- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Serving: 4 People
- Calories: 3021 kcal
- Carbohydrate Content: 86.74 g
- Cholesterol Content: 1786 mg
- Fat Content: 99.21 g
- Fiber Content: 17.7 g
- Protein Content: 423.24 g
- Saturated Fat Content: 39.951 g
- Serving Size: 1
- Sodium Content: 4410 mg
- Sugar Content: 46.37 g
- Trans Fat Content: 1.392 g
Beer Braised Chicken
Beer Braised chicken is a popular winter dish that is easy to cook. Juicy, grilled chicken is marinated with beer, garlic, different herbs and then cooked until the chicken tender. The chicken turns out absolutely perfect; tender and juicy every time it is cooked. The sauce of this unusual, slightly hot chicken dish is enriched by a stout and finished with crème Fraiche. This Beer Braised chicken recipe is a perfect meal for weeknight dinner. It can be prepared and cooked in 1 hour. Learn how to make chicken in beer.
Ingredients of Beer Braised Chicken Recipe
- Oven ready chicken - 2
- Salt - 1 Teaspoon
- Pepper - 1 Teaspoon
- Cayenne pepper - 2 Tablespoons
- Onions - 3
- Carrots - 2
- Butter - 40 gm
- Tomatoes - 4
- Fresh thyme sprigs - 1
- Bay leaf - 1
- Chicken stock - 125 ml
- Stout beer - 125 ml
- Chopped chicken livers - 125 gm
- Crème Fraiche - 2 Tablespoons
How to Make Beer Braised Chicken
Step 1: Wash the chickens under cold running water, then pat dry with absorbent kitchen paper.
Step 2: Cut each chicken into quarters. Season with salt and pepper and rub cayenne pepper into the skin and flesh. Set aside.
Step 3: Finely chop the onions and coarsely grate the carrots. Set aside.
Step 4: Heat the butter until melted in a large flameproof casserole dish. Add the chicken pieces and cook until browned all over, turning once.
Step 5: Add onions, carrots, tomatoes, thyme, and bay leaf, then gradually add the stock, stout and chicken livers and stir to mix.
Step 6: Bring to the boil, cover, reduce the heat and simmer for about 25 minutes, until the chicken is cooked and tender, stirring occasionally.
Step 7: Remove and discard the thyme and bay leaf. Stir in the crème Fraiche and reheat gently. Serve hot.
Step 8: Serve with roast potatoes and peas and carrots.
Additional Tips:
- Use a small can of chopped tomatoes in place of fresh tomatoes.
- Use cider in place of stout.
- User parsnips in place of carrots.
Check Price for Ingredients
- Chicken stock – Check Price
- Chicken – Check Price
- Salt – Check Price
- Peppercorns – Check Price
- Cayenne pepper – Check Price
- Onion – Check Price
- Carrots – Check Price
- Butter – Check Price
- Tomatoes – Check Price
- Thyme leaves – Check Price
- Bay leaves – Check Price
- Stout beer – Check Price
- Crème Fraiche – Check Price
- Chicken livers – Check Price
