Beer Braised Chicken Thighs
- Number of Servings: 4
Ingredients
4 thigh, bone and skin removed Chicken Thigh 2 leek Leeks 14 large Mushrooms, fresh 1 cup (8 fl oz) Chicken Broth 8 fl oz Regular Beer 1 tbsp Olive Oil 0.10 cup Flour, white
Put thighs in zip-lock bag with 2 TBS flour and salt and pepper. Shake to coat.
Heat olive oil in large cast-iron pan. Add chicken, skin-side down and brown, 4 minutes. Flip and brown 2 more minutes. Remove chicken to plate. In same skillet add cleaned and sliced leeks and mushroom slices. Cook until mushrooms begin to brown.
Stir in 2 tsp flour. Add beer and chicken broth and cook 5 minutes. Add chicken, reduce heat to medium, cover and cook about 12 - 15 minutes or until chicken registers 165 in the middle. Serve hot with 2 - 3 TBS sauce.
Serving Size: 1 thigh per person with 2 TBS sauce
Number of Servings: 4
Recipe submitted by SparkPeople user RREICHEL2010.
Heat olive oil in large cast-iron pan. Add chicken, skin-side down and brown, 4 minutes. Flip and brown 2 more minutes. Remove chicken to plate. In same skillet add cleaned and sliced leeks and mushroom slices. Cook until mushrooms begin to brown.
Stir in 2 tsp flour. Add beer and chicken broth and cook 5 minutes. Add chicken, reduce heat to medium, cover and cook about 12 - 15 minutes or until chicken registers 165 in the middle. Serve hot with 2 - 3 TBS sauce.
Serving Size: 1 thigh per person with 2 TBS sauce
Number of Servings: 4
Recipe submitted by SparkPeople user RREICHEL2010.
Nutritional Info Amount Per Serving
- Calories: 194.2
- Total Fat: 6.6 g
- Cholesterol: 58.6 mg
- Sodium: 314.4 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 1.9 g
- Protein: 17.5 g
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