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rosemary sriracha chicken thighs, skillet corn
braised short ribs in tomato sauce, polenta
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vodka pasta, salad
pork tenderloin cooked in milk, mashed potatoes, green beans
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crispy chicken salad with avocado ranch

Monday, September 5, 2011

Beer Braised Chicken Thighs

Beer Braised Chicken ThighsOne of my most favorite meals in the crockpot is Barbecue Beer Chicken Thighs. It has a nice vinegary kick that I adore. This recipe uses beer and chicken thighs, but it tastes entirely different. The sauce is deliciously thick and the chicken is so tender from being simmered with the beer. I used a bottle of Fat Tire, which provided a great flavor to the sauce. This recipe is very loosely based on the one here created for Terrapin Beer. You cannot go wrong with anything involving a turtle. Much love to the University of Maryland Terrapins, my dad's alma mater. I didn't find that this needed any seasoning at the end of the cooking, mainly because the Tony Cacheres provides a very salty flavor. I am going to make this again with Old Bay in place of the Tony Cacheres.
Beer Braised Chicken Thighs
1 tablespoon Tony Cacheres
2 tablespoons Extra Virgin Olive Oil
1 pound boneless, skinless chicken thighs
½ onion, chopped
1 tablespoon of chopped green onion
2 cloves of garlic, minced
¼ cup flour
1 bottle beer
1 handful of parsley, roughly chopped
1 tablespoon fresh Thyme, roughly chopped
¼ cup half and half
Salt
Pepper

Clean chicken thighs and remove unnecessary fat. Pat them dry and coat with Creole seasoning. Heat oil over medium-high heat in heavy braising pot or Dutch oven. Once the oil is hot, add chicken thighs and brown on each side for 2-4 minutes. Once the thighs are browned, add chopped onions and sauté for 5 minutes. Add garlic and cook until fragrant, about 45 seconds. Mix onions, and garlic together while scraping up browned bits from pan. Add flour and mix. Once mixture has thickened, add the beer. Once pot begins to boil lower heat, cover and lightly simmer chicken for 45-50 minutes until chicken pulls apart easily. After the chicken is done, remove each thigh and turn heat back to medium-high. Add parsley, thyme, and half and half. Cook until sauce reduces and is thick. Season the sauce with salt and pepper to your taste. Serve chicken and sauce topped with chopped green onion.
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3 comments:

Gourmetdaytoday.com said...

Two of my favorite things! Beer and Braising! This looks awesome. I can't wait to try it.

Laura said...

Definitely going to try these. Been looking for a)beer recipes and b)crockpot recipes. Jackpot!

Shannon said...

This was delicious!

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