Combining two awesome things isn’t always a recipe for success. But here, it definitely is.
By Dara Repucci
Bacon and beer are two of the greatest things on earth. I decided to combine them to make a tender and flavorful chicken dish that is simple and impressive. Soak up the sauce with some fresh bread or rice and you have a warm and comforting meal!Print
Beer Braised Chicken with Bacon
Bacon and beer are two of the greatest things on earth. I decided to combine them to make a tender and flavorful chicken dish that is simple and impressive. Soak up the sauce with some fresh bread or rice and you have a warm and comforting meal!
- Author: Dara Reppucci
- Prep Time: 10 mins
- Cook Time: 1 hour 20 mins
- Total Time: 1 hour 30 minutes
- Yield: 6 1x
- 1/4 lb uncured, thick cut bacon, chopped into 1/2” chunks
- 2lbs chicken thighs (or drumsticks, or a combination)
- 1 medium onion, finely diced
- 3 cloves of garlic, minced
- 12oz lager, I used Sam Adams Boston Lager
- 2 tbsp fresh thyme
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1.5 tbsp whole wheat flour
- 1 tbsp butter
- In a large dutch oven or flat bottomed pot, cook bacon on med-low heat for 5-6 minutes, until browned
- Pat each piece of chicken with paper towels until totally dry
- Turn heat up to medium and place each piece of chicken, skin side down, in the pot
- Brown the chicken on each side for 4-5 minutes, until the skin is golden and crispy
- Remove chicken from pot, set aside
- Add onions and garlic to bacon and saute until glassy, approx 6-8 min
- Add beer, salt, pepper and thyme, deglaze the pot, scraping any bits off the bottom
- Arrange chicken in the pot, make sure liquid only covers 1/2 of each chicken piece
- Cover, reduce heat to low and cook chicken 40-50 minutes, turning once
- Remove chicken, set aside
- Whisk in flour and butter to sauce
- Increase heat to medium and simmer sauce, uncovered, until reduced, 8-10 minutes
- Arrange chicken on a serving tray, pour sauce over chicken and garnish with fresh thyme
Dara Reppucci is a Boston-based food blogger whose lifelong obsession with cooking and food developed as a young child in her grandmother's kitchen. Her blog "Generation Y Foodie" aims to teach young professionals how easy and fun it is to integrate cooking and healthy eating into even the busiest lifestyle. Her recipes and photography have been featured on Glamour and Gourmet.
Will be trying this recipe today however there seems to be an ingredient missing in the instructions. It asks for 1 tsp of paprika but no where in the instructions does it say to add this item.
Sorry for the confusion!!
Add the paprika at step 7, when you add the beer and other spices. I hope you enjoy this reipe! Let me know how it turns out.
Tried this today, LOVED IT and so did my boyfriend! Will definitely make this again.
Found this recipe while looking for ways to use up some fresh thyme I had on hand. I made it. It’s good, but I think a half tsp of smoked paprika is plenty; that’s an overpowering spice. Also, I used Sam Adam’s black lager cos it was all I could find for sale by the bottle at the package store I went to; it made the sauce a bit heavier than I’m used to when I cook with beer. I’ll hold out for a pale lager next time I make this. All in all, pretty good!
How long would I cook it in a Dutch oven inside the oven an what degrees? Thanks.
I tried this about 3 months ago, loved it. Now I just need it to be Gluten Free.
I am located in Denmark and I used a big ‘ol turkey breast instead of the chicken, monitored the cooking time (but was more or less the same), and it turned out amazing. I served it on top of mashed potatoes. As a relocated American, it was a great example of comfort food, and is something I will make often through Fall/Winter. Thank you :)