Meat/ Recipe

Beer Braised Chicken Thighs

Is a meal ever just a meal?
 
Beer-Braised-Chicken-Recipe
I don’t know about you, my friends, but for me, food is rarely just a means to an end. It’s a journey. Wow… That sounded profound, didn’t it?
 
But it is! Every time I cook something up in the kitchen, I’m preparing myself – and those who dine with me – for an adventure. I have a tendency to visit Italy… A lot…. What can I say? I’m a carb lovin’ kinda gal. 
 
Blackened-Brussel-Sprouts-And-Chicken
I’m conscious of the history behind each meal – be it my own whilst chowin’ down on a dish my parents made when I was a kid or crafting a delicacy from a country I’ve (wished I’ve) been to. I can’t not be. A degree in Women’s Studies has forced me to see the inequities (and white guilt) in everything.  In doing so, I’m keenly aware of how we consume other cultures in this sense. When we eat food or dishes from cultures other than our own, do we owe it to the originating culture to understand the importance of what we’re eating? Do we impose a new imperialism upon them by appropriating something as intimate as food? Or is it just that? … Food.

…I know right? Who brought the Feminist to the party, anyhow? Jesus.
 
All that being said, cooking and food – regardless of location or space – is a way to connect with others, whether that be in growing the harvest, preparing the dishes, enjoying the meal… Or in this case, sharing a recipe.
 
Braised-Chicken-Recipe
I’ve been a member of the Secret Recipe Club for a few years now and this month’s assignment really re-enforced my awareness of the connection behind food, identity and culture.
 
This month I was assigned From Brazil To You. Now living in the states, Denise’s blog is a love story to her original home, Brazil. I spent some serious time perusing her recipes and posts and one thing quickly became evident: Food is more than a way to survive physically – it’s a way to survive emotionally, spiritually and culturally. It’s also friggin’ delicious and can be a lot of fun.  
 
Beer-Cooking-Recipe
Denise – thank you for sharing your story with me this month. Your beer braised chicken was moist, flavorful and perfect for the Autumn weather. It was a pleasure.

Beer Braised Chicken (Frango na Cerveja)

Prep

Cook

Total

Yield 4 servings

Ingredients

  • 6 Strips Thick-Cut Smoked Bacon, cut into 1/4” pieces.
  • 1 Shallot, peeled & finely diced.
  • 1 Lb Brown Mushrooms, sliced.
  • 4 Chicken Legs.
  • Coarse Sea Salt & Fresh Cracked Black Pepper.
  • All Purpose Flour, for dredging.
  • 700ml Dark Beer.
  • 1 1/2 C Chicken Stock.
  • 1 C Pearl Onions, peeled.
  • 2 Large Carrots, sliced.
  • 2 Tbsp Ground Mustard.
  • 4 Tbsp Local, Organic Honey.
  • 3 Bay Leaves.
  • 1 Large Sprig Fresh Thyme.
  • 1 Tbsp Tomato Paste.
  • 1/4 C Heavy Cream.
  • 2 Tbsp Fresh Italian Flat Leaf Parsley, chopped.

Instructions

  1. 30 Minutes before cooking, remove the chicken from the fridge to allow the meat to come to room temp so it cooks evenly.
  2. When you're ready to cook, heat a large heavy bottom pan over medium heat. Add the bacon and cook until browned and crispy. Remove with a slotted spoon and transfer to a paper-towel lined plate to drain.Add the shallot and onions to the bacon fat, season with salt and saute about 1 minute. Add the mushrooms, stir well and saute until the mushrooms start to brown (approx 2 – 3 minutes). Again, remove with a slotted spoon and set aside.
  3. As the onions cook, generously season the chicken with salt and pepper. Dredge in the flour, shaking off the excess. Once you remove the onion and mushrooms, turn up the heat to medium-high and place the chicken into the remaining bacon fat, fleshy side down. If necessary, add a Tbsp or two of oil. Allow to brown (approx 5 minutes), flip and brown the other side for one minute. If your legs are quite large, you may need to do this in batches. Don't crowd the pan or you'll steam your chicken, rather than brown it.
  4. Once all 4 legs have been well browned, place them all in the pot and add the beer, broth, onions, carrots, mustard, tomato paste, honey, bay leaves and thyme. Season with salt and pepper and stir well. Bring to a boil, reduce the heat to simmer, cover and allow to cook for 60 minutes. Watch that the beer doesn't foam all over the place – it may try to a couple of times.
  5. Remove the cover and allow the sauce to reduce for about 30 minutes.By now the chicken will be cooked, juicy and fall off the bone tender.
  6. Discard the bay leaves and remaining thyme stem. Remove from the heat and stir in the cream, bacon and parsley. Serve with a hunk of bread or atop polenta. Or both.
  7. Eat.

Notes

Adapted from Denise

 

 
 
 
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  • Our Eating Habits
    September 23, 2013 at 2:50 PM

    This looks absolutely divine! I love carbs to, a nice grainy bun would go perfect with this lovely meal you have prepared!

    • Kristy Gardner
      October 5, 2013 at 6:22 PM

      Thank you so much! I think so too!

  • chelsy
    September 23, 2013 at 2:51 PM

    This is the perfect comfort food meal for Fall! Can’t wait to try!

  • Karen S Booth
    September 23, 2013 at 5:00 PM

    HI! I am new to group C and this is my first reveal day! And this recipe is JUST the sort of meal that we love in our house too…..I think we met through Group D once too? Karen

  • Karen S Booth
    September 23, 2013 at 5:01 PM

    YES! I know you from Group D! Just remembered, but you have had a new look for your blog since then so I was confused! Karen 🙂

    • Kristy Gardner
      October 5, 2013 at 6:23 PM

      I think so Karen!! It’s so good to see you again!

      P.S. ….AND there’s yet another change in the works… stay tuned!

  • Denise Browning@From Brazil To You
    September 23, 2013 at 8:55 PM

    Kristy: Thanks for your nice words. I am glad that you have enjoyed browsing my blog and found the right recipe for you. This is a stew that I personally enjoy a lot because it is bold, full of flavor. You did a great job!!!!!

    • Kristy Gardner
      October 5, 2013 at 6:23 PM

      Thank you so much Denise! It was a pleasure!

  • Amanda @ Once Upon a Recipe
    September 23, 2013 at 9:58 PM

    Umm, this sounds de-freaking-licious. Your photos are gorgeous too.

    • Kristy Gardner
      October 5, 2013 at 6:23 PM

      aw, thanks lovely! the lighting went well that day.

  • Lisa {Authentic Suburban Gourmet }
    September 24, 2013 at 2:36 AM

    Looks delish and perfect for a slow cooker meal! Glad to be part of SRC group C with you!

  • Karen - Cinnamon Freud
    September 24, 2013 at 3:09 AM

    Some nice musings about meals- so true. This looks great!

  • Denise Browning@From Brazil To You
    September 24, 2013 at 12:58 PM

    Kristy: Could you please do me a favor? I’d thank you a lot if you edit your post to exchange the generic link of my blog for this one specific: http://www.frombraziltoyou.org/brazilian-recipes/beer-braised-chicken-frango-na-cerveja/ It is the link of the recipe above that you made. Thank you!

    • Kristy Gardner
      October 5, 2013 at 6:24 PM

      I’ve already linked to both Denise 🙂

      The generic one is above the second to last photo and the recipe specific is below 🙂

  • Deanna - Teaspoon of Spice
    September 24, 2013 at 3:01 PM

    This looks amazingly delicious – I love reading blogs featuring cuisines I’m less familiar with – you learn so much, beyond the food staples!

  • Gloria Baker
    September 24, 2013 at 4:20 PM

    I love this so much!!

  • Jess @ Flying on Jess Fuel
    September 24, 2013 at 8:04 PM

    This looks SO deliciously comforting. I want someone to make it for me!! 🙂

    • Kristy Gardner
      October 5, 2013 at 6:25 PM

      haha – ummm…. come over, Jess?

  • TeaLady
    September 27, 2013 at 2:02 AM

    I’m always looking for new ways to cook chicken. This looks wonderful. I love stewing (braising) meat for tenderness and flavor.

    BTW Since you like visiting other countries with your food I would like to invite you to join My Kitchen My World. Every month we cook from a different country. Please visit us at http://www.mykw.wordpress.com

    • Kristy Gardner
      October 5, 2013 at 6:25 PM

      Absolutely TeaLady. I love the way the meat just falls off the bone!

      Thank you for the invite – I’ll swing by!

  • Joanne Ross
    September 28, 2013 at 8:59 PM

    There are brussell sprouts in the picture of this recipe, but they are not listed on the ingredients, why?

    • Kristy Gardner
      October 5, 2013 at 6:26 PM

      Hi Joanne! Good eye! They were simply left over and ended up on the plate. Not actually part of the recipe 🙂

  • Best of 2013: Main Dishes and Sides | The Secret Recipe Club
    January 3, 2014 at 1:30 PM

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