Beer-Braised Chicken Thigh with Caramelized Onions

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

A tender, flavorful chicken thigh braised slowly in beer, enhanced with sweet caramelized onions and aromatic herbs. This dish combines the richness of poultry with the malty depth of beer 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 and brown the chicken skin-side down until golden, about 5 minutes. Flip and brown the other side, about 3 minutes. 3. Remove chicken and set aside. In the same skillet, add sliced onions and garlic; cook on low heat until caramelized, about 10 minutes. 4. Return chicken to the skillet, add thyme sprig, then pour in the beer. 5. Reduce heat to low, cover, and simmer for 25 minutes until chicken is cooked through and tender. 6. Remove thyme, adjust seasoning, and serve the chicken with the beer-infused caramelized onions spooned over the top.