Beer-braised chicken with fennel

IMG_9950 (640x427)Any of you who have kept up with this blog for awhile know that Jess and I love our beer. And while drinking the stuff is normally just fine with us, we also like to cook with beer. Brown ales and porters are some of our favorite cooking beers, and tonight’s dish uses Samuel Smith’s Nut Brown Ale as the base for a braising liquid that it quite potent and savory. Sammy Smith’s might be a little bitter for some of you out there, so feel free to substitute any other brown ale, amber ale, or porter in this dish — pick something without a strong hops profile that you like to drink and you’re guaranteed a good dish. The addition of fennel to the mix adds a nice layer of complexity to the sauce, not to mention a tasty addition to the finished dish.

Beer-braised chicken with fennel

  • IMG_9955Four chicken thighs, skin on.
  • One bulb fennel, julienned.
  • One bottle brown ale.
  • One cup chicken stock.
  • Salt and pepper.
  • Two tablespoons cider vinegar.
  • Two tablespoons butter.

Salt and pepper the chicken thighs. In a deep skillet, brown the thighs on both sides until they’re nice and golden brown. Remove chicken to a platter. Deglaze your pan with the chicken stock, then add the beer and fennel. Add the chicken back to the pot and bring to a boil, then reduce heat to a simmer and let the chicken work until it’s nice and tender. Remove chicken and add the vinegar, cooking the liquid until it has reduced by half. Adjust seasonings to taste, then swirl the butter into the finished sauce for a nice, glossy look and luscious taste. Serve with sweet potatoes or over wide egg noodles. Happy cooking!

IMG_9951 (640x427)

 

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