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.
Beer Braised Chicken
- 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.