Beer Braised Chicken and Onions

Dinner1-PotGluten-FreeChicken Thigh

Chicken thighs with onions, browned in butter and braised in dark beer and chicken stock, for a rich, savory stew. Chicken carbonnade.

Photography Credit: Elise Bauer

It’s hard to believe that a week ago we still had 100° highs here in Sacramento. Now it’s finally starting to feel like fall, and even though I’m still wearing shorts around the house (call it denial), the flip flops are gone and warm wooly socks have taken their place.

It’s time for stews and slow braises like this one, rich, savory, and warming. This beer braised chicken is a riff off a classic Belgian carbonnade, a slow braise with sweet, malty dark beer, mustard, with chicken thighs smothered in onions.

The thing to note is that you can’t use any old beer. You want a dark beer, a “malty” beer, one that has richness and body, and sweet notes. The beer cooks down with the stock and mustard, forming a beautiful sauce for the finished dish.

For those of you who are avoiding alcohol, you may be able to find an non-alcoholic beer that works for this recipe, perhaps Kaliber from Guinness, or Erdinger Weissbier.

Beer Braised Chicken and Onions Recipe

  • Prep time: 15 minutes
  • Cook time: 2 hours
  • Yield: Serves 6-8

What beer you use matters. Dark beers tend to be more full bodied and malty and sweet. They will work well in this stew. Hoppy beers like IPA or pale ale are too bitter for this stew and should be avoided.

For this recipe we've used Moylan's Kilt Lifter, a Scottish ale, and also Ommegang Abbey Ale. A soft Belgian beer like Flanders Red or one of the Chimay beers would also be ideal.


  • 1 Tbsp unsalted butter
  • 6 chicken thighs, about 2 to 2 1/2 pounds
  • Salt
  • 3 pounds yellow onions, sliced 1/4-inch thick, root to stem, about 6-8 cups sliced
  • 1 Tbsp brown sugar, packed
  • 2 bay leaves
  • 2 teaspoons dried thyme
  • 2 Tbsp smooth Dijon mustard
  • 1 1/2 cups dark beer
  • 1 cup chicken stock
  • Freshly ground black pepper


1 Brown the chicken thighs on all sides: Melt the butter in a large, heavy pot with a lid, such as a Dutch oven, over medium-high heat. Pat the chicken thighs dry with paper towels and set them skin side down in the butter. Salt the meat side lightly.

Brown the chicken on both sides well. Remove the browned thighs from the pan and set aside in a bowl.

2 Drain off some of the fat: The chicken skin has likely rendered quite a bit of fat. Drain off all but 2 tablespoons of fat from the pan, taking care to not discard any of the tasty browned bits. (Note, do not discard the fat down the drain, you may clog your plumbing. Pour off into a jar.)

3 Cook the onions: Lower the heat to medium and add the sliced onions to the pan. If you want, sprinkle brown sugar over the onions. This is optional. The added sugar will intensify the natural sweetness of the onions.

Cook the onions slowly, stirring occasionally, until they begin to brown, about 15 minutes.

4 Add herbs mustard, salt, beer, stock, chicken, bring to simmer: Add the bay leaves, thyme, mustard, 2 teaspoons of salt, and beer to the onions. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Add the chicken thighs and the chicken stock and bring to a simmer.

5 Cook until chicken is falling off the bone tender: Cook covered for 45 minutes, then uncover the pot and simmer well until the liquid is greatly reduced and the meat wants to fall off the bone, between 45 minutes and 1 hour.

If you are using unsalted or low sodium stock, you will likely need to add more salt. Add freshly ground black pepper and more salt to taste.

Serve over egg noodles or with rice or potatoes.

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Belgian Chicken Soup - from Savour Fare

Colombian Chicken Stew with Beer - from My Colombian Recipes

Beer Braised Chicken Enchiladas with Chile - from Use Real Butter

Beer Braised Chicken and Onions

56 Comments / Reviews

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  • Lisa

    This is one of my favorite things to make in the fall! To make it a little easier to eat, I pull out the thighs at the end, pull the meat off in bite-size chunks, discard the skin and bone, and stir the chunks back in. I have had good luck with both Alaskan Amber and Moose Drool.

  • Christina

    Cooking this in my instant pot and the house sounds amazing!!! We are meat lovers so we added bacon and sausage. We also added some potatoes and carrots. We used Brother Thelonious Belgian Style Abbey Ale. My husband wanted to eat it before it was even done the aroma is somewhat maddening. My tummy won’t stop growling! Thank you for the recipe We can’t wait to eat it!

  • Katie

    Made this tonight, and it was absolutely delicious!!! The aroma is so good, and the chicken is so tender! Used a wheat beer for this, and served with egg noodles and green beans. Thank you for the wonderful recipe!


  • Marie

    If the aroma is any indication, this will be epic! Made using 2-3/4 pounds of boneless, skinless thighs and Saint Arnold Oktoberfest. We make carbonnades regularly with chuck roast, so we are looking forward to trying a chicken variation in about 40 minutes…

  • Tina

    OMG I can’t believe I didn’t comment on this before! I made this last winter and it was absolutely fantastic. It’s great for company, as you do most everything ahead of time, so kitchen can be clean for when company arrives. Speaking of company, this recipe also fills the house with the most wonderful smell as it’s cooking, so guests immediately are impressed when they walk through the front door. I served this over egg noodles. I will be making again this weekend for my mother-in-laws birthday. Thanks Elise!

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