I got the idea for this Beer-Braised Chicken & Veggies while watching a cooking segment on TODAY Show last week. The recipe was shared by Food Network’s Sunny Anderson. I love cooking with wine so I got excited with cooking with beer too. I didn’t exactly follow the recipe to a T. I just took the idea then run with it according to what I have as far as ingredients go. The recipe suggested a darker kind of beer which I actually prefer drinking, beer-wise. I’m a wine drinker but when my husband buys his favorite German beer I always take a couple of sips or perhaps drink 1 bottle. When I made this dish we didn’t have those in stock but we had a few cans of Rolling Rock so I just used 1 can for this chicken. It wasn’t bad at all but the next time I’ll cook a beer-braised dish I’d definitely use a darker kind of beer.
| Beer-Braised Chicken & Veggies |
- 2 tablespoons olive oil
- 6-8 pieces of chicken (thighs, legs)
- 1 cup of baby carrots
- 1 onion, cut into chunks
- 2 celery stalks, cubed
- 2-3 dry bay leaves
- 2 cloves of garlic
- 1 can of beer
- 3 cups of water
- salt and pepper to taste
- sprinkle of dried basil
- sprinkle of dried oregano
- sprinkle of dried thyme
- Heat up oil in a pan. Lightly brown the chicken pieces on both sides. Set aside on a platter.
- Add the onions, carrots, garlic, and celery into the pot. Saute for a couple of minutes. Add water, salt & pepper, dried basil, dried oregano, dried thyme, bay leaves, and the beer. Stir everything around, then return the chicken pieces into the pan. Stir a bit then cover the pot. Simmer in medium low heat for 1 hour to 45 minutes. In the last 30 minutes of cooking, uncover to reduce the liquid.
Serve with mashed potatoes.
