Beer-Braised Chicken Thigh

A tender and flavorful chicken thigh braised in a rich beer sauce, enhanced with aromatic herbs and caramelized onions. Perfect for a comforting main dish with a subtle maltiness.

Steps

1. Season the chicken thigh with salt and pepper. 2. Heat olive oil in a skillet over medium heat and brown the chicken thigh skin-side down for 5 minutes until crispy. 3. Flip the chicken and cook for another 3 minutes. 4. Remove the chicken and set aside. 5. In the same skillet, add sliced onions and garlic; sauté until softened and caramelized, about 5 minutes. 6. Pour in the beer and chicken broth, scraping the bottom of the pan to deglaze. 7. Add thyme leaves and return the chicken thigh to the skillet. 8. Cover and simmer on low heat for 20 minutes until the chicken is cooked through. 9. Remove chicken; stir in butter to the sauce to thicken slightly. 10. Serve the chicken topped with the beer-onion sauce.

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