Chicken & Ale

I apologize for the lack of posts this week.  I was doing more cooking/ baking than posting.  The good news is that it’s Friday & weekends are for catching up.  

Since this week was dark and rainy, I was in total comfort food mode.  I made this hearty & scrumptious meal for a dinner party earlier this week.  “Siskel & Ebert” gave it two thumbs up.  I mean, the key ingredients are chicken, bacon & ale.  How could one go wrong?

I served this dish with steamed carrots & there were no leftovers in sight.

Beer- Braised Chicken

Serves 4

Food Network Magazine, April 2010

¼ pound thick cut bacon, cut into pieces

8 skinless boneless chicken thighs (about 2 ½ pounds)

Kosher Salt and freshly ground pepper

All Purpose flour, for dredging

1 Tbsp. extra virgin olive oil

1 12 ounce bottle beer (preferably brown ale)

1 cup frozen pearl onions, thawed

½ pound small skinned new potatoes, halved

2 Tbsp. whole- grain mustard

2 Tbsp. packed dark brown sugar

4 sprigs fresh thyme

3 Tbsp. chopped fresh parsley

Heat large pot over medium- high heat.  Add the bacon & cook until browned, about 5 minutes.  Remove with slotted spoon and transfer to a paper towel lined plate.

Season the chicken with salt & pepper and dredge in flour, shaking off all the excess.  Add the olive oil to the drippings in the pot.  Add the chicken in batches and cook over medium- high heat until golden on the bottom, 6 to 7 minutes, then flip and sear the other side, about 1 minute.

Add the beer, onions, potatoes, mustard, sugar, thyme, and 1 cup water to the pot and stir, making sure the chicken is fully submerged.  Simmer until the chicken is cooked through, about 15 minutes.  Discard the thyme and stir in the bacon & parsley.

**SIDE NOTE:  While fresh herbs are great, feel free to substitute dried herbs if necessary.  The FRESH: DRIED ratio is 3:1.  For example, 1 tablespoon of fresh thyme is equivalent to 1 teaspoon of dried, since 3 teaspoons equal 1 tablespoon.

Cheers & Happy Friday!