Last week Deana and I were coming back from a run when she asked me what I wanted to do with the chicken thighs we had thawing. I knew I didn't want to stand outside over a grill for 20 or 30 minutes so I decided to cook something I've never attempted before. I pulled out the cast iron pot and made Beer Braised Chicken Thighs.
Even though I had never previously braised anything, I had a general idea of how it should all came together. However, to make sure I was going to be able to pull everything off, I took a quick look at a recipe online and then made up my own based on the things I had in my house. The main ingredient in my braising liquid was a Dunkelweizen I brewed myself so I was extremely happy when the meal turned out well. One of my new culinary goals is to do a lot more cooking with beer. And when I can do it with a beer I made myself...well, all the better. If you're a locavore, you can't get any more local than something you made with your own hands.
Anyway, on to the recipe. If you end up trying it out, let me know how you like it.
- 4 Chicken Thighs
- 2 TBS Olive oil
- 1 Onion
- 1 Celery Stock
- 2 Carrots
- Garlic Clove
- 2 TBS Flour
- 1 Bottle of Beer (I recommened something light on the hops)
- 1 Cup of Water
- Chicken Bouillon Cube
- Brown the Thighs in a pot. When browned, remove and set aside
- Cut up a small dice of Onion, Celery, Carrots, Garlic, and Rosemary
- Sweat the Veggies, Rosemary, and Thyme. Add Flour at the end of the sweat.
- Take a bottle of beer from the wall and add it to the pot. Add water and Bouillon cube. (You can always add a cup of stock or broth if you have that on hand)
- Add the chicken back to the liquid. Put the lid on the pot and simmer for 30 minutes. After 30 minutes, remove the lid and simmer for 45-60 minutes.
- Serve over rice or egg noodles.