Beer Braised Chicken Thighs with Cider and Onions

Braising is one of my favorite methods for preparing meat – it takes some time but just a little bit of effort for delicious meat that’s tender and falling off the bone. Ten to fifteen minutes at the start of cooking is all the hands-on work, and then you can walk away while all the flavorful liquids do their job and cook the meat to perfection.

Braises and stews are very similar, but the reason I prefer braises is the crucial step of searing the meat; this seals in the flavor and also gives the meat a beautiful golden color. Stews are great when you don’t have time for this step, but if you have a few minutes to spare, searing makes all the difference.

For this recipe, I used – or I should say, stole – one of my husband’s craft beers from the fridge as well as some apple cider. The combination of these two flavors makes the sauce absolutely delicious, and gives the chicken a lovely, slightly sweet taste. As when choosing a wine for cooking, it’s important to pick a good quality beer with delicious, complex flavors that will be passed onto the dish.

Serve the braised chicken simply, with some buttered bread, over rice or a vegetable puree.

Beer and Cider Braised Chicken Thighs
serves 3

2 – 2 1/4 lb skinless chicken thighs (about 6), trimmed of excess fat
1 Tbsp butter
1 Tbsp extra virgin olive oil or rendered bacon fat
1 medium onion
1 garlic clove
1/2 cup good quality beer (an IPA works well)
1/4 cup apple cider
1 cup chicken stock or water
salt/pepper

Preheat the oven to 375.

In a 12-inch oven-safe frying pan, melt the butter and olive oil over medium high heat. Lightly season the chicken with salt. When the fats are very hot and just beginning to smoke, add the chicken thighs, top side down – you will have to do two batches to avoid overcrowding. Cook for about 2 minutes, until the chicken is well browned. Flip over the chicken and sear the other side. Remove the seared chicken and set aside on a plate, then repeat the process with the second batch.

Meanwhile, cut the onion in half and slice into 1/4 inch half-moons. Peel the garlic clove.
After the chicken is finished searing, add the onion, reduce the heat to medium and saute until soft. Add the garlic, beer and cider. Bring to a simmer while using a wooden spoon to scrap off the bits on the bottom of the pan. Place the chicken over the onions, pour in the stock/water and bring to a simmer.

Put the pan in the oven, and cook for 70-90 minutes, basting once or twice. The chicken is done when a fork or sharp knife is easily inserted into it and the chicken slides off the fork.

The sauce should be well reduced by the time the chicken is cooked; set the chicken aside and cover with foil to rest while you season the sauce to taste. Divide the chicken equally between three plates and spoon the sauce over each serving.

Related posts:

1. Chicken Curry in a Nourishing Broth
2. Chicken and Rice Medley
3. Marinated Chicken Hearts
4. Chicken in Red Chile Sauce
5. Coconut Chicken Stew