all likelihood gonna happen.
Quick Braising 101, guys let’s DO THIS. First off, the chicken sear. You’re gonna sear your chicken thighs (bone-in!) on both sides and then take that outta the pan to make room for the veggies which today is gonna consist of gorgeous little red potatoes, carrots, onions, and a few huge sprigs of fresh herbs.
Toss those around in the pan til they start to get some color on ’em, and then you’re gonna nestle your chicken thighs back into the pan, pour a WHOLE bottle of beer on top (I wasn’t kidding!!) and some chicken broth.
Bring everything to a low simmer, then cover that baby, slide it in the oven and let the braising magic do it’s thing.
Then crack a beer open while you wait. I mean, chances are you got a six pack and have 5 left now?
Oh.My.Land. I can’t even describe the WHOA smells that are gonna hit you when you pull this bad boy outta the oven. Refrain from diving in with both hands because you’re gonna feel the urge.
IT FALLS RIGHT OFF THE BONE ITS SO TENDER. And the hearty beer flavor is spot.freakin.ON.
Wasn’t kidding when I said this is THAT chicken. This is one for the chicken record books, friends.
Beer Braised Chicken with Carrots and Red Potatoes
- 4 (1-1/2 lbs) bone-in chicken thighs
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 1 medium onion, finely chopped
- 1 lb fresh baby carrots
- 1-1/2 lbs red potatoes, cut into quarters
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 (12 oz) bottle light beer
- 1/2 cup chicken broth
- 2 tablespoons white whole wheat flour
- Salt and pepper to taste
- Season chicken thighs on both sides with salt and pepper. In a dutch oven or large oven-safe saucepan over medium-high heat, sear chicken in oil and 1 tablespoon butter on both sides 2-3 minutes until golden. Transfer chicken to a plate and set aside.
- Add remaining tablespoon butter to same skillet and then add onion, baby carrots, and potatoes. Saute in butter 5-10 minutes until lightly golden. Add garlic and saute 1 additional minute.
- Nestle chicken back into pan and arrange herbs around it. Pour beer and broth into pan and bring to a low simmer. Cover pan and place in 350F oven. Bake chicken 40-45 minutes until chicken is fall-apart tender and vegetables are tender.
- Remove chicken and vegetables and place on a cutting board momentarily. Discard herb sprigs. Whisk flour with a little water and add to remaining liquids in pan. Bring to a simmer over medium heat, stirring occasionally until sauce is slightly thickened.
- Season sauce with salt and pepper to taste and toss vegetables and chicken back into pan until coated in sauce. Serve hot and enjoy!