Beer Braised Garlic Chicken
Updated Feb 15, 2021, Published Oct 09, 2013
This post contains affiliate links. Please see our disclosure policy.
Beer Braised Garlic Chicken
Ingredients
- 3 pounds bone-in, skin-on organic chicken pieces
- 1 teaspoon sea salt, or more to taste
- ½ teaspoon black pepper, or more to taste
- ¼ pound organic bacon, nitrite-free, cut into ½-inch pieces (such as Applegate Farms)
- 1 tablespoon olive oil
- 1 large yellow onion, thinly sliced
- 1 pound carrots, sliced diagonally in 1-inch pieces
- ½ pound fingerling potatoes, halved, or sweet potatoes, cut into 2-inch cubes
- 8 ounces artichoke hearts packed in water, drained
- ½ cup fresh mushrooms, left whole
- 10 garlic cloves, thinly sliced
- 1 12-ounce bottle gluten-free beer
- 1¼ cups gluten-free organic chicken stock or homemade bone broth
- 2 tablespoons fresh basil, coarsely chopped
- 1 bay leaf
- Cooked brown rice or quinoa, for serving
- Sliced green onions, for garnish
Instructions
- Preheat the oven to 350°F.
- Season the chicken all over with 1 teaspoon salt and ½ teaspoon pepper.
- Heat a heavy 5-quart Dutch oven over medium-high heat. Add the bacon and cook until browned, about 5 minutes.
- Remove bacon with a slotted spoon and transfer to a plate lined with paper towels.
- Add the olive oil to the drippings and brown the chicken pieces in the Dutch oven, turning once, about 5 minutes total. You will most likely have to do it in batches so you do not overcrowd the pan (add a little more olive oil, if necessary).
- Transfer chicken as it is browned to a plate and set aside.
- Add the onion and cook until soft and golden, about 5 minutes.
- Add the carrots, potatoes, artichoke hearts, and mushrooms and cook for about 3 minutes more, until they start to caramelize and brown a bit.
- Add the garlic and cook for about 1 minute.
- Add the beer and deglaze the pan with it by scraping up the browned bits with a wooden utensil.
- Then add the chicken stock, basil, and bay leaf. Stir well.
- Return the chicken, along with any accumulated juices, to the Dutch oven and spoon the vegetable mixture over the top of the chicken.
- Cover and transfer to the oven.
- Cook for about 1 hour, or until the juices from the chicken run clear.
- Remove the bay leaf.
- Spoon the chicken, with the vegetables and sauce, over brown rice or quinoa and serve garnished with green onions.
Nutrition
Calories: 658kcalCarbohydrates: 21gProtein: 37gFat: 46gSaturated Fat: 12gCholesterol: 202mgSodium: 932mgPotassium: 958mgFiber: 4gSugar: 6gVitamin A: 13195IUVitamin C: 22.9mgCalcium: 66mgIron: 2.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
