Beer Braised Chicken and Onions

Beer Braised Chicken and Onions
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  • 1 Tbsp unsalted butter
  • 6 chicken thighs, about 2 to 2 ½ pounds
  • Salt
  • 3 pounds yellow onions, sliced ¼-inch thick, root to stem, about 6-8 cups sliced
  • 1 Tbsp brown sugar, packed
  • 2 bay leaves
  • 2 teaspoons dried thyme
  • + 4 more ingredients
    • 2 Tbsp smooth Dijon mustard
    • 1 ½ cups dark beer
    • 1 cup chicken stock
    • Freshly ground black pepper

Method 1 Melt the butter in a large, heavy pot with a lid, such as a Dutch oven, over medium-high heat. 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. Remove the browned thighs from the pan ...

View full recipe at SpringPad


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