Chicken in Beer
Chicken slowly braised with softened onion, carrot and beer until tender, in a silky sauce for endless bread dipping.
- Total
- 60 min
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- cut-up chicken2.75 lb
- onion2
- carrot1
- garlic clove3
- beer1.5 cup
- bay leaf2
- thyme1 tsp
- olive oil4 tbsp
- salt1 tsp
- black pepper1 pinch
Method
- 1
Season the cut-up chicken with salt and black pepper.
- 2
Heat the olive oil in a casserole and brown the chicken over medium-high heat on all sides, about 10 minutes. Set aside.
- 3
In the same oil, add the sliced onion, thinly sliced carrot and minced garlic. Sweat over low heat for 10 minutes, until the onion is soft and golden.
- 4
Return the chicken to the casserole, add the bay leaf and thyme and pour in the beer.
- 5
Bring to a boil, then lower to a gentle simmer, cover and cook 30 minutes, stirring occasionally.
- 6
Uncover for the last 5 minutes to reduce the sauce. For a smoother sauce, remove the chicken and blend the sauce before combining again.
- 7
Adjust the salt and serve hot with its sauce.
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