Beer And Onion Braised Chicken Carbonnade Recipes

BEER- AND ONION-BRAISED CHICKEN CARBONNADE

Steps:

• Melt butter in large nonstick skillet over medium-high heat.
• Sprinkle chicken with salt, pepper, and allspice. Add chicken to the skillet and saute until brown, about 4 minutes per side; transfer to a plate.
• Add onions and 2 tsp brown sugar to skillet; sprinkle with salt and pepper. Cover and saute until deep golden brown, stirring occasionally, about 10 minutes.
• Mix in bay leaves, mustard, and remaining 1 tsp sugar. Add chicken, skin side down, then beer, broth, and 1 tsp vinegar. Bring to boil.
• Reduce heat to medium. Simmer, covered, 10 minutes.
• Uncover skillet and simmer until chicken is cooked through and sauce thickens, turning chicken occasionally, about 20 minutes.
• Season with salt and pepper and more vinegar, if desired.
• Serve over egg noodles.

BEER-BRAISED BEEF AND ONIONS

Steps:

• In a large bowl, combine salt, pepper, bay leaves and paprika. Toss meat to coat, then cover, refrigerate and marinate at least 2 hours or overnight.
• Heat oven to 325 degrees. In a large (8-quart) Dutch oven or other heavy pot, heat butter and oil over medium-high until shimmering. Working in batches, brown beef on two sides until dark and crusty, transferring to a bowl when browned (reserve bay leaves). As you cook, add more oil and adjust heat if necessary to prevent burning.
• When all the meat is browned, add onions to the empty pot and return the heat to medium-high if you lowered it. Cook, stirring and scraping up the brown coating on the bottom of the pan as the onions release their liquid.
• Continue cooking until onions are deeply golden brown and soft, 20 to 30 minutes, stirring occasionally.
• Meanwhile, make a bouquet garni by tying thyme, parsley and reserved bay leaves together with kitchen string (or just throw them in the pot and warn your guests not to eat them).
• Push the onions to the sides, then add tomato paste, coriander and cinnamon to the bottom of the pan. Cook, stirring, 1 minute, until paste is darkened and fragrant. Stir in flour, cook another minute, then add stock, beer, 1 cup water and bouquet garni. Return beef and any juices in the bowl to the pot, bring to a simmer, then cover and transfer to oven. Cook until beef is tender, about 2 1/2 to 3 hours, turning it over halfway through.
• If the sauce seems thin, remove the meat with a slotted spoon; cover with foil to keep warm. Return pot with liquid to stove and simmer until thickened to taste, 5 to 10 minutes. Return the meat to pot and stir to heat through. Serve from the pot or a platter. Garnish with chopped parsley, flaky sea salt, pepper and paprika. Serve with mustard on the side.

BEER-BRAISED CHICKEN

Steps:

• Heat a large pot over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Remove with a slotted spoon and transfer to a paper-towel-lined plate. Season the chicken with salt and pepper and dredge in flour, shaking off the excess. Add the olive oil to the drippings in the pot. Add the chicken in batches and cook over medium-high heat until golden on the bottom, 6 to 7 minutes, then flip and sear the other side, about 1 minute.
• Add the beer, onions, potatoes, mustard, sugar, thyme and 1 cup water to the pot and stir, making sure the chicken is fully submerged. Simmer until the chicken is cooked through, about 15 minutes. Discard the thyme and stir in the bacon and parsley.

BEER-AND ONION-BRAISED CHICKEN CARBONNADE

Steps:

• Melt butter in large nonstick skillet over medium-high heat. Sprinkle chicken with salt, pepper, and allspice. Add chicken to skillet and sauté until brown, about 4 minutes per side; transfer to plate.
• Add onions and 2 teaspoons brown sugar to skillet; sprinkle with salt and pepper. Cover and sauté until deep golden brown, stirring occasionally, about 10 minutes. Mix in bay leaves, mustard, and remaining 1 teaspoon sugar. Add chicken, skin side down, then beer, broth, and 1 teaspoon vinegar. Bring to boil. Reduce heat to medium. Simmer, covered, 10 minutes. Uncover skillet and simmer until chicken is cooked through and sauce thickens, turning chicken occasionally, about 20 minutes. Season with salt and pepper and more vinegar, if desired.

BEER BRAISED ONIONS

Steps:

• Melt the butter in a pan. Add the onions and cook until tender.
• Add 6 fl oz beer, sugar and salt. Cook approx 16/18 minutes until the beer is absorbed and the onions are starting to brown.
• Add the remaining beer and simmer gently.
• Serve warm to accompany burgers.

BEER BRAISED CHICKEN

Steps:

• In a 12-inch skillet, heat oil over medium-high heat until very hot.
• Add chicken pieces and cook until browned on all sides. Transfer chicken to a large plate, using a slotted spoon.
• Add onions to skillet and cook over medium heat, stirring occasionally, until tender and lightly browned. Transfer onions to plate with chicken, using a slotted spoon.
• Stir flour into drippings in the skillet until blended. Cook over medium heat, stirring constantly, until flour is dark brown.
• Gradually stir in beer, and cook until sauce boils and thickens slightly, stirring constantly.
• Stir in bay leaf, brown sugar, salt, thyme, and pepper.
• Return chicken and onions to skillet; heat to boiling over high heat.
• Reduce heat to low; cover and simmer for 30 minutes or until chicken is fork-tender.
• Skim fat from sauce in skillet. Discard bay leaf. Stir in wine vinegar.

CARBONNADE (BEEF AND ONIONS STEWED IN BEER)

Steps:

• Put the onion in a large flameproof casserole or deep skillet with a lid and cover it; place over medium heat and cook, checking and stirring every few minutes, until the onion is dry and almost sticking to the pan, about 15 minutes. At that point, add 2 TBS of the oil and cook, stirring occasionally, until the onion becomes a brown, soft mass, another 15 mins or so. Remove with a slotted spoon and add the remaining oil to the skillet.
• Raise the heat to medium-high and brown the meat on all sides, sprinkling it with salt and pepper as it browns. When the meat is brown, add the garlic and cook, stirring, for about 30 seconds. Return the onion to the pan, along with the herbs and beer. Bring to a boil, then adjust the heat so the mixture simmers; cover.
• Cook, checking occasionally to make sure the mixture does not dry out (unlikely, but if it does, add more beer), for about an hour, or until the meat is quite tender. Uncover the pan; the mixture should be stewy but not soupy; if it is, raise the heat and boil out some of the liquid. Stir in the mustard, then taste and adjust the seasoning. Garnish and serve or cool, cover, and refrigerate.