Cooking with beer is one of my passions. A beer braised chicken and onions recipe is perfect for the Fall season as well as winter and spring. It’s a mouthwatering dish that will fill your house with wonderful aromas. I am drooling on the keyboard! This month being Oktoberfest, I am making a beer braised chicken and onions recipe. It is comfort food any way you look at it.
For this beer braised chicken and onions recipe you really don’t need a lot of ingredients: chicken, some herbs, bacon, and a couple of veggies. THAT’S IT! I used chicken thighs because they do have a lot more flavor that white meat. If you are not into chicken, you can vary the recipe and use beef or even turkey. As for the beer, you can use a brown ale, that’s my choice.
And now for a history break: Beer has been around for a VERY long time. It actually dates back to ancient Mesopotamia. The discovery of beer was a happy accident of sorts. 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’s a matter of simple chemistry. Neighboring yeasts fermented the sugar in the grain and turned it into alcohol. Thus intended bread became BEER! Now, you will never look at a bottle of beer the same way EVER!
Enjoy your Oktoberfest with my beer braised chicken and onions recipe. Don’t forget to share the recipe with friends and family. Also, leave me a comment if you have a couple of extra minutes. I would love to hear from you.
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- 2 lbs. chicken thighs
- 4 oz. pancetta
- 1 medium onion sliced
- 1 Tbsp. brown sugar
- 2 cups chicken stock
- 1 12 oz. bottle of beer (brown ale preferably)
- ½ tsp. salt
- ¼ tsp. pepper
- a pinch of nutmeg
- ¼ tsp. oregano
- 2 Tbsp. chopped parsley
- 2-3 Tbsp. fresh thyme
- In a small bowl mix salt, pepper, nutmeg and oregano.
- Heat olive oil 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 30 minutes. Add the chicken stock and the beer. Bring to a boil, then turn down the heat. Place the chicken back in the pan, and add in the thyme. Cook for an additional 15 minutes. Toss in the parsley.