My grandmother had a saying: cook bacon first, and everything else will taste better. She wasn’t wrong. This beer-braised chicken started as a cold-weather improvisation, a Dutch oven, some thighs, a can of lager I wasn’t going to drink, and a half-used pack of thick-cut bacon. The result was so good I made it again two weeks later, this time with guests. Lager keeps it mellow; something like a stout will push the bitterness up, which some people love. Either way, the braise does what braising always does: turns cheap, forgiving cuts into something you want to eat with crusty bread and no particular hurry.
How to Make Beer Braised Chicken with Bacon
Dry the chicken before it hits the pan
Pat each piece completely dry with paper towels. Any moisture left on the skin will steam instead of sear, and you’ll miss that deep golden crust the recipe depends on. Skin side down first, medium heat, don’t rush it.
Building the braise
After browning the chicken, cook the onion and garlic in the bacon-and-chicken fat left in the pot. That’s where the flavor lives. Add the beer slowly, scrape up the fond, then nestle the chicken back in. Lid on, low heat, about 30 minutes. 
Finishing it
Stir the flour and butter together at the end to tighten the sauce. Go slow so it doesn’t clump. Serve over rice or with a thick slice of bread to catch everything. Better the next day, cold from the fridge included.
Beer Braised Chicken with Bacon
- Total Time: 75 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Bacon and beer create a rich, flavorful braise for tender chicken thighs. Serve over rice or with crusty bread for a comforting meal.
Ingredients
- 1/4 lb uncured, thick cut bacon, chopped into 1/2" chunks
- 2 lbs (907 g) chicken thighs (or drumsticks, or a combination)
- 1 medium onion, finely diced
- 3 cloves of garlic, minced
- 12 oz (340 ml) 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
Instructions
- In a large Dutch oven or flat-bottomed pot, cook bacon on medium-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 and set aside.
- Add onions and garlic to bacon and sauté until glassy, approximately 6-8 minutes.
- Add beer, salt, pepper, and thyme; deglaze the pot, scraping any bits off the bottom.
- Arrange chicken in the pot, ensuring the liquid covers only about half of each chicken piece.
- Cover, reduce heat to low, and cook chicken for 40-50 minutes, turning once.
- Remove chicken and set aside.
- Whisk flour and butter into the sauce.
- Increase heat to medium and simmer the sauce, uncovered, until reduced, 8-10 minutes.
- Arrange chicken on a serving tray, pour sauce over chicken, and garnish with fresh thyme.
Notes
- For deeper flavor, marinate the chicken in the beer for at least 30 minutes before cooking.
- If you don’t have lager, substitute with another beer like stout or pale ale; adjust seasoning to taste.
- To thicken the sauce further, stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) during the final simmering.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 2
- Protein: 35
- Cholesterol: 150
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Thighs and drumsticks are a much better fit for braising because they stay moist during the longer cook time. Breasts will dry out. If you must use them, reduce the braising time to about 25 minutes and check frequently.
What kind of beer should I use?
A lager or amber ale works best. The recipe calls for Sam Adams Boston Lager, which has enough malt flavor to add depth without bitterness. Avoid IPAs or very hoppy beers, as they can turn bitter when reduced.
What does the flour and butter do at the end?
Mixing whole wheat flour with butter creates a quick roux that thickens the braising liquid into a proper sauce. Stir it in during the last few minutes of cooking so it has time to cook out any raw flour taste.
Looking forward to do it during the holidays. Can I do it in advance and reheat it?
Absolutely, this reheats well, and the flavors will only get better if you keep it in the fridge for a day or two before serving it!
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 :)
I tried this about 3 months ago, loved it. Now I just need it to be Gluten Free.
How long would I cook it in a Dutch oven inside the oven an what degrees? Thanks.
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!
Tried this today, LOVED IT and so did my boyfriend! Will definitely make this again.
Hi,
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.
Thanks
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.