Beer-Braised Chicken Thigh

A savory and tender chicken thigh slow-cooked in flavorful beer and aromatic herbs, resulting in a rich and comforting main dish perfect for any occasion.

Steps

1. Season the chicken thigh with salt, pepper, and dried thyme. 2. Heat olive oil in a skillet over medium heat. 3. Add chicken thigh, skin side down, and cook until golden brown, about 5 minutes. 4. Flip the chicken and cook the other side for 3 minutes. 5. Remove chicken from the skillet and set aside. 6. Add sliced onion and minced garlic to the skillet and sauté until softened, about 3 minutes. 7. Pour in the beer, scraping any browned bits from the bottom. 8. Return the chicken to the skillet, skin side up. 9. Cover and reduce heat to low; simmer for 20 minutes until chicken is cooked through. 10. Uncover and cook for an additional 5 minutes to reduce sauce slightly. 11. Garnish with fresh parsley before serving.

1 skin-on, bone-in chicken thigh 1/2 cup beer (lager or ale) 1 small onion, thinly sliced 1 garlic clove, minced 1 tsp olive oil 1/2 tsp dried thyme Salt and pepper to taste Fresh parsley for garnish (optional)