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You are here: Home / Chicken Recipes / Beer-braised Chicken

Beer-braised Chicken

By Connie Veneracion
Inspired by the cocktail drink called black and brown, this beer-braised chicken recipe starts with marinating chicken pieces in dark beer and root beer overnight, browning them in plenty of hot oil then braising them in the marinade. The beer lends a richness to the overall flavor of the chicken that is tempered by the sweetness of the root beer.
Beer-braised chicken
Course Main Course
Cuisine International
Keyword Beer, Chicken
Prep Time 10 mins
Cook Time 40 mins
Marinating time 12 hrs
Total Time 12 hrs 50 mins
Servings 4 people
Author Connie Veneracion

Ingredients

  • 4 to 5 chicken thighs
  • 4 to 5 chicken drumsticks
  • 1 tablespoon salt
  • ½ teaspoon pepper
  • 2 cloves garlic pounded
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon caraway seeds
  • 1 onion chopped
  • 1 cup dark beer
  • ¾ cup root beer
  • 2 to 3 cups oil for browning
  • 2 finger chilies sliced
  • 1 cup pineapple tidbits

Instructions 

  • Pat the chicken thighs and drumsticks dry with paper towels. Place in a shallow bowl, add the salt and pepper, and mix well.
  • Add the garlic, rosemary, thyme, caraway seeds and chopped onion to the chicken.
  • Pour in the dark beer and root beer. Mix.
  • Cover the bowl and marinate in the fridge overnight.
  • Drain the chicken.
  • Strain the marinade.
  • Heat enough cooking oil in a frying pan to reach a depth of two inches.
  • Brown the chicken pieces in hot oil, in batches if necessary. You’re browning the chicken pieces for good texture; you’re not cooking them through at this point.
  • While the chicken pieces brown, pour the strained marinade in a shallow pan and start heating it.
  • Transfer the browned chicken pieces to the pan with the marinade.
  • Add the chilies and pineapple tidbits.
  • Braise the chicken (low heat!) for 30 minutes or until cooked through and the marinade has been soaked up.
  • Serve the beer-braised chicken hot.

Connie’s Notes

We served the beer-braised chicken with corn and bean salad.
Beer-braised chicken served with corn and bean salad
Updated from a recipe originally published in May 13, 2016
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About Connie Veneracion

Hello there! Welcome to Renaissance.Mom. If you’re wondering why I write the blog’s name with a dot before “mom”… That’s so you’ll remember what to type on your browser. There is no .com or .net. It’s Renaissance.Mom where good food is cooked better. (Read more)

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