Beer- and Onion-Braised Chicken Carbonnade

May 08, 2023May 8, 20230 1
Beer- and Onion-Braised Chicken Carbonnade Recipe for a Hearty Comfort Meal
in Main

Prep

10 min

Cook

1 hour 30 min

Ready In

1 hours 40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons unsalted butter
4 large chicken thighs ( with skin and bones )
3/8 teaspoon ground allspice
1 lb onion , thinly sliced
3 teaspoons packed dark brown sugar , divided
4 small bay leaves
2 teaspoons Dijon mustard
1 cup dark beer
1/2 cup beef broth
1 -2 teaspoon red wine vinegar
1/2 lb egg noodles , cooked per package directions

Nutrision Information

Servings Per Recipe
4
Calories
854
Sugar
12g
Fat
41g
Beer- and Onion-Braised Chicken Carbonnade is a Belgian comfort food classic that is perfect for cozy family dinners. The dish originated in the industrial regions of northern France and Belgium, where it was made by workers and miners, and was traditionally cooked with beef. This recipe is a twist on the classic version, swapping beef with chicken thighs. The meat is braised in dark beer and caramelized onions until tender, fragrant, and infused with a unique flavor. Serve this hearty dish with buttered, egg noodles for a satisfying winter meal that will warm your soul.

Instructions

1.Season the chicken thighs with allspice on both sides.
2.Melt the butter in a heavy-bottomed Dutch oven over medium-high heat, and brown the chicken thighs until browned and crisp on both sides, for around 6-8 minutes per side. Set aside and cover with foil.
3.Add onions to the same pot and reduce the heat to medium. Sprinkle in 2 teaspoons of brown sugar and cook until the onions caramelize for about 8-10 minutes.
4.Add bay leaves and mustard to the onions and stir to combine, then pour in beer (there should be enough to just cover the onions). Bring to a boil, then reduce to a simmer and cook for 30 minutes, until the onions have softened.
5.Preheat the oven to 350°F (175°C).
6.Nestle the chicken pieces back into the pot and tuck them into the onion and beer sauce. Add beef broth and vinegar and let it come to a gentle boil.
7.Cover the pot and transfer it to a preheated oven for 45 minutes to 1 hour. Remove the bay leaves and serve with hot, cooked egg noodles.

PROS

The dish is rich, comforting, and perfect for cold winter nights.

The beer and onion sauce gives a unique flavor to the tender chicken meat.

CONS

The dish is high in calories and fat due to the chicken skin and the amount of butter used.

It requires more than an hour of cooking time, which might not be suitable for busy weeknights.

HEALTH & BENEFITS

Onions in this dish are high in antioxidants and may help reduce inflammation and improve heart health.
Chicken is a great source of protein and contains important nutrients such as vitamin B6 and phosphorus.

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