On this cold rainy day, I was happy to have a multi-hour meal planned. I have been wanting to make something braised for quite some time now, and this beer braised chicken made my mouth water.
I’ve been turning to my new “Cooking Light” cookbook recently to try to keep the holiday weight in check, and immediately flagged this meal for a day when I had time to devote to making it. Today was perfect. I had the day off from work, and the weather made me want to do nothing except cook something wonderful. I cannot believe that this tasty dish was only 370 calories!
Chicken with Dark Beer
- 3 Tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp fresh ground pepper
- 3 bone in chicken thighs, skinned
- 3 bone in drumsticks, skinned
- 2 Tbsp butter
- 1 Tbsp canola oil
- 3 Tbsp gin
- 1 c chopped celery
- 1 c chopped carrots
- 1/2 c chopped onions (orig. called for shallots which I think would be better, but I didn’t have them)
- 3 sprigs fresh thyme
- 2 sprigs fresh flat leaf parsley
- 1 bay leaf
- 1 c dark beer
- 1/4 c greek yogurt
- 2 tsp white wine vinegar
Sprinkle chicken with flour, salt and pepper. Heat butter and oil in a cast iron skillet over med-high heat. Add chicken to pan; saute 5 min on each side until browned. Remove pan from heat. Pour gin into one side of pan; return to head and ignite gin with a long match (the fun part!), let flames die down. Remove chicken from pan.
Add vegetables and saute until tender, about 5 min. Add thyme, parsley, and bay leaf. Return chicken to pan, nesting in vegetable mixture. Pour in beer until chicken is about half covered. Bring to a simmer. Cover, reduce heat, and simmer about 45 minutes.
Remove herbs. Remove chicken from pan. Stir in yogurt and stir over low heat until heated through. Remove from heat. Stir in vinegar. Place 1 chicken thigh and 1 drumstick on each plate and top with about 3/4 cup of sauce and vegetables. Garnish with fresh parsley.
I served this with crusty bread and an Endive Gratin, but I think it would also be delicious over mashed potatoes. Bon appetite!