A chicken variation on the Belgian beer and onion beef stew, this aromatic chicken dish is the perfect answer for a quick week night dinner, but tasty enough for company.
Ingredients
- 3 T unsalted butter
- 2.5 pounds chicken thighs
- ¾ t allspice
- Salt and pepper
- 1.5 pound onions, thinly sliced
- 4 t brown sugar, divided
- 6 bay leaves
- 1 T dijon whole grain mustard
- 1 12-ounce bottle dark Belgian beer
- ¾ cup beef broth
- Red wine vinegar, to taste
Directions
- 1Season chicken on all sides with salt, pepper and allspice. Heat butter in non-stick frying pan over medium-high heat and brown chicken on all sides. Do not crowd the pan. Brown in shifts if necessary. Transfer to a plate and keep warm.
- 2Using the remaining butter and rendered chicken fat, add the onions to the pan and sprinkle with half the brown sugar and a bit of salt and pepper. Cover, stirring occasionally until onions are golden brown, about 10 minutes.
- 3Add bay leaves, mustard and remaining brown sugar. Stir to mix. Push onions to the side of the pan and add chicken, skin-side down. Pour beer, beef broth and a teaspoon of vinegar over chicken and bring to a boil. Reduce heat to medium, cover and simmer for 10 minutes. Uncover and continue to cook until chicken is cooked, about 10 minutes on each side. Taste and adjust salt, pepper and vinegar seasoning if needed.
