Tuesday, April 16, 2013
Beer Braised Chicken with Peas
This is comfort food! A hugely flavorful recipe using chicken and beer. Easy to make, impressively delicious. An excellent dish to prepare for a social gathering or as a nice satisfying meal.
Beer-Braised Chicken & Peas
3 3/4 Pounds Chicken Parts
Tony Chachere Creole Seasoning
2 Tablespoons Vegetable Oil
1 Small Red Onion, Finely Chopped
1/2 Cup Pale Ale, Such as New Albion Ale
2 Tablespoons Spicy Guinness Mustard (or Other Grainy Mustard)
2 Cups Frozen Peas, Thawed And Drained
Preheat the oven to 350 degrees. Season the chicken all over with Creole seasoning or other seasoning of your choice.
In a large Dutch oven or other ovenproof deep pan, heat the oil over medium heat.
In batches cook the chicken in the hot oil, turning occasionally, about 8 minutes per side. Then transfer to a plate.
Add the onion to the pan and cook until the they start to brown, about 5 minutes.
Using a wooden spoon, stir in the beer and mustard, scraping up any browned bits from the bottom of the pan.
Return the chicken to the skillet, cover and transfer to the oven. Cook for about 30 minutes, turning chicken halfway through cooking time.
Transfer the chicken to a serving dish, keep as much of the saucy goodness in the pan as possible.
Place the skillet over high heat and add the peas. Cook until the peas are tender but still green and the sauce is thickened, about 5 minutes; season with salt and pepper.
Spoon the sauce and peas over the chicken. Serve immediately.
Awesome with a side of smashed taters!