I was searching for a new Sunday dinner recipe and came across this Beer Braised Chicken Thighs recipe from Cooking Light. It was perfect because we have left-over Guinness in our fridge that we will never drink. This turned out pretty delicious, however, I’m not sure what the benefit of the flour is. I think it would have been delicious without that coating. To me it was just a little gummy, but I guess it’s all personal preference. The mushrooms and onions in this dish are TO DIE FOR. I could have eaten a whole plate of just those. And from the picture below, it kind of looks like I did…
Bone-in, skin-less chicken is required for this dish. You don’t want to use skin-on chicken because it will not crisp up. You also want to be sure to use bone-in so it stays tender and delicious. I had to buy bone-in, skin-on and just remove the skin myself. No big deal, just an extra step.
Start by cooking pasta to package directions (we actually used jasmine rice instead of pasta and it was perfection). Season the chicken thighs with salt and pepper. Add flour, thyme, and paprika into a large bag and toss the seasoned chicken thighs in the flour. Heat a tablespoon of olive oil in a large pan and brown the chicken on both sides. (5 minutes on the first side, 3 minutes on the other side). Set chicken aside, it won’t be cooked through. Add mushrooms and onions to the pan and sauté for several minutes. Add worcestershire sauce, chicken stock, beer, and chicken thighs back into the pan. Cover and cook for 15-20 minutes until fully cooked. Serve on a bed of egg noodles (or jasmine rice). Eat immediately!
I apologize for the mediocre photo. It was dark!
This chicken has so much flavor from the beer, stock, and worcestershire sauce. It’s the perfect combination. The mushrooms soak up the velvety sauce which makes them so rich and comforting. I definitely spent some time prepping this, but it didn’t take too cumbersome. It was nice for a Sunday dinner. Enjoy!