Beer Braised Chicken and Onions Recipe

This beer chicken recipe is perfect for fall. Cooking with beer is one of my passions. Beer braised chicken and onions recipe is perfect for fall.

It'll fill your house with amazing aromas of braised chicken. I am drooling on the keyboard! This recipe is perfect for Oktoberfest.

Have you ever seen a Dutch oven chicken recipe that doesn't need many ingredients?

Chicken, some herbs, bacon, and a couple of veggies. THAT'S IT!

I used chicken thighs. They have more flavor than white meat. You use beef or even turkey. As for the beer, brown ale is my choice.

Beer history

Beer has been around for a VERY long time. It dates back to ancient Mesopotamia. The discovery of beer was a happy accident. Here's what happened: someone left moistened grain to make gruel unattended for a couple of days. The result: a fizzy "beverage" that was both sweet and slightly inebriating.

How could this be? Well, it' chemistry. Neighboring yeasts fermented the sugar in the grain and turned it into alcohol. Thus intended bread became BEER!

Enjoy your Oktoberfest with my Dutch oven beer braised chicken and onions recipe. Don't forget to share the recipe with friends and family.

Steps by step photos

1. Gather all your ingredients and be sure to have them all measured, chopped and ready to go.
2. Heat the olive in a braising pan on medium heat and brown the chicken on both sides. While the chicken is browning, mix the salt, pepper, nutmeg and dried oregano in a small bowl.
3. Sprinkle the salt and spice mixture over the chicken. Remove the chicken from the pan and set aside.
4. Step 4: In the same pan add the onions and cook until translucent. Sprinkle with the brown sugar when the onions are soft.
5. Step 5: Add the pancetta to the onions and continue to cook until the onions begin to turn brown, about 15 minutes.  Continue stirring the onions and pancetta.
6. Add the chicken back to the pan and add the chicken stock.
7. Add the beer then bring to a boil then turn down the heat to simmer. Cover and cook for 15 minutes.
8. Add the fresh thyme, continue simmering and reduce the liquid by about half.
9. Add the fresh parsley and serve. Enjoy!

I absolutely love Le Creuset  cookware. The quality and the different colors are such a nice addition to your kitchen. Here are some of my favorite ones. Just to let you know, if you purchase a piece, I get a small commission at no cost to you, which helps me maintain my site.

Looking for more recipes?  
Sign up for my free recipe newsletter to get new recipes in your inbox each week!  You can also find me sharing more inspiration in Pinterest and Facebook.

Beer Braised Chicken and Onions Recipe

Tender and juicy beer braised herbed chicken. You can use chicken breast or thighs. You'll love this recipe and it will fill your house with a delicious aroma!

5 from 2 votes

Print Pin Rate

Course: Main dish

Cuisine: German

Keyword: caramelized onion, easy chicken recipe, slow cooking with beer

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6 servings

Calories: 510kcal

Author: Analida Braeger

Ingredients

• 2 lbs chicken thighs
• 2 Tbsp olive oil extra virgin
• 1 onion medium,sliced
• 4 oz pancetta diced
• 1 Tbsp brown sugar
• 1 cups chicken stock
• 12 oz beer (brown ale preferably)
• ½ tsp salt
• ¼ tsp pepper
• 1 dash nutmeg
• ¼ tsp oregano dried
• 2 Tbsp curly parsley chopped
• 3 Tbsp thyme fresh

Instructions

• In a small bowl mix salt, pepper, nutmeg and oregano.
• Heat olive oil on medium heat in a braising pan and brown the chicken on both sides. Sprinkle with salt mixture. Remove from pan and set aside.
• In the same pan cook the onions until translucent. Sprinkle with the brown sugar. 
• Add the pancetta and continue to cook until the onions begin to turn brown and soft, about 15 minutes.  Continue stirring the onions and pancetta.
  
• Place the chicken back in the pan, add the chicken stock and the beer. Bring to a boil then turn down the heat.  Cover and cook for 15 minutes. After 15 minutes then and add in the thyme.
•  Uncover and cook for an additional 15 minutes or until the liquid has reduced by half. Toss in the parsley and serve.

Nutrition

Calories: 510kcal | Carbohydrates: 8g | Protein: 28g | Fat: 37g | Saturated Fat: 10g | Cholesterol: 161mg | Sodium: 497mg | Potassium: 459mg | Sugar: 3g | Vitamin A: 390IU | Vitamin C: 8.7mg | Calcium: 35mg | Iron: 1.9mg