Beer-Braised Chicken

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

1. Preheat your oven to 350°F (175°C).

2. Season the chicken thighs with salt and black pepper.

3. In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat.

4. Brown the chicken thighs on both sides. Remove from the pot and set aside.

5. In the same pot, add sliced onion, carrots, and celery. Cook until the vegetables are softened.

6. Add minced garlic, dried thyme, dried rosemary, and bay leaf. Stir and cook for an additional 2 minutes.

7. Pour in the light beer, chicken broth, and tomato paste. Stir well to combine.

8. Return the browned chicken thighs to the pot, nestling them into the vegetable-beer mixture.

9. Cover the pot and transfer it to the preheated oven.

10. Braise in the oven for 45-50 minutes or until the chicken is cooked through and tender.

11. Garnish with fresh parsley before serving.

12. 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!