Easy weekday chicken recipe
My friend Jean gave me this is delicious and easy chicken recipe that was published in Bon Appétit in January 2009. It is a variation on the classic belgian beef beer and onion stew. The onions, beer, mustard, vinegar, allspice and brown sugar combine to make a delicious sweet-sour sauce. You can use bone-in and skin-on thighs for deeper flavor, or go with skinless and boneless for a little less fat. Either way, it makes a nice week-day dinner, but is tasty enough for company.
- Orange butter lettuce salad with walnuts and feta
- Green salad by Ottolenghi
- Butter lettuce salad with fines herbs and walnut oil dressing
Yield 6 servings
A chicken variation on the Belgian beer and onion beef stew, this aromatic chicken dish is the perfect answer for a quick week night dinner, but tasty enough for company.
- 3 T unsalted butter
- 2.5 pounds chicken thighs
- 3/4 t allspice
- Salt and pepper
- 1.5 pound onions, thinly sliced
- 4 t brown sugar, divided
- 6 bay leaves
- 1 T dijon whole grain mustard
- 1 12-ounce bottle dark Belgian beer
- 3/4 cup beef broth
- Red wine vinegar, to taste
- Season chicken on all sides with salt, pepper and allspice. Heat butter in non-stick frying pan over medium-high heat and brown chicken on all sides. Do not crowd the pan. Brown in shifts if necessary. Transfer to a plate and keep warm.
- Using the remaining butter and rendered chicken fat, add the onions to the pan and sprinkle with half the brown sugar and a bit of salt and pepper. Cover, stirring occasionally until onions are golden brown, about 10 minutes.
- Add bay leaves, mustard and remaining brown sugar. Stir to mix. Push onions to the side of the pan and add chicken, skin-side down. Pour beer, beef broth and a teaspoon of vinegar over chicken and bring to a boil. Reduce heat to medium, cover and simmer for 10 minutes. Uncover and continue to cook until chicken is cooked, about 10 minutes on each side. Taste and adjust salt, pepper and vinegar seasoning if needed.
THIS SERVES WELL WITH