About the Author: Jennifer from The Sweet Plantain (I love this blog!!) is a stay-at-home, homeschooling mom of four. She is an avid cook, health enthusiast, and lover of all things homemade! At The Sweet Plantain she shares original recipes, homeschooling tips, parenting thoughts, and anything else that strikes her fancy. In her spare time she enjoys experimenting in the kitchen, reading nutrition books, and being barefoot outdoors with her little ones!
Today she’s sharing an awesome recipe from her delicious new cookbook, The Family Table. You guys, it’s chicken. Plus beer. Plus apple cider. Equals amazingness and I’m gonna be cooking this tonight. Pretty sure you’ll want to, too!
I just love braises. With just a little time and a bit of effort, you take a simple piece of meat and turn it into a succulent, tender delight that just falls off the bone – complete with a delicious and nourishing sauce.
Just a bit of time at the start of cooking is all the hands-on work, and you can walk away while all the flavorful liquids do their job and cook the meat to perfection. Then all you need to go with this goodness is a simple side dish and a pint of beer.
I’ve sold you on it, haven’t I?
Braises and stews are very similar, and both delightful, but the reason I prefer braises is the crucial step of searing the meat, which seals in the flavor, makes the sauce extra rich, and also gives a beautiful golden color to the meat. When I’m pressed for time, I’ll make a quick stew in my slow cooker, but to bump things up a notch, a braise like this one is the perfect choice.
For this recipe, I
used stole one of my husband’s craft beers from the fridge to pair with apple cider. The combination of these two flavors makes the sauce absolutely delicious, and gives the chicken a lovely, slightly sweet taste. You can use whichever beer you’d like, but remember – the better the beer, the better the braise.
Words to live by.
Beer and Cider Braised Chicken Thighs
6 bone-in chicken thighs, trimmed of excess fat
1 T grassfed butter
2 T pastured lard
1 medium onion, sliced into 1/4 inch half-moons
1 garlic clove, peeled
1/2 c good quality beer (an IPA works well)
1/4 c apple cider
1 c homemade chicken stock
Preheat the oven to 375 degrees.
In a 12-inch oven-safe frying pan, melt the butter and 1 tablespoon of lard over medium-high heat. Lightly season the chicken with salt. When the fats are very hot add the chicken thighs, top side down – you will have to do two batches to avoid overcrowding. Cook without disturbing for about 2-3 minutes, until the chicken is golden brown. Flip over the chicken and sear the other side. Remove the seared chicken and set aside on a plate, then repeat the process with the second batch.
After the chicken is finished searing, add the remaining lard and onions, reduce the heat to medium, and saute until soft. Add the garlic, beer and cider. Bring to a simmer and reduce by half, using a wooden spoon to scrap off the bits on the bottom of the pan. Stir in the chicken stock, lace the chicken over the onions, and bring the stock to a simmer.
Put the pan in the oven, and cook for 30-40 minutes, spooning the sauce over the chicken occasionally. The chicken is done when a fork or sharp knife is easily inserted into it and the chicken slides off the fork.
Want more simple, fun, & wholesome recipes like this?
Loved this recipe? You’ll want to get your hands on Jennifer’s new cookbook, The Family Table!
In This E-Book, You’ll Find:
Recipes from my family’s favorite meals
- Simple and delicious recipes that make it easy to incorporate healthy, unprocessed food into your family’s diet
- 25 complete step-by-step menus to walk you seamlessly through meal preparation
- 56 printable recipe cards
- Make-ahead tips and more to simplify the cooking process
Practical advice for
- Making daily family meals into a habit
- Creating a working kitchen that facilitates easy meal preparation
- A balanced, stress-free approach to picky eating
Get it now for 30% off!
This sweet little cookbook is on sale now for 30% off! Just use coupon code SPRING30. You can check out a FREE preview of the cookbook right here.