Ingredients
- 4 bone-in, skin-on chicken thighs
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 bottle (12 oz) light beer (pale ale or lager)
- 1 cup chicken broth
- 2 tablespoons tomato paste
- Fresh parsley for garnish
Instructions
-
Preheat your oven to 350°F (175°C).
-
Season the chicken thighs with salt and black pepper.
-
In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat.
-
Brown the chicken thighs on both sides. Remove from the pot and set aside.
-
In the same pot, add sliced onion, carrots, and celery. Cook until the vegetables are softened.
-
Add minced garlic, dried thyme, dried rosemary, and bay leaf. Stir and cook for an additional 2 minutes.
-
Pour in the light beer, chicken broth, and tomato paste. Stir well to combine.
-
Return the browned chicken thighs to the pot, nestling them into the vegetable-beer mixture.
-
Cover the pot and transfer it to the preheated oven.
-
Braise in the oven for 45-50 minutes or until the chicken is cooked through and tender.
-
Garnish with fresh parsley before serving.
-
Serve this Beer-Braised Chicken over rice, potatoes, or with crusty bread to soak up the flavorful sauce.
Enjoy the richness and aroma of this Beer-Braised Chicken!
