Beer-Braised Chicken Thighs
Melt-in-your-mouth chicken thighs slow-roasted in beer with a savory onion crust. This effortless oven recipe delivers incredibly tender meat with a gorgeous golden glaze — comfort food at its finest.
🛒 Ingredients
5 servings
- 5 chicken thighs and drumsticks
- 1 packet dry onion soup mix
- 1 can lager beer (12 fl oz / 330 ml)
- 2 garlic cloves, minced
- 1 tsp dried mixed herbs
- Butter or margarine for greasing
- Freshly ground black pepper
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Directions
- 1
Preheat oven to 350 °F (180 °C). Remove the skin and trim excess fat from the chicken pieces, then pat dry with paper towels.
- 2
In a large bowl, sprinkle the dry onion soup mix directly over the chicken — no need to dissolve it. Add garlic, herbs and pepper. Rub every piece thoroughly to coat.
- 3
Lightly grease a baking dish and arrange the chicken pieces in a single layer.
- 4
Pour the beer into the bottom of the dish without soaking the tops of the chicken. Cover tightly with aluminum foil.
- 5
Bake for 1 hour 30 minutes. The beer steam keeps the meat incredibly moist and infuses it with deep flavor.
- 6
Remove the foil, discard some of the excess liquid if needed, and raise oven to 400 °F (200 °C). Roast for 45 to 60 more minutes until deeply golden and caramelized.
- 7
Rest for 5 minutes before serving with mashed potatoes, steamed rice or crusty bread.
💡 Chef's Tip
Use an amber ale for a richer, maltier sauce. Avoid stouts — they turn bitter during a long roast.
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Same category — Poultry
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