Stout Drunken Chicken | Happy St. Patrick’s Day! - Chef Sabrina Mancin

Stout Drunken Chicken | Happy St. Patrick’s Day!

Only four ingredients (one of them is lots of dark beer), quick to make and full of flavor. My favorite part? All the thick delicious juice surrounding the chicken that’s perfect for dressing a mashed potato or soaking with some bread.

INGREDIENTS

• 4 chicken thighs (with or without skin)
• 1 red onion
• 3 garlic cloves
• 1 bottle (330 mL) of Guinness beer or your favorite Stout
• about 2T of butter and 3T of evoo
• salt and black pepper

PROCEDURE

  • I like using a sauté pan that can go in the oven so I only dirty one thing, however if you don’t have one, simply sear the ingredients as I describe below and then transfer everything to a baking dish.
  • Preheat your oven to 375ºF
  • Heat a sauté pan with 2 T of butter and 1 T of evoo.
  • Thinly slice the onions, add them to the pan and season with salt and pepper. Cook them for about 15 minutes or until they are soft and begin to caramelize. I like to cover the pan so that the steam created helps the cooking process. You can also add some splashes of water if you see they begin to burn before they actually caramelize. Remove them from the pan and set aside. Do not rinse the pan.Thinly slice the onions, add them to the pan and season with salt and pepper. Cook them for about 15 minutes or until they are soft and begin to caramelize. I like to cover the pan so that the steam created helps the cooking process. You can also add some splashes of water if you see they begin to burn before they actually caramelize. Remove them from the pan and set aside. Do not rinse the pan.
caramelized-onions
  • Pat dry the chicken thighs with paper towels and season the top part with salt and pepper. Add the rest of the evoo to the same sauté pan and heat to medium high heat.
  • Place the chicken top side down and sear for about 5 minutes or until it is golden brown. Season then the bottom with salt and pepper.
  • Once the top part is seared and has a beautiful color, flip them over, add back the onions, the garlic cloves and deglaze with the beer. If you are not using the pan, then transfer everything to a baking dish after you scrape down the bottom of the sauté pan to release any yummy bits that might have attached there.
  • Cook in the oven for 40 minutes, or longer if you want to evaporate more of the beer and make a thicker juice.

Serve this succulent chicken with some mashed potatoes and enjoy!

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