Beer-Braised Chicken with Herbs
Tender chicken thighs braised with beer, garlic, paprika, and thyme, yielding juicy meat and crisp, fragrant skin.
- Time
- 1 h 20 min
- Serving
- 704 kcal
- Ingredients
- ≈ $1.39
- Protein
- 49 g
Ingredients
- 1 Chicken leg quarterspack 1 kg ≈ $2.50 280 g
- 2 Lager beerpack 500 ml ≈ $2.00 120 ml
- 3 Butterpack 180 g ≈ $1.58 15 g
- 4 Garlic≈ $10.00 per kg 8 g
- 5 Paprika 2 g
- 6 Dried thyme 1 g
- 7 Salt 3 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix softened butter3 with minced garlic4, paprika, thyme, salt, and black pepper.
Rub the spiced butter3 onto the chicken1 thighs and place them skin-side up in a baking dish.
Pour the beer into the bottom of the dish without rinsing off the spices from the skin.
Roast at 375°F (190°C) for 60–70 minutes, basting with pan juices every 20 minutes.
Check for doneness: the juices should run clear, and the skin should be golden brown.
Let the chicken1 rest for 5 minutes before serving.
Tips
- Why it works
- Pour the beer into the bottom of the dish, so the steam keeps the meat juicy and stops the skin from drying out. If you don't top it up, the skin will be dry even at high temperature.
- Substitutions
- Replace the beer with 120 ml of chicken broth. The aroma will be milder, but the juiciness stays. Use 1 tsp of dried rosemary instead of thyme.
- Common mistakes
- The chicken will be dry if you don't let it rest for 5 minutes after the oven, so the juices flow back into the meat.
- Storing and reheating
- Keep in the fridge for 3 days. Reheat in the microwave for 2-3 minutes with a lid, spooning the juices over it.
- Serve with
- Serve with mashed potatoes and pickles for a family dinner or a festive table.
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