I know my posts are hardly regular these days and I've no excuse except that it feels like we're on vacation. Easy for me to say, huh? We're far from settled into our new home and there's still tons of work to be done but the weather's picture perfect, the days fly by and it's just so darn nice to have Big Guy home for good!
Last night's dinner was one of those quick chicky braises we so enjoy because they taste exceptionally good never mind they're easy on the cook and the budget. This one's direct from Food Network Magazine with some added "JBugisms" because that's what using a recipe's all about. You just have to add your own personal touches ya' know.
Along the lines of a beef carbonade except with bird instead of bovine, I used bone in skin on chicken thighs instead of the skinless boneless version called for consequently it took a little longer to cook never mind I like to finish my braises in the oven rather than stove top. I also added some sweet carrots along with the potatoes, just because, other than salad, we don't eat enough vegetables around here. Comined with the flavor of bacon, fresh thyme and beer of course (Black Butte Porter in our case) dinner kind of cooked itself and smelled and tasted delicious too.
Beer Braised Chicken from JBug’s Kitchen Antics adapted from Food Network Magazine
5 slices bacon, cut into quarter inch pieces
3 tablespoons olive oil
6 bone in, skin on chicken thighs, washed and dried
All-purpose flour for dredging
Salt and coarse ground black pepper
1 – 10 ounce package frozen pearl onions
1 -12 ounce bottle beer (I used Black Butte Porter)
2 tablespoons whole grain or Dijon mustard
2 tablespoons brown sugar
4 to 6 sprigs fresh thyme
6 small red potatoes cut in half
6 to 8 small carrots, peeled and left whole
3 tablespoons chopped fresh parsley
Preheat oven to 350.
Cook bacon in a large Dutch oven over medium heat until fat renders and bacon is barely crisp. Remove bacon from the pot and set aside. Add olive oil to bacon fat. Heat over medium high until oil is shimmering. Meanwhile season chicken thighs well with salt and freshly ground black pepper. Dredge in flour shaking off excess. Brown chicken well on all sides and remove from pot when done. Add pearl onions to pot and cook, stirring until onions have thawed and turned golden in color. Add beer, mustard, brown sugar and thyme. Stir well. Return bacon and browned chicken to the pot and bring mixture to a high simmer. Place into the preheated oven and cook, uncovered for 20 minutes. Add potatoes and carrots to pot. Cover and return to oven for 30 minutes or until vegetables are almost cooked through. Remove lid from pot and cook additional 10 to 15 minutes or until vegetables are cooked through and liquid is reduced. Remove thyme springs and discard. Garnish with parsley. Makes 4 servings.
A year ago - Braised Country Ribs with Cider and Cranberries
Two year's ago - Potato Crusted Halibut