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Tender Oktoberfest Chicken Beer-Braised Recipe

Oktoberfest chicken beer-braised recipe - featured image
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A comforting and flavorful chicken dish braised in Oktoberfest beer with savory herbs and vegetables, perfect for cozy autumn dinners and gatherings.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds / 700g)
  • Salt and pepper, to season
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and cut into thick slices
  • 2 celery stalks, sliced
  • 12 ounces (355 ml) Oktoberfest beer (malty, medium-bodied lager such as Paulaner or Spaten)
  • 1 cup (240 ml) chicken broth (homemade or low-sodium store-bought)
  • 3–4 sprigs fresh thyme
  • 1 large bay leaf
  • 1 tablespoon Dijon mustard (optional)
  • 1 tablespoon flour

Instructions

  1. Pat the chicken thighs dry with paper towels and season generously with salt and pepper on all sides.
  2. Place a Dutch oven or large heavy-bottomed skillet over medium-high heat. Add olive oil and butter, letting the butter melt and foam.
  3. When hot but not smoking, add the chicken skin-side down. Cook for 5-7 minutes until golden brown and crispy. Flip and brown the other side for 3-4 minutes. Remove chicken and set aside.
  4. Lower heat to medium. Add sliced onions, carrots, and celery to the pan. Cook, stirring occasionally, until softened and slightly caramelized, about 8 minutes. Add minced garlic and cook 1 minute more until fragrant.
  5. Pour in the Oktoberfest beer slowly, scraping up browned bits from the bottom with a wooden spoon. Let simmer for 2 minutes to reduce slightly and mellow the alcohol.
  6. Stir in chicken broth, thyme sprigs, bay leaf, and Dijon mustard if using. Return chicken thighs to the pan, nestling them skin-side up. The liquid should come about halfway up the chicken.
  7. Cover with a lid and reduce heat to low. Let simmer gently for 30-35 minutes, or until chicken is fork-tender and cooked through (internal temperature 165°F / 74°C). Avoid lifting the lid too often.
  8. Remove chicken and cover loosely with foil to rest. Discard bay leaf and thyme stems.
  9. Mix flour with a tablespoon of cold water to create a slurry, then whisk into the simmering sauce. Cook for 3-5 minutes until thickened to a gravy consistency.
  10. Spoon sauce over chicken and vegetables. Garnish with fresh thyme if desired and serve warm.

Notes

Pat chicken dry before browning for crispy skin. Use moderate heat to avoid burning skin. Deglaze pan thoroughly to add flavor. Keep heat low during braising to retain moisture. Let chicken rest after cooking to lock in juices. If sauce is thin, simmer uncovered a few extra minutes. Substitute gluten-free beer or apple cider for gluten-free option. Use coconut oil or olive oil instead of butter for dairy-free.

Nutrition

Keywords: Oktoberfest chicken, beer-braised chicken, autumn recipe, comfort food, easy chicken dinner, braised chicken thighs

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