When it comes to chicken, do you stick with boneless, skinless breasts? If so, you’re missing out! There are so many delicious ways to prepare bone-in chicken breasts, thighs, and legs. These pieces are hearty enough to stand up to long bouts of cooking, including braising (which means simmered over low heat in a cooking liquid like wine, beer, broth, etc), like in the recipe below. Using both dark and light meat, and leaving the skin on (you can remove it after cooking) yields extremely moist, tender bites of chicken.
This recipe for Beer Braised Chicken is from Claire Robinson, who hosts 5 Ingredient Fix on Food Network. I made the following changes to her recipe:
- Bought already-cut-up chicken pieces, instead of using a whole chicken
- Used 1 piece of smoked bacon instead of 3
- Added 1 large onion along with the fennel
…and served the chicken with mashed potatoes (Yukon golds mashed with fresh chopped rosemary, a scoop of plain Greek yogurt, some grated Parmesan cheese, and whole milk), and roasted Brussels sprouts (here’s how to roast). It’s a simple, fantastic dish. Enjoy!
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