Creamy Beer-Braised Chicken
A comforting one-pot chicken braise with golden lager and a velvety cream finish. Simple enough for a weeknight dinner, yet flavourful enough to impress guests at the table.
🛒 Ingredients
4 servings
- 1 whole chicken, skinless (2.2 lbs / 1 kg), cut into pieces
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 chicken bouillon cubes
- ½ cup (120 ml) boiling water
- 1 can (12 oz / 330 ml) lager beer
- ½ bunch fresh flat-leaf parsley, chopped
- ¾ cup (200 ml) heavy cream
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Directions
- 1
In a large pot or Dutch oven, melt the butter over medium heat. Add the chicken pieces and onion and brown everything for 8–10 minutes, turning occasionally.
- 2
Dissolve the bouillon cubes in the boiling water and pour the mixture into the pot, scraping up any browned bits from the bottom.
- 3
Once the liquid comes to a boil, pour in the lager and stir in the chopped parsley.
- 4
Cover and simmer over medium-low heat for 40 minutes, or until the chicken is cooked through and very tender.
- 5
Remove from heat, stir in the heavy cream, season to taste, and serve immediately.
💡 Chef's Tip
Use a mild lager rather than a bitter ale to keep the sauce well-balanced. For extra depth, add a bay leaf and a pinch of smoked paprika during cooking. Leftovers reheat beautifully the next day with even richer flavour.
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Same category — Poultry
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