Beer-Braised Chicken Thighs with Cremini Mushrooms
Serves 4 (serving size: 1 chicken thigh, 1/2 cup sauce, and 1/2 cup noodles)
6 ounces uncooked no-yolk egg noodles
3 1/2 tablespoons all-purpose flour, divided
2 teaspoons chopped fresh thyme
1/4 teaspoon paprika
4 (6-ounce) bone-in chicken thighs, skinned
1/2 teaspoon kosher salt, divided
1 tablespoon extra-virgin olive oil
1 cup chopped onion
1 (8-ounce) package cremini mushrooms, halved
3/4 cup dark porter beer
3/4 cup unsalted chicken stock (such as Swanson)
2 teaspoons Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
How to Make It
Cook egg noodles according to package directions, omitting salt and fat; drain.
Combine 3 tablespoons flour, thyme, and paprika in a large zip-top plastic bag. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to bag; seal. Turn to coat.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Remove chicken from flour mixture; discard flour mixture. Add chicken to pan; cook 4 minutes or until browned. Turn chicken; cook 2 minutes. Remove chicken from pan (chicken will not be cooked through). Add onion and mushrooms to pan; cook 5 minutes or until mushrooms are browned, stirring occasionally. Stir in remaining 1 1/2 teaspoons flour, remaining 1/4 teaspoon salt, beer, stock, Worcestershire sauce, and pepper. Bring to a boil; cook 2 minutes. Return chicken to pan. Reduce heat and cook, partially covered, 15 minutes or until chicken is done. Sprinkle with parsley. Serve with noodles.
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I used home-brewed milk stout instead of porter. The cooking time was just right, altho I imagine that larger thighs would need to cook longer. Nice sauce, but next time I'll boil just a bit longer to thicken it more. The noodles catch some good sauce flavor!
But to get to 5 stars, I will do one thing different going forward. I pan-seared the thighs for 5 minutes each side. Next time, I will put them on a baking sheet and bake them at 350 for 15-20 minutes while preparing the sauce. The thighs just get a little gummy with the simmer. I think just a dredge in the sauce prior to serving (after baking) would keep them crisper. Great flavors. The family loved it too.
I was making this dish for more people, actually tripled the recipe, which ruled out doing the final cooking on the stove. I placed the seared chicken in a baking pan and topped that with the mushroom and beer mixture (but I did not use the stock). Turned out great, repeatable, and comforting; just not an amazing for the fifth star.
The only tweak I made was boneless, skinless thighs, so I simmered 2 min less at the end, and it was perfect. Used Founders' Porter, and it was a little bitter. Will try a stout next time. My husband said it was like something his mom used to make, but good!
I did everything the way it says and kept waiting for chicken to be cooked and by the time it was the gravy was thick and nasty. Lotta $ wasted on this one and not something for working Mom to whip up on a school night.
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