Beer-Braised Chicken Thighs

Tonight's dinner was a beer braised chicken thigh, served with home made potato gnocchi, and a vegetable medley of green beans and carrots.  The chicken thigh was dredged in some flour and seasoning, then browned in butter prior to being braised in beer.  The beer was further reduced and butter was added to make an amazing sauce for the gnocchi.  The vegetables are sauteed in a tiny bit of butter and then steamed to perfection.  This recipe is a definite must make again!

Beer Braised Chicken Thighs

• 2 tablespoons flour
• salt and pepper
• 8 bone in chicken thighs (about 3 pounds)
• 4 tablespoons butter
• 1 onion, half finely chopped and half finely sliced
• 1 cup beer (I used a dark lager, but use what you like)
• 2 carrots, cut into 2-inch matchsticks
• 1/2 pound green beans, cut into 2 in pieces

Combine flour, salt, and pepper in a zip top bag.  Drop in chicken pieces and shake.  In a large heavy skillet, melt 1 tablespoon butter.  Brown chicken skin side down, about 5 minutes.  Turn chicken over and continue browning chicken, additional 3-5 minutes.  Transfer chicken to plate.  Discard all but 1 tablespoon fat from the skillet.  Add the chopped onions and cook until softened, about 3 minutes.  Stir in the beer, scraping up any brown bits.

Return the chicken to the skillet, lower the heat, cover, and simmer until cooked through, about 20 minutes.  Transfer to a platter; tent with foil.  Boil liquid in the skillet for 2 minutes to reduce slightly.  Whisk in 2 tablespoons butter.

In another skillet, heat the remaining 1 tablespoon of butter.  Add the sliced onion and cook until soft, about 3 minutes.  Stir in the carrots, cover and cook for 5 minutes.  Add the green beans and 3 tablespoons of water, cover and cook until tender crisp, about 5 minutes.  Season with salt and pepper.