Beer-Braised Chicken Thigh

A tender and flavorful chicken thigh slowly braised in beer with aromatic herbs and vegetables. This dish combines the rich maltiness of beer with savory spices for a comforting main course.

Steps

1. Season the chicken thigh with salt and pepper. 2. Heat olive oil in a skillet over medium heat. Brown the chicken thigh skin-side down until crispy, about 5 minutes. Flip and cook 2 minutes more. Remove and set aside. 3. In the same skillet, add onions and garlic. Sauté until softened, about 3 minutes. 4. Pour in the beer and chicken broth, scraping up browned bits from the pan. 5. Add thyme and return the chicken to the skillet. 6. Cover and simmer on low heat for 25 minutes, or until the chicken is cooked through and tender. 7. Remove chicken and reduce sauce if needed. Serve chicken topped with the sauce.

1 chicken thigh (bone-in, skin-on) 1/2 cup lager beer 1 small onion, sliced 1 garlic clove, minced 1 sprig fresh thyme 1 tbsp olive oil Salt and pepper to taste 1/4 cup chicken broth