Guinness Braised Chicken Thighs
Dinners, International
Ingredients
1 ½ teaspoons chili powder
⅛ teaspoon cayenne pepper
1/2 teaspoon sea salt
¼ teaspoon ground black pepper
8 bone-in, skin-on chicken thighs (excess fat trimmed)
1 Tablespoon olive oil
8 carrots, peeled and cut in thirds or fourths
1 cup chopped celery
1 medium yellow onion, sliced
1 Tablespoon brown sugar
2 Tablespoons all-purpose flour
12 ounce bottle Guinness® Stout Beer
1 cup chicken stock
2 whole cloves garlic, chopped
Description
You can easily make additions or substitutions in this dish. White wine or a different beer for the Guinness, small potatoes in place of carrots, beef or vegetable stock in place of chicken stock, add mushrooms etc.
Directions
Combine the chili powder, salt, cayenne, and black pepper together in a small bowl.
Sprinkle the spice mixture evenly over the chicken thighs. Rub the mixture over both sides of the chicken thighs. Let stand for 10 minutes.
Heat your oven to 325 F.
Heat the oil in a dutch oven or brazier over medium-high heat. Add the chicken, skin side down.
Cook until the chicken is browned and the skin is crisp, about 5 minutes. Flip the chicken over and brown the second side, about 2 minutes.
Remove the chicken and set aside.
Add the carrots, celery, and onion. Cook until the onions and celery are tender, about five minutes, stirring occasionally to keep them from burning. Add the garlic and cook another minute or two.
Stir in the flour.
Add the beer, broth, and brown sugar. Stir to combine. Bring to a simmer and simmer for about 3 minutes. Check flavor and add salt if needed.
Return the chicken then move to the oven.
Cook for 1 hour.
Serve with buttered rolls or potatoes.