Savory Beer-Braised Chicken and Sausage Fiesta
Indulge in this hearty and flavorful dish featuring tender chicken, savory sausage, and sweet caramelized onions, all gently braised in a rich dark beer sauce. Perfect for chilly evenings, this recipe combines the best of comfort food with the ease of slow cooking. You can start this dish on your stovetop and finish it in the oven for a beautifully caramelized finish. Serve it over a bed of mashed roasted potatoes and pair it with crusty bread to soak up all the delectable juices. This dish is flexible, allowing you to use any combination of chicken parts to suit your taste. Each bite is a delicious reminder that the simplest meals can often be the most satisfying!
6-8
Servings
300
Calories
12
Ingredients
Ingredients
Chicken thighs
4 large (bone-in, skin-on)
Chicken breasts
2 (bone-in, skin-on)
Mild Italian sausages
3 (cut into 2-inch pieces)
Large onions
2 (thinly sliced)
Dark beer
12 ounces (1 bottle)
Chicken broth
1 cup (low-sodium preferred)
Brown sugar
1 1/2 tablespoons
Dijon mustard
1 1/2 tablespoons
Ground allspice
1 teaspoon
Flour
2 tablespoons
Vegetable oil
4 tablespoons (3 for sautéing, 1 to coat chicken)
Bay leaf
1
Instructions
1
Begin by preparing the chicken: Rub the chicken thighs and breasts with olive oil and season generously with salt, black pepper, and ground allspice, ensuring they are well coated.
2
In a large Dutch oven or deep cast iron skillet, heat 3 tablespoons of vegetable oil over medium-high heat. Work in batches to avoid crowding, adding half of the chicken pieces skin-side down. Sear until golden brown on all sides, about 4-5 minutes per side. Remove the chicken and set aside, then repeat with the remaining chicken pieces.
3
Add the sausage pieces to the pot, browning them until they develop a nice golden color, then transfer them to the plate with the chicken.
4
Add the sliced onions to the pot, sautéing over medium-high heat for about 3-4 minutes until they soften. Stir in the brown sugar, then reduce the heat to medium-low, covering the pot and stirring occasionally until the onions are caramelized and golden, approximately 5-8 minutes.
5
Sprinkle the flour over the onions and cook for about 1 minute while stirring to combine. Then mix in the bay leaf, Dijon mustard, chicken broth, and dark beer, bringing the mixture to a boil.
6
Once boiling, reduce the heat to low and arrange the chicken and sausage in a single layer within the sauce. Pour in any reserved juices from the plate, allowing all that flavor to meld together.
7
Transfer the pot to a preheated oven at 375°F (190°C) and braise uncovered for about 40 minutes, or until the chicken is fall-off-the-bone tender. Alternatively, you can continue cooking it on the stovetop over low heat, uncovered.
8
To serve, place a scoop of roasted and slightly mashed potatoes in a bowl, topping it with a generous helping of chicken, sausage, onions, and the rich sauce. Pair it with a side of crusty bread for dipping and enjoy!
Nutrition Information
9g
Carbs
18g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Beer-Braised Chicken and Sausage Fiesta?
It is a hearty comfort dish featuring tender chicken thighs and breasts, mild Italian sausage, and caramelized onions, all braised in a flavorful dark beer and chicken broth sauce.
What type of chicken should I use for this recipe?
The recipe calls for a combination of 4 large bone-in, skin-on chicken thighs and 2 bone-in, skin-on chicken breasts.
Can I use boneless chicken instead?
Yes, you can use boneless chicken, but bone-in pieces are recommended as they provide more flavor and stay juicier during the braising process.
What kind of sausage is best for this dish?
Mild Italian sausages are used in this recipe, cut into 2-inch pieces, though you could substitute with spicy Italian or bratwurst.
What type of beer is recommended for the braising liquid?
A dark beer is recommended to create a rich, deep sauce. Stouts, porters, or dark lagers work exceptionally well.
Is there an alcohol-free substitute for the beer?
You can replace the dark beer with an equal amount of additional chicken broth or a non-alcoholic beer.
How do I prepare the chicken before cooking?
Rub the chicken pieces with olive oil and season them generously with salt, black pepper, and ground allspice.
What is the purpose of ground allspice in this recipe?
Allspice adds a warm, aromatic depth that complements the savory chicken and the sweetness of the caramelized onions.
How long should I sear the chicken?
Sear the chicken pieces skin-side down in vegetable oil for about 4-5 minutes per side until they are golden brown.
Do I need to cook the sausage all the way through during the browning phase?
No, you just need to brown the exterior to develop color and flavor; the sausage will finish cooking during the 40-minute braise.
How do I caramelize the onions for this recipe?
Sauté the sliced onions for 3-4 minutes, stir in brown sugar, then reduce the heat to medium-low and cook covered for 5-8 minutes until golden.
Why is flour added to the onions?
The flour acts as a thickener, creating a roux-like base with the onion juices and oil to ensure the sauce has a rich, velvety consistency.
What temperature should the oven be set to?
Preheat your oven to 375°F (190°C) for the braising stage.
Can I cook this entirely on the stovetop?
Yes, instead of the oven, you can continue cooking it on the stovetop over low heat, uncovered, for about 40 minutes.
What is the total braising time?
The chicken and sausage should braise for approximately 40 minutes or until the chicken is fall-off-the-bone tender.
What should I serve as a side dish?
It is best served over roasted and slightly mashed potatoes with a side of crusty bread to soak up the sauce.
How many people does this recipe serve?
This recipe makes enough for 6 to 8 servings.
What are the nutritional facts for this dish?
Each serving contains approximately 300 calories, 18g of protein, and 9g of carbohydrates.
What kind of pot is best for this recipe?
A large Dutch oven or a deep cast iron skillet is ideal because they can transition from the stovetop to the oven.
Can I use regular mustard instead of Dijon?
Dijon mustard is preferred for its sharp, tangy flavor, but you could use whole grain mustard as a substitute.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Can this dish be frozen?
Yes, this dish freezes well. Allow it to cool completely before transferring it to a freezer-safe container for up to 3 months.
Do I need to use low-sodium chicken broth?
Low-sodium broth is preferred so you can better control the saltiness of the final sauce.
What if my sauce is too thin?
If you prefer a thicker sauce, you can simmer it on the stovetop for a few extra minutes after removing the meat.
Can I add vegetables like carrots or potatoes to the braise?
Absolutely! Adding root vegetables like carrots to the pot during the braising stage will add even more flavor and nutrition.
Is this recipe gluten-free?
No, it contains flour and beer. To make it gluten-free, use a gluten-free flour blend and gluten-free beer or cider.
What happens to the beer flavor after cooking?
The alcohol evaporates, leaving behind a deep, malty, and slightly sweet flavor profile that isn't overtly 'boozy'.
Why is it important to sear in batches?
Searing in batches prevents the pot temperature from dropping, ensuring the meat browns properly rather than steaming.
Can I use a slow cooker for this recipe?
Yes. After searing the meat and preparing the onion/beer base on the stove, transfer everything to a slow cooker and cook on low for 6-8 hours.
Does the recipe require a lid during the oven braise?
No, the recipe suggests braising uncovered in the oven to allow the chicken skin to crisp slightly and the sauce to reduce and caramelize.