Yield
Serves 4 (serving size: 1 chicken thigh, 1/2 cup sauce, and 1/2 cup noodles)

A wide skillet and less liquid allow for a relatively short, intense braise--less than 20 minutes, compared to many hour-long versions.

How to Make It

Step 1

Cook egg noodles according to package directions, omitting salt and fat; drain.

Step 2

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.

Step 3

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Lovely

daneanp
February 25, 2016
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!

Really good

Mara
June 19, 2017
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.

Add it to the recipe drawer

sonoma1
November 14, 2017
I would generally say a 4.5 for this one, but since half stars are not an option, I gave it a 5. I made this last night subbing out onions and chopping up some portobellos instead of cremini. I used a local coffee stout, which, in the end, made the gravy/ sauce a little bitter-- but still very delicious. The chicken cooked perfectly and it was ready in less than a half hour. Make sure you keep the heat up to medium-high for most of the first part or it won't sear like you need it to. Helpful to do the sides searing too if you have a thick cut thigh. 

Easy and tasty

Tonya
November 04, 2015
Excellent!  Used boneless thighs (skinless).  Brown rice pasta (healthier carb) and topped with a few vegetables, asparagus.  Hubby says a keeper.  Very filling.

Flavorful and homey

craftbeerme
November 12, 2015
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.

Great comfort

veryslowcook
August 23, 2016
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!

No Stars

Bmflad
February 21, 2017
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.