Full-bodied stout beer forms the base of the savory cooking liquid for this chicken. Serve it over mashed potatoes to soak up every last flavorful drop.
Stout-Braised Chicken and Mushrooms
Makes 4 servings
- 4 bone-in skin-on chicken thighs (about 2½ pounds)
- 2¼ teaspoons kosher salt, divided
- 1 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 4 cups fresh whole baby portobello mushrooms, halved or quartered
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 1 cup stout beer*
- ¼ cup tomato paste
- 1 tablespoon firmly packed light brown sugar
- 3 sprigs fresh thyme
- 1 teaspoon apple cider vinegar
- Mashed potatoes, to serve
- Garnish: fresh thyme leaves
- Preheat oven to 425°.
- Trim any excess fat from chicken. Let stand at room temperature for 20 minutes. Sprinkle 2 teaspoons salt and pepper all over chicken.
- In a 12-inch enamel-coated cast-iron braiser, heat oil over medium-high heat. Add chicken, skin side down; cook until browned, 2 to 3 minutes per side. Remove from pan. Add mushrooms and onion to pan. Cook until softened and mushrooms begin to release liquid; about 3 minutes. Add garlic; cook for 1 minute. Remove from heat. Return chicken, skin side up, to pan.
- In a medium bowl, whisk together stout, tomato paste, and brown sugar; pour mixture onto chicken. Add thyme sprigs to pan and cover.
- Bake until an instant-read thermometer inserted in the thickest portion of chicken registers 165°, about 25 minutes. Stir in vinegar and remaining ¼ teaspoon salt. Discard thyme sprigs. Serve with mashed potatoes. Garnish with thyme, if desired.
*We used Good People Brewing Company Coffee Oatmeal Stout.