IPA Braised Chicken Thighs
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IPA-Braised Chicken Thighs

Braising chicken thighs is one of my favorite cooking methods.  It only takes about an hour in the oven, but can provide a real depth of flavor that you just can’t get from other methods. 

This recipe is a variation on another recipe on this blog but using an IPA, orange, and tarragon to be lighter and really highlight some of those great summer flavors.

IPA Braised Chicken Thigh
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Beer Braised Chicken

Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: American
Servings: 6 People


  • 1 lb. Chicken Thighs and legs
  • 2 tbsp butter
  • 1/2 onion diced
  • 2 Garlic cloves minced
  • 1 Orange zested and juiced
  • 1 12 oz beer I used a Kindred Spirit IPA
  • 1/2 cup Chicken Stock
  • 1 tbsp Tarragon chopped
  • 4 rainbow carrots cut into 2 in pieces
  • Salt and Pepper


  • Preheat oven to 325 degrees F.
  • Season the chicken thighs with salt and pepper. In a Dutch oven or other heavy pot over medium-high heat, warm the oil until very hot but not smoking. Add the chicken thighs, skin side down, and cook until skin is crispy, about 5 minutes. Transfer to a platter.
  • Reduce the heat to medium, Add the onion and sauté until golden, about 6 minutes. Add garlic and cook for another 30 seconds
  • Add the beer, chicken stock, orange juice, orange zest, tarragon and carrots to the pot and bring to a boil.
  • Return the chicken thighs to the pot, submerging them in the liquid, and bring to a simmer.
  • Cover, transfer to the preheated oven and cook for 50 minutes.

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