Beer-Braised Chicken

Prep 35 min
Total 1 hr 25 min
Servings 4

Use your favorite stout or dark ale for this beer-chicken recipe, best served with a side of mashed potatoes and roasted veggies for the ultimate comfort food.

By Betty Crocker Kitchens

Updated September 20, 2016

Ingredients

2

tablespoons butter
1

large onion, cut in half, thinly sliced (1 cup)
4

bone-in chicken thighs, skin removed
4

chicken drumsticks, skin removed
3/4

teaspoon salt
1/4

teaspoon pepper
3/4

cup stout or dark beer
2

tablespoons all-purpose flour

Steps

1

In 12-inch skillet, melt butter over medium-high heat. Cook onion in butter 3 to 5 minutes, stirring occasionally, until crisp-tender. Sprinkle all sides of chicken with salt and pepper. Add chicken to skillet; cook 4 to 6 minutes, turning once, until browned.
2

Pour beer around chicken. Heat to boiling; reduce heat to low. Cover; simmer 45 to 50 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken from skillet; cover to keep warm.
3

In small bowl, mix flour and 1/4 cup hot cooking juices with whisk until smooth. Pour mixture into skillet; cook over medium heat 5 to 6 minutes, stirring constantly with whisk, until thickened and bubbly. Serve chicken with gravy.

If you don't like beer, substitute dry white wine or chicken broth instead.

Nutrition Facts

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 120

% Daily Value

Total Fat: 13g; 20%
Saturated Fat 6g 30% Trans Fat 0g
Cholesterol: 130mg; 44%
Sodium: 600mg; 25%
Potassium: 390mg; 11%
Total Carbohydrate: 8g; 3%
Dietary Fiber 0g 0% Sugars 2g
Protein: 36g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 2%; 2%
Calcium: 4%; 4%
Iron: 20%; 20%

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;