Beer-Braised Chicken Thighs

Tender chicken thighs braised in a rich beer sauce with aromatic herbs and caramelized onions, delivering a hearty and flavorful main dish.

Steps

1. Season the chicken thigh with salt, pepper, and dried thyme. 2. Heat olive oil in a skillet over medium heat. 3. Add the chicken thigh, skin side down, and cook until golden brown, about 5 minutes. 4. Flip the chicken and cook for another 3 minutes. 5. Remove chicken and set aside. 6. In the same skillet, add sliced onions and garlic; sauté until softened and lightly caramelized, about 5 minutes. 7. Pour in the beer to deglaze the pan, scraping up browned bits. 8. Return the chicken to the skillet, cover, and simmer on low heat for 20 minutes, or until chicken is cooked through. 9. Remove chicken and reduce sauce if needed to thicken. 10. Serve chicken topped with the beer sauce and garnish with fresh parsley.

1 chicken thigh (bone-in, skin-on) 1/2 cup beer (lager or ale) 1 small onion, sliced 1 clove garlic, minced 1 tsp olive oil 1/4 tsp dried thyme Salt and pepper to taste Fresh parsley for garnish (optional)