Beer-Braised Chicken Thighs with Onion Cream
A no-fuss, one-pan dinner where juicy chicken thighs soak up the rich flavors of onion soup mix and golden ale. Simple enough for a busy weeknight, yet impressive enough to serve to guests.
🛒 Ingredients
6 servings
- 2.2 lb (1 kg) bone-in chicken thighs
- 1 packet (40 g) dry onion soup mix
- ¾ cup (200 ml) pale ale or lager
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- Freshly ground black pepper
- Fresh thyme sprigs
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Directions
- 1
In a large bowl, combine the chicken thighs with the onion soup mix, minced garlic, and olive oil. Toss well to coat, cover, and refrigerate for 30 minutes.
- 2
Preheat the oven to 400 °F (200 °C). Arrange the chicken pieces skin-side up in a baking dish.
- 3
Pour the beer around the chicken (not over it, to keep the skin crispy). Season generously with pepper and scatter thyme sprigs on top.
- 4
Roast for 45–50 minutes, basting with pan juices halfway through, until the skin is deep golden and the juices run clear.
- 5
Rest for 5 minutes before serving.
💡 Chef's Tip
Serve over mashed potatoes or egg noodles to soak up the savory onion-beer sauce. For extra color, broil for the last 3 minutes.
Similar Recipes
Same category — Poultry
Same difficulty — Very Easy
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