Stout Spice-Braised Chicken Recipe

stout spice braised chicken recipe

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.

 

badger hill stout spice braised chicken recipe

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

Ingredients:

  • 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

Method:

  1. Season the chicken with the salt and freshly ground black pepper.
  2. In a large and deep skillet or Dutch Oven over medium-high heat, add the 2 Tbs of the oil.
  3. When the oil is shimmering, add the chicken to the skillet and brown each side (about 3 minutes per side).
  4. Transfer the browned chicken to a plate to rest.
  5. Pour any fat and juices from the plate into the skillet.
  6. Add the remaining tablespoon of the oil and add the cumin. Stir and let simmer for about 10 seconds.
  7. Add the onions and cook for about 5 minutes, or until softened.
  8. Add the chicken back into the pan.
  9. Add the garlic, cinnamon stick, crushed red pepper and bay leaves and cook for about 3 minutes, or until the garlic is golden.
  10. Add the stout and simmer over medium-low heat for about 5 minutes.
  11. Add the chicken stock and tomatoes with their juices and simmer for about 10 minutes.
  12. 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.
  13. Remove the cinnamon stick and bay leaves and season with any additional salt and pepper.
  14. 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!)

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