It’s hard to believe that a week ago we still had 100 highs here in Sacramento.
It’s time forstewsand slow braises like this one, rich, savory, and warming.
The thing to note is that it’s possible for you to’t use any old beer.
Elise Bauer
The beer cooks down with the stock and mustard, forming a beautiful sauce for the finished dish.
Beer Braised Chicken and Onions
What beer you use matters.
Dark beers tend to be more full bodied and malty and sweet.
Elise Bauer
They will work well in this stew.
Hoppy beers like IPA or pale ale are too bitter for this stew and should be avoided.
A soft Belgian beer like Flanders Red or one of the Chimay beers would also be ideal.
Elise Bauer
Pat the chicken thighs dry with paper towels and set them skin side down in the butter.
Salt the meat side lightly.
Brown the chicken on both sides well.
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Remove the browned thighs from the pan and set aside in a bowl.
The chicken skin has likely rendered quite a bit of fat.
(Note, do not discard the fat down the drain, you may clog your plumbing.
Elise Bauer
Pour off into a jar.)
Lower the heat to medium and add the sliced onions to the pan.
If you want, sprinkle brown sugar over the onions.
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The added sugar will intensify the natural sweetness of the onions.
Cook the onions slowly, stirring occasionally, until they begin to brown, about 15 minutes.
Add the bay leaves, thyme, mustard, 2 teaspoons of salt, and beer to the onions.
Elise Bauer
Scrape up any browned bits from the bottom of the pot with a wooden spoon.
Add the chicken thighs and the chicken stock and bring to a simmer.
If you are using unsalted or low sodium stock, you will likely need to add more salt.
Add freshly ground black pepper and more salt to taste.
Serve over egg noodles or with rice or potatoes.
