Porter-Braised Chicken Thighs
Hearty, filling, and rich, this wonderful cool-weather inspired dish will be a favorite in your household year-round.
Servings Prep Time
4people 15minutes
Cook Time
60minutes
Servings Prep Time
4people 15minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Chop the mushrooms & onions. Pat dry the chicken thighs. Mix together the flour, paprika, thyme, & 1/4 tsp. kosher salt. Coat the chicken thighs in the flour mixture.
  2. In a large skillet, heat 1/2 of the grapeseed oil over medium high heat. Add the chicken thighs and cook 4-6 minutes on each side, or until they begin to brown. Remove from skillet and set aside.
  3. In same skillet, heat the other half of the grapseed oil over medium heat. Add the mushrooms & onions. Add 1/4 tsp. kosher salt & 1/2 tsp. freshly ground black pepper.
  4. Cook mushroom mixture over medium heat for 10 minutes, or until the mushrooms release all of their moisture and the onions become translucent.
  5. Add the Porter, chicken broth & Worcestershire sauce.
  6. Cook mushroom mixture over medium high heat until liquid reduces by half, about 10 minutes.
  7. Add the chicken back to the pan, and cook, uncovered, over medium low heat for 20 minutes or until the juices run clear when the chicken is pierced.
  8. Serve immediately over egg noodles, mashed potatoes or other starch of your choice. Top with flat leaf parsley. And don’t forget all of that Porter-infused mushroom sauce! That’s the best part!
Recipe Notes

I used Stone Porter in this recipe, which I have found is readily available these days at most grocery stores that sell beer.  If not there, then another dark beer will work fine.  And don’t worry about the alcohol in the beer–it will cook out as you cook it with the other ingredients.  Although having a pint alongside this meal would be a great idea!

Note: I turned to a tried-and-true recipe from Cooking Light.  To check out the original recipe, click here.