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Braised Chicken with Bacon and Beer

Source of Recipe

From "Dinner Then Dessert" by Sabrina Snyder


Recipe Introduction

"This is a hearty meal, perfect for a cozy night in. The beer gives it a flavor reminiscent of your favorite pub dish and helps break down any tough parts of the chicken, making it extremely tender. For the best flavor, I cook the bacon first and use the rendered fat to give the chicken an initial sear. I serve this over cheesy mashed potatoes, but any creamy starch will do. If you're looking for game-day meal ideas, you can turn it into a sub by shredding the cooked chicken, melting provolone over it, and serving that in a roll."

List of Ingredients

â—¦ 4 bone-in, skin-on chicken thighs
â—¦ 1 teaspoon kosher salt
â—¦ ¼ teaspoon coarsely ground black pepper
â—¦ 8 slices bacon
â—¦ 1 (12-ounce) bottle dark lager


Recipe

Preheat the oven to 350° F. Pat the chicken thighs dry with a paper towel and season with the salt and pepper.

Coarsely chop the bacon. Transfer to a large ovenproof skillet set over medium heat and cook until the fat has rendered and the bacon has browned slightly but is not crisp.

Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the pan. If you have much more than 2 tablespoons fat, remove the excess and discard or save for another use.

Add the chicken skin side down to the skillet, still over medium heat, and cook undisturbed for 4 to 5 minutes, until the skin is golden brown. Flip gently and cook on the second side for another 4 to 5 minutes, until it's also nicely browned. Add the beer and bring to a simmer.

Transfer the pan to the oven and cook, uncovered, for 30 minutes. Most of the liquid will have cooked off and the chicken will be tender. Add the bacon back to the pan and stir well.

Serves 4