Ale Braised Chicken

I have not been cooking too much lately for the family (my Dancing Diva has class 3-4 nights a week during dinner time) ... life has gotten in the way too often and when I do I forget to document it! I have a stack of recipes to make but have been finding it hard to actually make the time to DO it.

Last week I was determined to make a nice dinner on Friday night. And starting on Tuesday, one by one, we were all taken out by a stomach bug. But I was still determined to make it happen even if it sat in the fridge until we felt well enough to eat the leftovers.

It turned out even better than I imagined and even the Dancing Diva who had not eaten in 2 days had some. And the best part- it is a 1 Pot Meal- you only have 1 pan to clean up!





Ale Braised Chicken

1/2 slab of thick cut bacon, cut into 1/2 in pieces
@ 2 1/2 lbs chicken (I used half boneless skinless breasts and half skin on, bone in thighs)
salt and pepper
flour for dredging
1 tbsp olive oil
1 12 oz beer (I used Corona) **
1 cup sliced onion
@ 1/2 lb red potatoes cut into 1/2 inch chunks
2 tbsp whole grain mustard
2 tbsp packed dark brown sugar
1 tbsp rosemary
3 tbsp chopped fresh parsley

-Heat a large stew pot over medium high heat. Add bacon and cook until browned. Remove with slotted spoon.

-Season chicken with salt and pepper and dredge in flour. Add olive oil to the pot drippings. Add chicken in batches and cook over medium heat until golden on both sides, 3-4 minutes.

-Add the beer, onions, potatoes, mustard, sugar, rosemary and 1 cup water to the pot. Stir and make sure the chicken is fully submerged. Simmer until the chicken is cooked through, about 30 minutes. Stir in the bacon and parsley.


** I feel the beer is integral to the recipe- the alcohol does cook off and beer and wine are wonderful tenderizers for meat. Most grocery stores sell single normal sized beer so you would not need to buy an entire 6 pack.