How to Cook Ale-Braised Chicken

Learn how to cook a delicious chicken recipe! Our chicken is braised with beer, adding wonderful flavor and making the chicken tender and juicy. We’ll show you how to cook this easy skillet chicken dinner in no time.

Today, we're cooking with beer, with a delicious recipe for ale-braised chicken. I'll start by making the rub for the chicken. I have brown sugar, chili powder, salt, ground black pepper, and crushed red pepper. I'll rub this mixture on to some skin on chicken thighs. Really get them coated well and let them stand 10 minutes after they've been coated. Now, in an extra large over ready skillet, heat vegetable oil over medium high heat. Add the chicken to the hot oil and cook until well brown on both sides. I want the skin to be nice and crispy. Remove the chicken from the skillet, then drain the fat but reserve about a tablespoon. Return the skillet to the heat, add those sliced onions, chopped celery and a few small shrimp cuts. Cook about 5 minutes or until tender. Add a couple of tablespoons of flower. Cook and stir that for about a minute. And now for the beer, I'll in a pour a bottle of brown ale along with some chicken broth. I'm using brown ale in this dish because it makes the meat tender and juicy, and lots of velvety texture to the sauce. Bring the vegetables to a simmer in the beer braising liquid, then I'll return the brown chicken thighs back to the skillet along with a few cloves of garlic. These whole cloves are going to get soft in the braising liquid and infuse everything with that great flavor. It's time for the oven. Cover the skillet and pop it into a 350-degree oven for about 40 minutes. When my chicken is ready to serve, I'll sprinkle on some coarsely chopped celery leaves and a little bit of fresh thyme. Never cook with beer. It's time to give it a try.