Beer-Braised Chicken Thighs with Cremini Mushrooms

Beer-Braised Chicken Thighs with Cremini Mushrooms makes an awesome dinner meal! Try it tonight.

6 oz. uncooked no-yolk egg noodles

3 1/2 Tbsp. all-purpose flour, divided

2 tsp. fresh thyme, chopped

1/4 tsp. paprika

4-6 oz. bone-in chicken thighs, skinned

1/2 salt, divided

1 Tbsp. extra-virgin olive oil

1 cup onion, chopped

1-8 oz. package cremini mushrooms, halved

3/4 cup dark porter beer

3/4 cup unsalted chicken stock

2 tsp. Worcestershire sauce

1/2 tsp. freshly ground black pepper

1/4 cup chopped fresh flat-leaf parsley

Cook egg noodles according to package directions, omitting salt and fat and drain.

Combine 3 Tbsp. flour, thyme and paprika in a large zip-top plastic bag. Sprinkle chicken with 1/4 tsp. salt. Add chicken to bag, seal and turn to coat.

Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirl to coat.

Remove chicken from flour mixture and discard flour mixture. Add chicken to pan, cook 4 minutes or until browned. Turn chicken over and cook 2 minutes.

Remove chicken from pan (chicken will not be cooked through).

Add onion and mushrooms to pan, cook until mushrooms are browned, stirring occasionally.

Stir in remaining 1 1/2 tsp. flour, remaining 1/4 tsp. salt, beer, stock, Worcestershire sauce and pepper.

Bring to a boil, cook 2 minutes. Return chicken to pan. Reduce heat and cook, partially covered for 15 minutes or until chicken is done.

Sprinkle with parsley. Serve with noodles.

Serves 4

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