Brown Ale-Braised Chicken Recipe

Cooking Directions

• STEP 1.Season the chicken with salt and pepper. Heat oil in a large Dutch oven over medium-high heat.
• STEP 2.Add the chicken to the pot and cook until browned on all sides. Remove the chicken from the pot and set aside.
• STEP 3.Add the onions, carrots, and celery to the pot and cook until softened. Stir in the garlic and cook for another minute.
• STEP 4.Pour in the brown ale and chicken broth, scraping the bottom of the pot to release any browned bits. Return the chicken to the pot.
• STEP 5.Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1 hour, or until the chicken is cooked through and tender.
• STEP 6.Remove the chicken from the pot and keep warm. Increase the heat to medium-high and cook the sauce until it has reduced and thickened slightly.
• STEP 7.Serve the chicken with the sauce and garnish with fresh parsley, if desired.

Cooking Tips

• Use a flavorful brown ale for the best results. The beer adds depth and richness to the dish.
• Make sure to brown the chicken well before braising. This will enhance the flavor and texture of the meat.
• If the sauce is too thin, you can thicken it with a cornstarch slurry. Mix equal parts cornstarch and water, then stir it into the simmering sauce.

Storage and Serving

• Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken and sauce in a covered skillet over low heat until warmed through.
• Serve the Brown Ale-Braised Chicken with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce.