Beer Braised Chicken with Carrots and Red Potatoes
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.
Servings 4 servings
Ingredients
- 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
Instructions
- 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!