recipes for chicken thighs
today, we're cooking with beer, with a deliciousrecipe for ale-braised chicken. i'll start by making the rub for the chicken. i havebrown sugar, chili powder, salt, ground black pepper, and crushed red pepper. i'll rub thismixture on to some skin on chicken thighs. really get them coated well and let them stand10 minutes after they've been coated. now, in an extra large over ready skillet, heatvegetable oil over medium high heat. add the
recipes for chicken thighs, chicken to the hot oil and cook until wellbrown on both sides. i want the skin to be nice and crispy. remove the chicken from theskillet, then drain the fat but reserve about a tablespoon. return the skillet to the heat,add those sliced onions, chopped celery and a few small shrimp cuts. cook about 5 minutesor until tender. add a couple of tablespoons
of flower. cook and stir that for about aminute. and now for the beer, i'll in a pour a bottle of brown ale along with some chickenbroth. i'm using brown ale in this dish because it makes the meat tender and juicy, and lotsof velvety texture to the sauce. bring the vegetables to a simmer in the beer braisingliquid, then i'll return the brown chicken thighs back to the skillet along with a fewcloves of garlic. these whole cloves are going to get soft in the braising liquid and infuseeverything with that great flavor. it's time for the oven. cover the skillet and pop itinto a 350-degree oven for about 40 minutes. when my chicken is ready to serve, i'll sprinkleon some coarsely chopped celery leaves and a little bit of fresh thyme. never cook withbeer. it's time to give it a try.
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