Well, I found myself in quite the predicament the other night when I went to make dinner. I really wanted to make my spice-braised chicken using a recipe I had pinned, but I quickly realized I didn’t have any red wine in the house. This should not come as a surprise, as we’re beer and bourbon drinkers in this household. I was bummed, but then decided to think on my feet and still make what I wanted anyways. A hungry girl’s gotta eat!
I learned awhile back that beer styles and wine styles have definite similarities to them. This recipe called for a dry, red wine. They used a Petite Syrah. There had to be a beer in the house I could use in its place. Stout, of course! I grabbed a Badger Hill Foundation Stout from the beer fridge and subbed it in for the missing red wine. The result? Absolutely delicious! Plus, it only calls for 1 cup so the rest is for me to drink.
While I’m no chef, as you can see from my lack of plating skills, I do want to share my adaption to this recipe using a stout, instead of red wine. The recipe suggests serving it with quinoa or brown rice. I’ve used quinoa in the past, but this time I was in the mood for some red potatoes. Cheers!
Stout Spice-Braised Chicken
- 3 Tbs canola or olive oil
- 4 chicken thighs
- Salt & freshly ground black pepper
- 1/2 tsp cumin
- 1 large yellow onion thinly sliced
- 3 garlic cloves, smashed
- One 3-inch cinnamon stick, broken in half
- 1/2 tsp crushed red pepper or chili powder
- 2 bay leaves
- 1 cup American Stout
- 1 cup chicken stock
- One 14 oz can of diced tomatoes
- Season the chicken with the salt and freshly ground black pepper.
- In a large and deep skillet or Dutch Oven over medium-high heat, add the 2 Tbs of the oil.
- When the oil is shimmering, add the chicken to the skillet and brown each side (about 3 minutes per side).
- Transfer the browned chicken to a plate to rest.
- Pour any fat and juices from the plate into the skillet.
- Add the remaining tablespoon of the oil and add the cumin. Stir and let simmer for about 10 seconds.
- Add the onions and cook for about 5 minutes, or until softened.
- Add the chicken back into the pan.
- Add the garlic, cinnamon stick, crushed red pepper and bay leaves and cook for about 3 minutes, or until the garlic is golden.
- Add the stout and simmer over medium-low heat for about 5 minutes.
- Add the chicken stock and tomatoes with their juices and simmer for about 10 minutes.
- Reduce heat to low and heat for around 20-40 minutes, rotating the chicken a few times, until it’s thoroughly cooked through. This gives the sauce time to reduce a bit.
- Remove the cinnamon stick and bay leaves and season with any additional salt and pepper.
- Serve over a whole grain, such as quinoa, couscous, wheat berries or farro. (I served along-side some red potatoes and it was just as yummy!)