Monday, September 21, 2009

Beer and Onion Braised Chicken

I have been looking at this recipe for weeks, vowing that I would make it soon.

Tonight I came home from Latin Jam and was DETERMINED to make this recipe. This one defeinitely warented smell-o-vision while cooking!

Beer and Onion Braised Chicken
serves 4 to 6

8 large chicken thighs, bone-in and skin-on
salt and ground pepper
1/2 teaspoon ground allspice
3 tablespoons canola oil (omitted)
2 large yellow onions, thinly sliced
1 tablespoon brown sugar (used honey)
2 small bay leaves
2 teaspoons Dijon mustard
1 bottle (12 ounces) dark beer

Preheat oven to 375°. Sprinkle chicken with salt, pepper, and allspice. In the bottom of a 5- to 7-quart Dutch oven or stock pot, heat oil over medium-high heat until almost smoking. Add half the chicken thighs, skin sides down, and cook until the skin is browned and the thighs release easily from the pot when turned with tongs, about 4 minutes. Brown the meat on other side. Transfer to a plate and continue with remaining thighs, adjusting heat under pot as needed. Remove thighs and pour off all but 2 tablespoons of the oil. Add the onions to pot and stir until they soften a little, about 2 minutes. Stir in brown sugar, reduce heat to medium-low, and cover pot; cook until golden brown, lifting lid and stirring occasionally, about 10 minutes. Stir in bay leaves, mustard, and beer and bring to a boil. Arrange chicken thighs in pot in one layer; pour in any accumulated juices from plate. Transfer pot to oven, but DO NOT COVER; cook until chicken is almost falling from bone and sauce is slightly reduced, about 40 minutes.

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