Chicken Simmered In Beer Recipes

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.

CHICKEN SIMMERED IN BEER

Steps:

• Pour oil into a pot along with chicken.
• Let brown a little, then add in rest of ingredients.
• Let simmer till its cooked, and serve.

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.

CHICKEN IN BEER

Steps:

• Sauté the chicken pieces in 2 oz of butter and a little oil.
• Add the shallots and the mushrooms and continue to cook.
• When they are well browned, pour over the beer and the gin, season with salt and pepper and simmer on a gentle heat for about an hour, or until the chicken is tender.
• Shortly before serving, arrange the chicken pieces in separate a deep dish and keep hot.
• On a high heat, reduce the sauce by about half, then add the cream to thicken sauce, with the rest of the butter, whisking all the while.
• Whisk in the Guinness (it really makes a lot of difference), then pour back over the chicken and sprinkle the parsley.
• Serve with fresh pasta (I use shells, as they hold the sauce).