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Braised Chicken Thighs (Crispy Skin, Beer Sauce)
Bone-in chicken thighs seared until the skin crackles, then braised in a beer, Dijon, and Worcestershire sauce with sweet onions and garlic. The skin stays crisp above the liquid, and the sauce reduces into something you'll want to pour over mashed potatoes or mop up with crusty bread. One skillet, 15 minutes of prep, and a dinner that tastes like it took all afternoon.
Servings: 4 thighs
thighs
Equipment
- Large oven-safe skillet or Dutch oven
- Tongs
- Wooden spoon
- Measuring spoons and cups
- Instant-read thermometer
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
For the Onion Base
- 1 medium yellow onion, thinly sliced
- 4 garlic cloves, minced
- 1 tablespoon all-purpose flour
For the Beer Braising Sauce
- 1 ½ cups beer
- Chicken broth, 1 cup
- Dijon mustard, 1 tablespoon
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon fresh thyme leaves
To Finish
- 1 tablespoon butter
- Fresh parsley, for garnish
Instructions
Sear the Chicken
- Season the chicken: pat the chicken thighs really dry with paper towels. This is important if you want that gorgeous golden skin. Season both sides generously with salt and pepper.
- Brown the chicken: heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin side down and let it cook undisturbed about 6-7 minutes, until the skin is deeply golden and crispy. Flip the chicken and cook for another 2-3 minutes. Transfer the chicken to a plate. It won't be cooked through yet-that's what we want.
Build the Sauce
- Cook the garlic and onions: reduce the heat to medium and add the sliced onion to the same skillet. Cook for about 4-5 minutes, stirring occasionally, until the onions begin to soften and pick up all those delicious brown bits from the chicken. Add the garlic and cook for about 30 seconds.
- Build the sauce: sprinkle the flour over the onions and garlic and stir until everything is coated. Slowly pour in the beer, scraping the bottom of the skillet with a wooden spoon to loosen all those browned bits. Add the chicken broth, dijon mustard, Worcestershire sauce, smoked paprika, and thyme. Stir everything together.
Braise
- Add the chicken back: nestle the chicken thighs back into the skillet skin-side up. The liquid should come about halfway up the chicken, but don't completely cover the skin. We want that beautiful crispy skin to stay exposed.
- Braise: Transfer the skillet to a 375°F oven and cook for about 30-35 minutes, or until the chicken reaches an internal temperature of 165°F. For even more golden, crispy skin, you can turn the broiler on for the final 1-2 minutes. Just watch it closely so that skin can go from gorgeous to oops very quickly.
Finish the Sauce
- Finish the sauce: carefully remove the chicken from the skillet and place it on a plate. Place the skillet over medium heat and let the sauce simmer for about 5 minutes, or until it has reduced slightly and coats the back of a spoon. Stir in the butter until melty and silky. Taste and adjust the seasoning if needed. Return the chicken to the skillet and spoon some of that gorgeous sauce around the thighs. Finish with fresh parsley and serve immediately.
Nutrition Facts
Braised Chicken Thighs (Crispy Skin, Beer Sauce)
Amount per Serving
Calories
410
% Daily Value*
Fat
22
g
34
%
Saturated Fat
7
g
44
%
Trans Fat
0.3
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
9
g
Cholesterol
124
mg
41
%
Sodium
1049
mg
46
%
Potassium
712
mg
20
%
Carbohydrates
10
g
3
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
36
g
72
%
Vitamin A
373
IU
7
%
Vitamin C
4
mg
5
%
Calcium
58
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
