Belgian Beer-Braised Chicken with Caramelized Onions
Experience a delightful twist on traditional Belgian carbonnade with this Beer-Braised Chicken recipe. The succulent chicken thighs are artfully braised in a rich blend of dark beer, sweet brown sugar, and savory onions, creating a hearty stew that is both comforting and flavorful. This dish captures the essence of Belgian cuisine while offering a satisfying alternative to beef. Serve it over tender egg noodles that soak up the robust sauce for a complete meal that’s perfect for any occasion or gathering. Indulge your taste buds with this savory dish that will surely impress friends and family alike!
N/A
Servings
400
Calories
11
Ingredients
Ingredients
Unsalted butter
2 tablespoons (Melted)
Chicken thighs
4 large (With skin and bones)
Ground allspice
3/8 teaspoon (Ground)
Onion
1 lb (Thinly sliced)
Dark brown sugar
3 teaspoons (Packed)
Bay leaves
4 small (Whole)
Dijon mustard
2 teaspoons (Mixed)
Dark beer
1 cup (Measured)
Beef broth
1/2 cup (Measured)
Red wine vinegar
1-2 teaspoons (To taste)
Egg noodles
1/2 lb (Cooked per package directions)
Instructions
1
In a large nonstick skillet, melt the unsalted butter over medium-high heat until bubbling.
2
Season the chicken thighs generously with salt, pepper, and ground allspice.
3
Carefully place the chicken thighs in the skillet, skin side down. Sauté for about 4 minutes on each side until nicely browned, then transfer to a plate and set aside.
4
Add the thinly sliced onions to the skillet along with 2 teaspoons of brown sugar. Sprinkle with salt and pepper, cover, and sauté until the onions are deep golden brown, stirring occasionally. This should take about 10 minutes.
5
Once the onions are caramelized, mix in the bay leaves, Dijon mustard, and the remaining teaspoon of brown sugar. Return the chicken thighs to the skillet, placing them skin side down.
6
Pour in the dark beer and beef broth, then add 1 teaspoon of red wine vinegar. Bring the mixture to a boil.
7
Reduce the heat to medium, cover the skillet, and let it simmer for about 10 minutes.
8
After 10 minutes, uncover the skillet and continue to simmer, turning the chicken occasionally, until the chicken is fully cooked and the sauce thickens, approximately 20 more minutes.
9
Adjust the seasoning with additional salt, pepper, and red wine vinegar to taste before serving.
10
Plate the cooked egg noodles, generously ladle the beer-braised chicken and sauce over them, and enjoy your delicious meal!
Nutrition Information
20g
Fat
30g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Belgian Beer-Braised Chicken with Caramelized Onions?
It is a savory stew inspired by Belgian carbonnade, featuring chicken thighs braised in dark beer, brown sugar, and caramelized onions.
What kind of beer is best for this recipe?
A dark beer, such as a Belgian dubbel, stout, or porter, is best for creating a rich and robust sauce.
Can I use chicken breasts instead of thighs?
Yes, but chicken thighs are recommended because they stay succulent and flavorful during the braising process.
How long does it take to caramelize the onions?
Caramelizing the thinly sliced onions with brown sugar takes approximately 10 minutes until they reach a deep golden brown color.
What should I serve with Belgian Beer-Braised Chicken?
This dish is traditionally served over tender egg noodles, which are excellent for soaking up the savory beer sauce.
What is the calorie count for this dish?
Each serving contains approximately 400 calories.
Is this recipe high in protein?
Yes, each serving provides 30g of protein.
What role does allspice play in the recipe?
Ground allspice provides a warm, aromatic flavor that complements the richness of the dark beer and onions.
Can I make this dish alcohol-free?
You can substitute the beer with more beef broth or a non-alcoholic malt beverage, though the flavor profile will differ.
Do I need to leave the skin on the chicken?
The recipe calls for chicken thighs with skin and bones to maximize flavor and provide a better texture when browned.
What type of vinegar is used?
Red wine vinegar is used to balance the sweetness of the onions and brown sugar with a touch of acidity.
How many onions do I need?
The recipe requires 1 lb of thinly sliced onions.
Should I use salted or unsalted butter?
The recipe specifies 2 tablespoons of unsalted butter to better control the overall saltiness of the dish.
What kind of mustard is required?
2 teaspoons of Dijon mustard are used to add tanginess and depth to the braising liquid.
How much dark brown sugar is needed?
A total of 3 teaspoons of packed dark brown sugar is used, split between the onions and the sauce.
Is the chicken browned before simmering?
Yes, the chicken thighs should be sautéed skin side down for about 4 minutes on each side until nicely browned.
How long does the chicken simmer in total?
The chicken simmers covered for 10 minutes and then uncovered for an additional 20 minutes to thicken the sauce.
What do I do with the bay leaves?
Bay leaves are simmered with the chicken and should be removed before serving as they are for flavoring only.
Can I use chicken broth instead of beef broth?
Yes, but beef broth provides a deeper color and a richer flavor that pairs well with dark beer.
What is the fat content of this recipe?
There are 20g of fat per serving.
How many carbohydrates are in this meal?
There are 30g of carbohydrates per serving.
Can I make this in a slow cooker?
Yes, after browning the chicken and onions, you can transfer everything to a slow cooker and cook on low for 4-6 hours.
Is this dish spicy?
No, it is savory and slightly sweet with warm spice notes, but it does not contain any heat or chili spice.
What size should the chicken thighs be?
The recipe recommends using 4 large chicken thighs.
How do I thicken the sauce?
Simmering the sauce uncovered for the final 20 minutes allows it to reduce and thicken naturally.
Can I add other vegetables to the stew?
While not in the original recipe, carrots or mushrooms would be excellent additions that complement the beer sauce.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavor often improves the next day.
Can this recipe be frozen?
Yes, the beer-braised chicken freezes well, though it is best to prepare fresh egg noodles when reheating.
What is the best way to reheat this dish?
Reheat slowly in a skillet over medium heat, adding a splash of broth or water if the sauce has become too thick.
Why is it called 'Beer-Braised'?
Braising is a cooking method that involves browning meat and then simmering it slowly in a liquid—in this case, dark beer.