Guinness Beer-Braised Chicken Thighs
Guinness Beer-Braised Chicken Thighs might be just the main course you are searching for. This dairy free recipe serves 4 and costs $2.65 per serving. One serving contains 852 calories, 53g of protein, and 52g of fat. Head to the store and pick up chili powder, flour, cayenne pepper, and a few other things to make it today. 26 people were glad they tried this recipe. It can be enjoyed any time, but it is especially good for st. patrick day. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. It is brought to you by Cooking with Curls. With a spoonacular score of 87%, this dish is excellent. Similar recipes include Beer-Braised Chicken Thighs with Cremini Mushrooms, Guinness Braised Short Rib Tacos with Guinness Braised Cabbage, and Guinness Fudge Bundt Cake with Guinness Ganache – No Beer Goggles Needed.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 65 minutes
Ingredients:
8 bone-in, skin-on chicken thighs (excess fat trimmed)
1 Tablespoon brown sugar
8 skinny whole carrots (peeled and cut in half)
1/8 teaspoon cayenne pepper (more for added heat)
1 cup chopped celery
1/2 cup chicken stock
1 1/2 teaspoons chili powder
2 Tablespoons all-purpose flour
1/4 teaspoon ground black pepper
1 Tablespoon olive oil
3/4 pound petite potatoes (sliced in half lengthwise)
1/4 teaspoon sea salt
12 ounce bottle Guinness® Stout Beer
fresh thyme sprigs to garnish
5 whole cloves garlic (peeled)
1 medium yellow onion (sliced)
Equipment:
oven
bowl
frying pan
Cooking instruction summary:
Instructions Preheat oven to 350 degrees. Combine the brown sugar, chili powder, salt, cayenne, and black pepper together in a small bowl. Sprinkle the spice mixture evenly over the chicken thighs. Rub the mixture over both sides of the chicken thighs. Let stand for 10 minutes. Heat the oil in a large skillet over medium-high heat. Add the chicken, skin side down. Cook until the chicken is browned and the skin is crisp. Flip the chicken over and brown the second side. Remove the chicken from the skillet and set aside. Add the carrots, celery, onion, and potatoes to the drippings in the skillet. Cook until the onions and celery are tender, about five minutes, stirring occasionally to keep them from burning. Stir in the flour. Add the beer, broth, and garlic. Stir to combine. Bring to a simmer, then return the chicken thighs to the skillet. Cover and cook until chicken thighs are thoroughly cooked {at least 180 degrees}, 40 to 50 minutes. Garnish with fresh thyme sprigs and celery leaves {or chopped parsley} and serve.
Step by step:
1. Preheat oven to 350 degrees.
2. Combine the brown sugar, chili powder, salt, cayenne, and black pepper together in a small bowl.
3. Sprinkle the spice mixture evenly over the chicken thighs. Rub the mixture over both sides of the chicken thighs.
4. Let stand for 10 minutes.
5. Heat the oil in a large skillet over medium-high heat.
6. Add the chicken, skin side down.
7. Cook until the chicken is browned and the skin is crisp. Flip the chicken over and brown the second side.
8. Remove the chicken from the skillet and set aside.
9. Add the carrots, celery, onion, and potatoes to the drippings in the skillet. Cook until the onions and celery are tender, about five minutes, stirring occasionally to keep them from burning.
10. Stir in the flour.
11. Add the beer, broth, and garlic. Stir to combine. Bring to a simmer, then return the chicken thighs to the skillet.
12. Cover and cook until chicken thighs are thoroughly cooked {at least 180 degrees}, 40 to 50 minutes.
13. Garnish with fresh thyme sprigs and celery leaves {or chopped parsley} and serve.
Nutrition Information:
covered percent of daily need
