Beer braised chicken is a delicious, effortlessly prepared main dish that can be made using all the pieces of the chicken or focusing on the thighs (like I did), or even just the wings. It’s a speedy and flavorsome dish where chicken, cooked in a pot with beer, emerges remarkably tasty. The beer imparts a distinct flavor, rendering the meat tender and succulent.
To whip up this delightful dish, you’ll only need a handful of straightforward ingredients: chicken, beer, and aromatic additions like garlic, onion, rosemary, and sage. Ensure the chicken pieces are thoroughly browned on all sides before deglazing them with a 33 cl bottle of beer. I opted for light beer (gluten-free), but if you prefer, you can experiment with red or dark beer, resulting in a subtly different flavor profile each time.
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Ingredients for beer braised chicken
For the gluten-free version I used a common gluten-free light beer
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How to prepare the beer braised chicken
Qui puoi leggere la ricetta in italiano!
To prepare the beer-braised chicken, start by ensuring the chicken’s skin is free from feather residues. If needed, briefly singe it over the stove flame to remove any remnants. Place the chicken on a cutting board and generously salt all sides, adding a dash of pepper .
Finely chop the onion and set it aside. Choose a non-stick pan spacious enough to comfortably accommodate all the chicken pieces and pour in the oil.
Heat it well, then arrange the chicken pieces with the skin in contact with the pan’s bottom.
Brown them over medium heat for approximately 5 minutes, then flip the pieces to brown the other side as well. Once the chicken is well-colored on all sides, add the garlic, chopped onion, rosemary, and sage, continuing to cook for another couple of minutes until the onion turns golden.
Now, increase the heat and introduce the beer to the chicken, letting it evaporate for a couple of minutes. Remember, for a seamless blend of meat with beer or wine, it’s best to have them at room temperature, avoiding chilling from the refrigerator to prevent splattering.
Cover the pan with a lid and let the beer-braised chicken simmer for 30-40 minutes over low heat, turning it occasionally. Towards the end of cooking, remove the lid; the meat will be tender, almost falling off the bone. Thicken the sauce by continuing to cook uncovered over high heat for about a minute. Then, turn off the heat.
Serve the beer-braised chicken immediately, accompanied by a flavorful side dish, perhaps featuring potatoes.
How to store braised chicken
If there are leftovers, you can store the chicken in the refrigerator, sealed in an airtight container, for a couple of days. Later, you can briefly reheat it in the microwave or conventional oven. If you have a good amount of sauce left, you can also reheat it in a pot over low heat. If you prefer to reuse the leftovers for a new recipe, you can prepare a tasty chicken salad; here are three ideas: Italian chicken salad, chicken and cucumber salad, chicken and mango salad.
Tips and variations
For a lighter dish, you can completely or partially remove the skin. Alternatively, if you want to add even more flavor to your beer-braised chicken, you can wrap each piece in a couple of thin slices of bacon.
Varied doses for servings