Thursday, January 19, 2012

Beer Braised Chicken with Caramelized Onions - Adapted from Epicurious

Start by seasoning bone in, skin on chicken thighs with a sprinkle of allspice and salt and pepper to taste. Brown them in 1T butter and 1T olive oil. Remove them to a plate while you caramelize 3-4 small sliced onions in the same pan. You can add a sprinkle of sugar to help the process. When the onions are golden brown add 1/2C beef stock and 6 oz. of a dark beer and deglaze the pan; we used a porter. Stir in 1T red wine vinegar bring to a boil and return the chicken thighs. Cover and place in a 275 degree oven for about 2 hrs. We used 2T chickpea flour to thicken the sauce but you could use flour or cornstarch. Adjust the seasonings and serve with a starch like pasta or potatoes. The vegetable pictured is the roasted root vegetables again. This dish will stand up to a nice red wine.



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